Mixing bowl with paddle attachments
Medium mixing bowl with whisk
Disposable baking pans 8 or 9 “ or 13*9
Storage container for cake with a lid
Metal cooling rack
Homemade frosting see recipe under other
Butter and gluten free flour to make sure cake doesn’t stick
2 1/4 cups pillsbury gluten free flour
1 3/4 cups granulated white sugar
1 cup equal to 2 sticks soft butter at room temperature for 30 minutes
1 tsp salt
2 1/2 tsp baking powder
1 tbsp vanilla extract
4 large eggs
1 cup of milk milk room

1 3/4 cups granulated white sugar 1 cup equal to 2 sticks soft butter at room temperature for 30 minutes 1 tsp salt 2 1/2 tsp baking powder 1 tbsp vanilla extract 4 large eggs 1 cup of milk milk room

Preheat oven to 350 f or 180c .
Grease and flour your pans set aside.
In bowl that is not for your mixer whisk together dry ingredients except for baking powder and salt.
In bowl of your mixer beat sugar, soft butter, salt,baking powder and vanilla on medium speed for 45 seconds add eggs one at time until fluffy scrape bowl.
Alternate milk and dry ingredients mix until well incorporated . You can add sprinkles to batter to make funfetti cake.
Pour into prepared cake pans bake 25 to 30 minutes or until toothpick comes out clean.
Let cool for 20 minutes then flip onto cooling rack.
Let cool an hour before icing. When icing do a crumb coat, refrigerate for two hours finish icing and decorating how you like. Doing a crumb coat seals the cake crumbs in and makes it look nice when you add the final touches. Keep refrigerated for two weeks