About this recipe:A very moist basic cake recipe that can be paired with almost any icing - buttercream works a treat. This recipe makes 6 thin layers, or you can use three (23cm) tins to make three layers (adjust baking time as needed).
400g caster sugar
375g plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 180 C / Gas 4. Grease and flour six 23cm round tins. Sift together the flour, baking powder and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately beat in the flour mixture and the milk, mixing just until incorporated.
Divide mixture between six 23cm tins. Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted into the centre of the cake comes out clean.