Baking a Cake: Best Two-Egg Cake

I’m in the midst of planning/cooking for my son’s birthday party this weekend, so I thought I’d share the cupcakes I was making…   These tasted wonderful, although the texture is so light, I think they’d work better for an actual cake than for cupcakes.  According to my mom, this is the recipe she used when she made my birthday cakes as a kid!  Seriously, making a cake is easy — don’t feel like you have to use a mix!

Best Two-Egg Cake

  • 1/2 cup butter (1 stick) softened
  • 1 1/2 c sugar
  • 1 teas vanilla
  • 2 eggs
  • 2 1/4 c sifted flour
  • 2 1/2 teas baking powder
  • 1 tsp salt
  • 1 c +2 tbsp milk

Stir butter to soften, gradually add sugar and cream thoroughly (12-15 min at med hi on mixer).  Add vanilla.  Add eggs, 1 at a time, beating well after each.  Sift flour with baking powder and salt, add to creamed mixture alternately with milk, beating after each addition.  Line your pans with a round of parchment paper or wax paper.  Pour into pans (My recipe says to do 4 thin layers using 4 9″ in pans).  Bake in 375 degree oven about 16 min (use toothpick test).

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