Best White Cake

adapted from: Ann Romney

1/2 c. unsalted butter, room temperature

1 1/2 c. sugar

2 1/4 c. triple-sifted cake flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk, divided

2 large eggs

2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans that have been lined with parchment paper. Cream together the butter and sugar. Add the flour, baking powder and salt and 2/3 cup of milk. Beat on medium speed for 2 minutes. Whisk together the remaining 1/3 cup of milk, eggs and vanilla and pour into the batter. Beat for another 2 minutes. Divide batter evenly between prepared pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 15 minutes, then invert to a wire rack and allow to cool completely. Top with icing.

Icing

1/2 c. unsalted butter

1 c. brown sugar, packed

4 Tbl. milk

2 c. powdered sugar

Melt butter in a medium saucepan over medium heat. Add the brown sugar and bring to a boil. Continue to boil for 2 minutes, stirring constantly. Stir in the milk and cook just until it comes to a boil. Remove from heat and add the powdered sugar. Beat until it is smooth. Spread half over first cake layer, top with 2nd cake layer and remaining icing. If icing becomes too thick, simply add a little hot water until it returns to a texture you can work with.

Jenn's Notes: My cake took around 30 minutes to bake. I garnished mine with pecans and it was super tasty.