Description
A delicious homemade cake that can be made as layers or in a 9×13 pan. Perfect for special occasions and can be adapted to be dairy-free.
Ingredients
- Cake flour
- Butter or coconut oil (for dairy-free version)
- Regular milk or plant-based milk (almond or oat)
- Sugar
- Eggs
- Vanilla extract
- Baking powder
- Salt
Instructions
- Preheat oven according to recipe temperature
- Choose your pan: either two 9-inch round pans or one 9×13 inch pan
- Mix dry ingredients in one bowl
- Combine wet ingredients in another bowl
- Mix wet and dry ingredients until well combined
- Pour batter into prepared pan(s)
- Bake for 35-40 minutes if using 9×13 pan, or according to recipe time for round layers
- Let cool completely before frosting
Notes
- Can be made in a 9×13 pan (bake 35-40 minutes)
- For dairy-free version, use plant-based milk and coconut oil
- Check cake 5 minutes before suggested baking time to avoid dryness
- Can be made into approximately 24 cupcakes (bake 18-22 minutes)
- Cake layers can be made up to 3 days in advance and stored in refrigerator
- Layers can be frozen for up to 3 months
- Frost the day before or day of serving for best results
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: cake, layer cake, sheet cake, dairy-free option, make-ahead dessert, freezer-friendly cake
