3 cups cake or all-purpose or white whole wheat flour (see above)
1 ¾ cups granulated sugar
1 ½ tsp. baking powder
¾ tsp. salt
4 large eggs
¾ cup vegetable oil (or ½ cup applesauce + ¼ cup oil)
1 cup lactose-free milk or milk alternative
1 Tbsp. vanilla extract
Arrange a rack in the middle of the oven and preheat to 350 °F. Line the bottoms of 2 (9-inch) round cake pans with parchment paper rounds. (Alternatively, you can use one 9x13-inch baking pan; no need to line with parchment.) Coat with cooking spray; set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, oil, milk, and vanilla extract and mix with an electric hand mixer (I used a stand mixer) on medium speed until mostly smooth, about 1 minute. If mixing by hand, beat for about 3 minutes until smooth (some lumps are okay).
Divide the batter between the 2 round pans or pour all of it into the 9x13-inch pan. Bake until lightly browned and the top of the cake springs back when tapped gingerly, 25 to 30 minutes for the 2 round cakes, or 40 to 50 minutes for the 9x13-inch pan.
Remove from the round cake pans. (No need to remove the 9x13-inch cake from the pan.) Cool completely before frosting, if desired.
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