• Cooking Time: 50
  • Servings: 12 to 16
  • Preparation Time:



  • 2 cups unsalted butter, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 4 cups flour
  • 1 cup whole or 2% milk
  • 1 tablespoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt


  • Make cake in one 10" bundt, two 9x5 loaf pans, or four 8x4 inch loaf cakes.
  • Preheat oven to 350ºF. Generously grease and flour the pans.
  • Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.
  • Add the eggs, one at a time, beating well and scraping down the bowl before each addition.
  • Add 2 cups of flour and beat well.
  • Scrape down the sides of the bowl and add the milk and vanilla, continuing to beat.
  • Scrape down the sides of the bowl and add the baking powder, salt and remaining 2 cups flour. Beat well.
  • Pour into the prepared pans.
  • If you are using more than one pan, be sure the batter comes to the halfway point.
  • Transfer to the oven and bake until the cake pulls away from the sides of the pan and a tester comes out clean, about 1 hour for the bundt pan, 50 minutes for the 9x5 inch loaf pan, and 45
  • minutes for the smaller pans.
  • Cool for 20 minutes in the pan, and then invert on a rack.
  • Cool to room temperature and cut into 12-16 pieces.

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