This is a two layer cake, I just happen to have some cake pans that were designed to take two layers worth of batter and make three layers out of it. That’s why mine is three layers. Of course if you want three layers you can always increase the recipe by 1/2.
Basic Yellow Cake
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
1/4 cup vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of 2- 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Cut the butter in with a pastry cutter as if you were making biscuits. (I just use the paddle attachment of my mixer to cut the butter in)
Add the milk, vegetable oil, and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool round cakes on wire racks for 15 minutes; remove from pans and cool completely.
Frost as desired.
