- Recipe serves 16 servings
- Prep Time 10 min
- Cook Time 45 min
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 3/4 cups granulated sugar
- 1 1/2 cups I Can’t Believe It’s Not Butter!® Original Spread
- 2 large eggs
- 1/2 cup milk
- 2 tsp. vanilla extract
- 3/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 6 cups confectioners sugar
- 1 Tbsp. vanilla extract
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.