Instructions

1. Let all ingredients warm to room temperature before you mix anything together.

2. Turn on oven and let it heat to the proper temperature while you are mixing the cake batter.

3. Mix the sugar with the butter and wet ingredients.

4. Add the eggs one at a time to the wet ingredients. Stop mixing as soon as the eggs mix in with the other ingredients.

5. Whip the wet ingredients with an electric mixer. Use a medium speed. This will fluff the ingredients without over-beating them.

6. Mix all the dry ingredients together before adding them to the batter.

7. Add the mixture of dry ingredients to the batter slowly. Use a low speed on the mixer while adding the dry ingredients. Allow the cake to mix for about two minutes.

8. Lightly grease baking pans. Too much grease can cause the cake to have a crispy texture.

9. Place the cake in the center of the oven where the head is most even. Avoid letting it get too close to the walls.

10. Cool the cake at room temperature. Allow the cake to cool for 10 minutes in the pan, then turn it out onto a wire cooling rack. Cool the cake for an additional hour on the wire rack.