Prep time: 20 min.  | Cook time: 40 min. | Makes 4 cups

Ingredients

• 3 sticks of unsalted butter

• 3 cups of raw sugar

• ¾ tsp of vanilla extract

• 5 eggs

• 1 ½  cups of milk

• 2 cups of unbleached, gluten-free flour

• 2 tsp of aluminum free baking powder

• ½ tsp of salt

• coconut oil cooking spray

Instructions

1. Preheat the oven to 350 degrees. Start measuring out the ingredients and prepare two 6-inch cake pans. Coat the cake pans evenly with the coconut cooking spray.

2. In a bowl (preferably of a stand mixer), mix the butter and sugar until combined.

3. Add the eggs in one at a time, then add vanilla.

4. Sift all dry ingredients together. Add to the wet ingredients, alternating dry ingredients and the milk.

5. Divide batter into the two cake pans.

6. Bake for 40 minutes. Let cool for 20 minutes before removing from cake pan.

TIPS

• Make sure that all of your ingredients are at room temperature. When ingredients are brought to room temperature air gets trapped in the batter during the mixing process. The trapped air expands while baking and makes your cake fluffy.

• Invest in an oven thermometer to avoid over baking or under baking. Over time, ovens get “temperamental” and degrees tend to be off by a few.

• Don’t overmix. Once the flour and liquids mix, gluten begins to form, making the batter hold shape. If you mix too much, then too much gluten forms, and you’ll end up with a tough piece of cake.

• Make sure to let the cakes completely cool before covering with frosting.

A visual guide, with photos by Cayla Torres