I have had a lot of people ask me for a good, moist cake. My grandmother always found this one tried and true. This recipe makes 3-8” cakes for a great layered cake. My favorite frosting with this cake is chocolate.

Ready

• 1 cup butter and some extra for greasing pans, room temperature
• 2 cups sugar
• 4 eggs, room temperature
• 2 ½ cups self-rising flour
• 1 cup milk
• 1 Tbsp vanilla extract
• ½ tsp almond extract

Set

• Mixer with paddle
• Paper towel
• 3-8” cake pans
• Cooling racks

Go

1. Preheat oven to 350°F.
2. Butter and flour three 8” pans.
3. Mix milk, vanilla extract, and almond extract together.
4. Add butter and sugar into mixer bowl, cream until light and fluffy.
5. Beat in the eggs, one at a time until incorporated.
6. With mixer on low speed, alternate milk mixture and flour to mixing bowl, starting with milk and ending with flour.
7. Pour into the prepared pans.
8. Bake for 15 to 20 minutes or until tester into center of cake comes out clean.
9. Allow cakes to cool in the pans for a few minutes before transferring to wire racks to cool completely.

What you should know

If you don’t have self-rising flour, you can make your own. For each cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ½ teaspoon of salt. Sift together.