Ingredients

13⁄4 cups all-purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1⁄2 cup unsalted butter, cut into 16 pieces
11⁄3 cups granulated sugar
3 large eggs
2⁄3 cup evaporated fat-free milk (not reconstituted) or whole milk
1 tablespoon vanilla extract

Instructions

Preheat oven to 350°F. Lightly butter or spray two 8 or 9-inch round cake pans with cooking spray; cut rounds of parchment to fit the bottoms of the pans and place in pans; butter or spray again. Or line 24 standard muffin cups with cupcake liners, or lightly coat a 13 x 9 x 2-inch pan with cooking spray. Place flour, baking powder, and salt in a medium bowl. Using speed 1, mix for 15 seconds to combine and aerate. Reserve. Place butter and sugar in a large mixing bowl. Mix on speed 1 for 40 seconds, then cream on speed 3 for 21⁄2 minutes, until light and fluffy. Add eggs one at a time, mixing on speed 2 for 20 seconds after adding each egg. Add flour mixture, milk, and vanilla on speed 1; mix until blended and smooth, 1 minute. Divide batter evenly among prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted in the center of the pan: 30 to 32 minutes for 8-inch layers; 25 to 28 minutes for 9-inch layers; 30 to 35 minutes for a 13 x 9-inch cake. Cool in pan for 10 minutes; loosen sides of cake from pans with a thin knife, then remove from pans and place on a wire rack; remove parchment. Cool completely before frosting.
To assemble layer cakes: Place 1 cake layer on plate. Spread a third of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Variation
24 Cupcakes: Place paper liners in 24 regular muffin cups. Divide the batter among the prepared cups. Bake in the preheated 350°F oven for 18 to 20 minutes. Remove from the pans and cool on a wire rack completely before frosting.

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