CLASSIC VANILLA LAYER CAKE

A gorgeous vanilla layer cake is a timeless recipe-box staple. Remember to spoon
dry ingredients into measuring cups and then level them off with the back of a knife.
This method gives you the most accurate measurement.

HANDS-ON TIME
45 minutes
TOTAL TIME
2½ hours
MAKES
12 to 16 servings

INGREDIENTS:

CAKE:

• 1 cup butter, softened
• 1½ cups granulated sugar
• 3 eggs
• 1 tbsp vanilla
• 3 cups all-purpose flour + 2 tbsp
• 1 tbsp baking powder
• 2 cups milk

BUTTERY VANILLA ICING:

• 2 cups butter, softened
• 8 cups icing sugar
• ½ cup whipping cream (35%)
• 1 tbsp vanilla

DIRECTIONS:

For the cake:

1. Grease two 8-inch (1.2 L) round cake pans; line bottoms with parchment paper. Set aside.
2. In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
3. Beat in vanilla.
4. Whisk flour with baking powder; stir into butter mixture, alternating with milk, making 2 additions of each, until smooth.
5. Divide between prepared pans.
6. Bake in 350°F (180°C) oven until cake tester inserted in centre of each comes out clean, 35 to 40 minutes.
7. Let cool in pans on racks for 10 minutes.
8. Invert onto racks; peel off paper.
9. Let cool completely.

For the icing:

1. In a bowl, beat butter until light and fluffy.
2. Beat in icing sugar, 1 cup at a time, until smooth.
3. Gradually beat in cream and vanilla, scraping down side of bowl occasionally, until fluffy, about 2 minutes.

For assembly:

1. Cut each cake in half horizontally to make 4 layers.
2. Place 1 layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate.
3. Spread about ¾ cup of the icing over cut side; top with second layer, cut side down.
4. Spread about ¾ cup of the remaining icing over top of stack.
5. Repeat with remaining layers, omitting icing on top of stack.
6. Using a large offset palette knife, spread about 1 cup of the remaining icing in thin layer all over cake to seal in crumbs; refrigerate until firm, 30 minutes.
7. Using a large offset palette knife, spread remaining icing all over cake, smoothing sides and top.
8. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
9. Remove waxed paper strips.
10. Refrigerate until firm, 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)

NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS:

• About 756 cal, 6 g pro, 39 g total fat (24 g sat. fat), 98 g carb, 1 g fibre, 140 mg chol, 332 mg sodium, 98 mg potassium.
• % RDI: 8% calcium, 10% iron, 36% vit A, 20% folate.

VARIATIONS: Classic Vanilla Cupcakes:

• Divide batter among 24 paper-lined muffin cups.
• Bake until cake tester inserted in centre of several comes out clean, 18 minutes.
• Transfer to rack; let cool completely.
• Top with half-batch of the Buttery Vanilla Icing.

Classic Vanilla Slab Cake:

• Grease 13- x 9-inch (3.5 L) cake pan; line bottom and sides with parchment paper. Set aside.
• Prepare batter as directed; scrape into prepared pan.
• Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes.
• Let cool in pan  on rack for 10 minutes.
• Invert onto rack; peel off paper. Let cool completely.
• Invert onto cake plate; top with half-batch of the Buttery Vanilla Icing.