Ingredients:

For 8 cake layers (8-9 inches each)

  • 4 ½ cups all-purpose flour
  • 3 ¾ teaspoons baking powder
  • 1 ½ teaspoons salt
  • 2 cups unsalted cannabis butter, softened
  • 3 ½ cups granulated sugar
  • 6 large eggs, at room temperature
  • 4 teaspoons pure vanilla extract
  • 2 cups whole milk, at room temperature

Instructions:

  1. Preheat: Preheat your oven to 350°F (180°C). Grease and flour eight 8-9 inch round cake pans.
  2. Prepare: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream: In a large mixing bowl, beat the butter until creamy (about 2 minutes). Gradually add sugar and beat until light and fluffy (about 3 minutes).
  4. Eggs: Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in vanilla extract.
  5. Milk and flour: With the mixer on low speed, gradually add flour mixture in four parts, alternating with milk, beginning and ending with flour mixture. Beat just until combined.
  6. Divide: Divide the batter evenly among the prepared pans (about 1 ¼ cups per pan).
  7. Bake: Bake for 20-25 minutes or until a toothpick inserted 1 inch from the top comes out clean. Repeat the toothpick test as needed.
  8. Cool: Let the cake layers cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

  • Use room temperature ingredients for better incorporation and even baking.
  • Don’t overmix the batter, as this can lead to dense cake layers.
  • To ensure even baking, try to bake four layers at a time, rotating the pans halfway through the baking time.

Enjoy your 8-layer masterpiece!