To make it even easier to remove the cakes, consider lining the pans with parchment paper.
If you’d like, use 1⁄2 cup (120 ml) of liquid milk instead of reconstituting the powdered milk.
Whisk the dry ingredients for about 30 seconds so that they are fully combined.
The creamed mixture should become pale and fluffy. [2] X Research source If you don’t have a mixer, use a wooden spoon. Keep in mind that it will take 5 to 10 minutes longer to cream the mixture by hand. Let the butter soften naturally at room temperature, not in the microwave. [3] X Research source
Room temperature eggs will blend into the batter the best. If they’re cold the batter may separate, but it will come together again when you add the dry ingredients.
It’s fine if there are a few lumps in the cake batter. Over beating the batter will make the cake tough and dense.
To test if the cakes are done, insert a cake tester or skewer into the center. The tester should come out clean. If it doesn’t, bake the cake for 3 to 5 more minutes and check again.
You can also spread rolled fondant on the top for an extra special look.
Cover and store leftover cake in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.
