• 1½ c. unsalted butter, room temperature

•1¼ c. granulated sugar

•2 large eggs, room temperature

•2 t. real vanilla extract

•2 c. all-purpose flour

•1 t. baking powder

•½ t. baking soda

•½ t. salt

•¾ c. whole milk

For the Chocolate Buttercream Frosting

•1 c. unsalted butter, room temperature

•½ c. cocoa powder

•16-oz. powdered sugar

•1-2 T. whole milk

•1 t. real vanilla extract

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Preheat oven to 350°F and grease or spray a 9” x 13” pan with non-stick cooking spray. Set aside.
Cream the butter and sugar in a large mixing bowl until well blended.
Add in the eggs and vanilla and mix to combine.
Slowly mix in the dry ingredients and mix on low speed until just blended.
Slowly mix in milk.
Pour the cake batter into the prepared pan and spread it out evenly with a spatula. Place in the pre-heated oven and bake for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and cool completely before topping with your choice of frosting. (See Below.)
Slice and serve immediately, if desired.

To Make Chocolate Buttercream Frosting:

•Mix the butter and cocoa powder in a large bowl until well blended.

•Add the powdered sugar and mix on low-speed until all of the sugar is combined.

•Stir in milk and vanilla extract, if using, to reach desired consistency.

Enjoy!