This is a classic yellow cake that fits any occasion.  Finish with Chocolate Butter Frosting or any frosting of your choice. Make into cupcakes instead of a layer cake for a fun and easy dessert.

Ingredients:

Batter:

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

2/3 cup unsalted butter, room temperature

1¾ cups granulated sugar

2 large eggs

1¼ cups milk, room temperature

1½ teaspoons pure vanilla extract

Chocolate Butter Frosting

1/3 cup unsalted butter, room temperature

4 cups confectioners (powdered) sugar

½ cup unsweetened cocoa powder

¼ cup milk, plus additional if needed

1½ teaspoons pure vanilla extract

Directions:

1. Preheat oven to 375 degrees F. Grease and flour two 9 inch round baking pans. Or, to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, then lightly grease again.
   
   Batter:
2. In a medium bowl, combine flour, baking powder, and salt; whisk together to mix.  Set aside.
   
   
3. In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed.
    
4. In a small bowl, stir the milk and vanilla together. Alternately add some of the flour mixture, and the milk mixture to the batter, beginning and ending with the flour mixture, and stirring just until blended.
   
   
5. Pour batter into the pans, dividing the batter evenly between the 2 pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove cake from pans and finish cooling on wire rack.
   
   Chocolate Butter Frosting
6. In a medium bowl, beat the butter until fluffy. Add 2 cups of the powdered sugar and cocoa; beat until smooth. Slowly beat in ¼ cup milk and vanilla. Add the remaining powdered sugar; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency. Spread frosting between layers and over top and sides of cake.
   
   TheBakingPan.com