Ingredients
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
3 teaspoons baking powder (aluminum-free recommended)
½ teaspoon salt (fine sea salt)
½ cup unsalted butter (softened to room temperature)
3 large eggs (room temperature)
1 ½ cups milk (whole milk, room temperature)
2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round or one 9×13-inch cake pans.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy, using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix gently after each addition until just combined.
Stir in the vanilla extract.
Pour the batter into the prepared pans, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pans for 10 minutes, then remove from the pans and let it cool completely on a wire rack.
Frost and decorate as desired.
Notes
For an even softer crumb, substitute half the all-purpose flour with cake flour.
Do not overmix the batter to avoid a dense texture.
If the edges start to brown too quickly, loosely cover the pans with aluminum foil halfway through baking.
- Prep Time: 20
- Cook Time: 35
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg