Yellow Layer Cake With Vanilla Buttercream Frosting

Directions

• For CAKE, preheat oven to 350°. Line bottoms of two 8-inch round cake pans with parchment or waxed paper, then grease and flour bottoms and sides of pans; set aside.




• Combine flour and baking powder in medium bowl with wire whisk; set aside.




• Beat granulated sugar with I Can’t Believe It’s Not Butter!® Spread in large bowl with electric mixer, scraping sides occasionally, until light and creamy, about 2 minutes. Add eggs and beat until blended. Beat in milk and vanilla. Gradually add flour mixture and beat just blended. Evenly spread batter into prepared pans.




• Bake 45 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks. Remove from pans; remove parchment paper and cool completely.




• For FROSTING, Beat I Can’t Believe It’s Not Butter!® Spread in medium bowl with electric mixer until light and creamy, about 1 minute. Gradually add confectioners sugar and beat on low speed until blended. Add vanilla and beat until light and fluffy.




• Place 1 cake layer on plate. Spread top with 3/4 cup of the frosting. Top with remaining cake layer and frost top and sides of cake with remaining frosting.