Basic 3-Layer Cake

Gather the ingredients.

Grease and flour three 8-inch cake pans. Alternatively, grease and flour a 9 x 13 x 2-inch baking pan.

Preheat the oven to 375 F for layers or 350 F for the rectangular pan.

In a mixing bowl with an electric mixer, combine the butter and sugar; beat until light and fluffy.

Add the egg yolks and blend well.

Measure the milk into a cup and add the vanilla extract; set aside.

Combine the dry ingredients in a separate bowl and stir to blend.

Add about one-third of the flour mixture to the creamed mixture along with half of the milk and vanilla mixture; blend well. Repeat with another one-third of the flour mixture and the remaining milk and vanilla; blend well. Add the remaining flour mixture and beat until smooth.

In a separate bowl with clean beaters, beat the egg whites until stiff; fold into the batter, mixing just until blended.

Bake the layers at 375 F for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Bake the rectangular cake at 350 F for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.