White Cake
With Ice Cream Cone
Cupcake Variation
With Ice Cream Cone
Cupcake Variation
2 cups unbleached all-purpose flour
2 tsps baking powder
1/4 tsp slat
1/2 cup whole milk, at room temperature
2 tso vanilla extract
1 cup unslated butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature, slightly beaten
Preheat oven to 350. Line the bottom of two 9 inch round cake pans with parchment paper.
Sift together the flour, baking powder and salt, set aside.
In a small bowl, combine the milk and vanilla.
In a large bowl, beat butter until creamy. Add the sugar and beat the mixture at medium speed until it is pale and fluffy. Drizzle in the eggs, beating each addition until incorporated before continuing. Reduce speed to medium=low and add the dry ingredients in 3 additions alternating with the milk mixture in 2 additions, starting and ending with the dry ingredients. Beat just until combined.
Pour batter into prepared pans and spready evenly. Bake for 20-25 minutes until a pick inserted in the center comes out clean. Let cake cool for 10 minutes before removing from pans.
Frost as desired.
Variation:
Line a mini cupcake pan with foil. Place flat bottomed ice cream cones into pan. Fill 2/3 full with cake batter. Bake for 28 minutes at 325. Frost, decorate and enjoy!
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