Rachael’s sister Maria – the baker in the family! – has shared this classic cake recipe with us. Plus, don’t miss what she has to say about cupcakes (and cake!) and muffins!
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup salted butter, softened
- 1 1/4 cups light cream
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 large eggs
Pre-heat the oven to 350°F and place the oven rack in the center of the oven.
In large mixing bowl, add all the ingredients and blend with an electric mixer on low until combined. Then, turn the mixer to high speed for 3 minutes.
Pour the batter into greased and floured pans. For a 9-inch x 13-inch rectangle, bake for 40-45 minutes; for 9-inch rounds, bake for 30-35 minutes; for cupcakes, bake for 20-25 minutes, or until the top springs back when touched or a knife inserted in the center comes out clean.