Preheat oven to 325 degrees
1 3/4 cups cake flour*
1 1/4 cups unbleached flour
2 cups sugar
1 Tbls baking powder
3/4 tsp real sea salt
2 sticks (1 cup) butter, room temperature*
1 cup milk*
1 tsp vanilla*
Frosting of your choice
Grease and flour a 10" x 15" pan, or three 9" or 8" pans, or line 30 -36 cupcake tins with paper liners, set aside. If making cupcakes, spray the outer pan as the cake can cook up over sides as in picture. which is what mine did as I got them a tad bit too full. This makes sure they come off easily.
In a large mixing bowl, combine flours, sugar, baking powder, and salt. Using a whisk, stir till well combined.
Using an electric mixer on slow, add butter and coat the butter well with the flour, scraping sides.
Add eggs, one at a time, and mix well.
Slowly add milk and vanilla, scraping sides as you beat. Beat for 2 minutes.
Pour into prepared pans. If using cupcake pans, fill 2/3 full.
Bake at 325 degrees for:
10" x 15" bake for 30-40 minutes, testing at 30 minutes.
9" or 8" pans bake for 20-25 minutes.
Cup cake pans bake for 17-20 minutes.
Test with a toothpick to make sure cake is done.
*I bought a cake flour, but you can make your own by using flour and corn starch.
*Use only real butter. Spreads don't have enough fat in them to work properly.
*If you want a truly white cake, use only egg whites and add an extra egg or two to make up the
difference. I used eggs from a farm which have orange-yellow yolks, so my cake came out more
yellowish than white.
*Whole milk gives you a richer and deeper taste.
*You can add the tsp of vanilla and also a tsp of almond extract for more flavor.