Simple White Cake

[amadi]

I adapted this recipe from one I found online, to create a fluffy, buttery, easy white cake.

Will make one 9" x 13" single layer, two 8" rounds, or a good number of cupcakes (number will vary on size of your tins).

¾ cup butter, room temperature
1½ cups white sugar
3 eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
½ teaspoon salt
1 cup milk

1. Preheat oven to 350°F (175°C).
2. Prepare your pan(s) with butter and flour or paper liners for cupcakes.
3. Using an electric mixer, cream the butter and sugar together in a medium mixing bowl.
4. When light and fluffy, add in the eggs, one at a time and blend until fully incorporated.
5. Add the vanilla and mix in.
6. Sift the flour, baking powder and salt together.
7. Add flour mixture in three batches to the butter mixture. Mix each addition just until blended in.
8. Stir in the milk, mixing on low speed until the batter is smooth.
9. Put batter into prepared pan(s).
10. Bake 30 to 40 minutes (20 to 25 for cupcakes) at 350°F. Cake is done when it springs back when touched in the middle.

There's a lot you can do with this cake, you can serve it with a fruit coulis, with a traditional or cooked buttercream, with whipped cream, or covered in a chocolate ganache. Because the cake is just sweet, buttery and vanilla-y, it's a perfect complement to just about any topping.