This is a basic white cake recipe that we use for our “special event” cakes at the inn – birthdays, weddings, showers etc. The cake itsielf is fairly dense and very moist. It’s not as delicate as some others, which makes it ideal for cutting into layers and decorating. This recipe makes one very full 9 or 10 inch layer, which can be cut in half for a two-layer cake. It can also be baked in a 9 x 13 pan for a single layer that can be frosted in the pan. Recipe can be doubled if you are making a two-tier cake.
There are two ways to prepare cake pans. The traditional way is to grease them with oil or butter and dust lightly with flour. My preference is to lightly spray the pan with pan spray. Then I cut parchment or wax paper to the size of the bottom of the pan, put it in the pan and spray the paper with pan spray. The cakes slide right out when inverted and the paper peels off easily.