Cook Time: 28 minutes
Total Time: 28 minutes
- 2 1/4 cups sifted cake flour, 9 1/2 ounces
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening, room temperature
- 1 cup milk, divided
- 1 teaspoon vanilla
- 2 unbeaten eggs
Grease two 8-inch or 9-inch round cake pans. Cut out rounds of parchment paper or wax paper; put in the greased pans and grease paper lightly. Preheat oven to 350°
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the shortening, 3/4 cup of the milk, and vanilla. With an electric mixer, beat on low to combine, then increase to high speed and beat for 2 minutes. Add the remaining 1/4 cup milk and the eggs; beat on high speed for 2 minutes longer.
Divide the batter between the two prepared cake pans and spread (about 17 ounces for each pan). Bake for 25 to 30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center. Cool the cake for 10 minutes in pan on wire racks, then remove cake from pans and cool completely before frosting.
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