- All purpose flour - 2 cups
- Baking powder - 2 tsp
- Salt - 1/4 tsp
- Milk - 1 1/2 cup
- Eggs - 4, beaten
- Unsalted Butter - 6 tbsp
- Sugar - 5 Tbsp
- Vanilla extract - 2 tsp
- Milk chocolate - for frosting
METHOD:
- Preheat the oven to 350°F.
- Grease two 9-inch round cake pans and keep it aside.
- Sift cake flour, baking powder, and salt together; set aside.
- Whisk egg and milk; set aside.
- Beat butter and sugar together until light and fluffy, about 5 minutes.
- Alternately add flour mixture and egg/milk mixture into butter mixture, scraping sides of the bowl as necessary.
- Beat with an electric hand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps.
- This shouldn’t take more than a minute with an electric hand mixer/beater.
- Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
- Divide batter between prepared cake pans, spreading evenly.
- Bake until cake rises and center is firm, about 35 minutes.
- Cool cake in pans for 10 minutes before unmolding and transferring to a rack to cool completely.
- Take 5 Tbsp of milk chocolate in a bowl.
- Beat frosting until light, about 20 seconds.
- Spread frosting evenly over the top of one cake layer.
- Top with remaining layer and frost top and sides of cake.
- Enjoy the tasty cake.
