Ingredients:
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2 ½ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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1 cup (2 sticks) unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup whole milk (or buttermilk for extra tenderness)
🧑🍳 Instructions:
1. Prep Oven & Pan:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
2. Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar:
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In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
4. Add Eggs & Vanilla:
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Add eggs one at a time, beating well after each.
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Stir in vanilla extract.
5. Combine Wet & Dry:
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Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour.
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Mix gently just until combined — don’t overmix!
6. Bake:
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Pour batter into prepared pan.
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Bake for 35-40 minutes (for 9×13) or 25-30 minutes (for 8-inch rounds), or until a toothpick inserted in the center comes out clean.
7. Cool & Serve:
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Let cake cool in pan for 10 minutes, then transfer to a wire rack.
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Best served slightly warm or at room temp.
Optional Frosting:
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Classic buttercream, cream cheese frosting, or a simple dusting of powdered sugar all pair beautifully.
✅ Tips:
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Use room temp ingredients for the best texture.
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Buttermilk adds extra tenderness and tang.
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For extra moistness, brush the warm cake with simple syrup (equal parts sugar & water boiled and cooled).