Ingredients

The following ingredients have 12 Servings
  • 1 cup butter (softened)
  • 3¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs (room temperature)
  • 1¼ cups milk (I used whole milk)
  • 1 cup butter (divided)
  • 2 cups dark brown sugar
  • 1/2 cup evaporated milk
  • 1 1/2 tsp vanilla
  • 6 cups powdered sugar

Instruction

  • Preheat oven to 350?F.
  • Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  • Combine cake flour, baking powder, and salt together; set aside.
  • (If you are using the extra fine cake flour you won't need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  • Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  • Add vanilla and then eggs one at a time, beating after each addition.
  • Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
  • Divide batter between prepared pans.
  • Bake until golden, 25-30 minutes.
  • Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
  • Brush off crumbs from sides and top of cake.
  • Place one cake layer on a plate or cake stand.
  • Add icing and spread to cover. Repeat with remaining layers.
  • Frost entire cake with a generous layer of icing.