🍰 Classic Vanilla Cake
Ingredients (for 8-inch round cake, 2 layers)
Dry Ingredients
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
Wet Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tbsp vanilla extract
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1 cup whole milk, room temperature
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Grease and flour two 8-inch round cake pans, or line with parchment paper.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
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In a large bowl, beat butter and sugar until fluffy and light in color (about 3–4 minutes).
4. Add Eggs and Vanilla
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Beat in eggs one at a time, then stir in vanilla extract.
5. Combine with Dry Ingredients
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Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour.
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Mix just until combined—do not overmix.
6. Bake
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Divide batter evenly between prepared pans.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans 10 minutes, then transfer to wire racks to cool completely.
7. Frost and Decorate
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Frost with your favorite buttercream, cream cheese, or chocolate frosting.
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Decorate with sprinkles, fruits, or nuts as desired.
Tips for a Perfect Cake
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Use room temperature ingredients for smoother batter.
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Don’t overmix after adding flour—keeps the cake light and fluffy.
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Optional: Brush each layer with simple syrup for extra moistness.
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Can be made into cupcakes—bake 18–20 minutes instead.
If you want, I can also give a “super moist one-bowl cake” version that’s quick and easy—no fancy steps required.
Do you want me to give that version too?
