Equipment: Digital scale (preferred), Two 8 inch cake pans, Stand mixer with paddle attachment or hand mixer, Whisk, Measuring spoons & cups, Mixing bowls, Non-Stick spray, Cooling Racks

Before You Dive In – Prep: Please read!

• Bring eggs & butter to room temperature
• Warm the milk (30 seconds in the microwave works)
• Move oven rack to center
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
• Grease or spray the cake pans with non-stick spray and place parchment on the bottom if pans are not non-stick or silicone coated. Grease or spray the parchment. We like to use our non-stick baking Goop.

Make a cake!

Step 1: In a medium sized bowl, whisk together the dry ingredients.

Step 2: In a bowl that attaches to a stand up mixer or a large mixing bowl, cream together the butter (or mayo or butter and oil combination,) sugar, yogurt and vanilla. Beat on medium for several minutes.

Step 3: Turn the mixer to low and beat in eggs one at a time.

Step 4: When the eggs are thoroughly mixed, turn the mixer off and scrape down the sides of the bowl. Turn the mixer back on to medium-low for a few seconds to incorporate the mix.

Step 5: Turn the mixer to low and alternate spooning in a third of the flour blend and half the milk. Start with the flour and end with the flour. Once the flour is incorporated, scrape down the sides of the bowl again and blend just until mixed. Do not over blend.

Step 6: Pour batter evenly into two prepared 8″ round cake pans. Bake in the center of a preheated oven (350 degrees F/177 degrees C,) for 30-35 minutes. Check cakes after 30 minutes. A toothpick inserted in the center should come out clean.

Step 7: Remove cakes from the oven and cool in their pans on a cooling rack for 5-10 minutes. You should be able to touch a pan comfortably with your bare hands. Remove cakes from pans and continue to cool on a rack(s) for about 2 hours. Frost when completely cool.

Enjoy!