This is a favourite cake for a classic dessert, it’s so versatile you can serve it on its own, dusted with powdered sugar and its great with coffee or tea. Serve it with fresh berries or whipped cream for a light dessert, drizzle it with salty caramel and topped pecans. Lightly grease and flour the baking tin and set that aside then preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, add all-purpose flour together with baking powder and salt, mix that and set it aside. In the bowl of a stand mixer, add room temperature butter then add sugar and cream those together on low speed until light and fluffy, once well combined, add 6 large eggs one at a time and you will beat really well after each addition so that the eggs incorporate really well in the butter and sugar mixture, this is what will make a perfect cake.
For flavour, add one and a half teaspoon of vanilla extract and mix it through. Add the flour mixture at once into the egg mixture and mix it on low speed for one minute, stop and scrape the bowl so everything is mixed through and you have a smooth batter with no lumps.
Pour the batter into the prepared cake pan and bake into a 350 degrees Fahrenheit preheated oven and bake for 50 to 55 minutes but make sure to test with a skewer in the centre before removing the cake from the oven.
Invert the cake onto a wire rack and finish it off by dusting it with powdered sugar and sliced the cake to serve. This is going to be awesome with a cup of coffee.
- 2 3/4 cups (340 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups (4 sticks) butter, softened
- 1 3/4 cups (350 grams) granulated sugar
- 6 eggs
- 1 1/2 teaspoon Wilton Pure Vanilla Extract
- Confectioners’ sugar, for dusting