Vanilla Butter Cake

Directions

1. 1
   {"0":"Preheat oven to 350.","1":"Prepare 2- 8 or 9 cake pans with wax paper sprayed with baking spray.","2":"In a stand mixer beat butter and sugar on medium speed until light and fluffy, about 10 min.","3":"In the meantime in a small bowl sift together all dry ingredients.","4":"Add in extract and eggs, 1 at a time and beat after each egg.","5":"Beat until fluffy about 8 min.","6":"Now alternately add flour and milk to butter mixture.","7":"Once it is all incorporated beat on high speed for 30 seconds.","8":"Remove from mixer and do a quick stir with a spoon.","9":"Evenly divide batter between to 2 pans.","10":"Bake for 30-40 minutes or until a toothpick inserted in the center comes out with just a couple crumbs attached.","11":"Let cool in pans for 30 minutes than transfer to a cooling rack and cool for 10 more min.","12":"While still warm wrap in plastic wrap and let sit overnight.","13":"Frost the cake the day after baking.","15":"This cake freezes extremely well if wrapped properly-2 layers of plastic wrap, than covered in foil. I have actually froze the cake up to a month ahead of time, and it still tasted fantastic."}