Ingredients
2 ½ cups all-purpose flour, sifted for a lighter texture. Substitute with cake flour for an even more tender crumb
1 ½ cups granulated sugar, provides sweetness and moisture. Brown sugar can be used for a slight caramel note
1 tablespoon baking powder, ensures a good rise. Double-check expiration date for maximum leavening
½ teaspoon salt, balances sweetness and enhances flavors. Use fine sea salt for best distribution
½ cup (1 stick) unsalted butter, softened to room temperature for proper creaming. Use high-quality butter for superior taste
3 large eggs, room temperature is essential for proper emulsification
1 cup whole milk, provides moisture and balances richness
Instructions
Preheat oven to 350°F (180°C). Grease and flour two 9-inch round or 9×13-inch cake pans
In a large bowl, cream softened butter and sugar together until light and fluffy
Add eggs one at a time, beating well after each addition to ensure emulsification
In a separate bowl, sift dry ingredients: flour, baking powder, and salt
Add dry ingredients to the creamed butter mixture in thirds, alternating with milk. Begin and end with dry ingredients
Mix each addition until just combined, then finish with mixer on low speed for a smooth batter
Pour batter into prepared pans, smoothing the top with a spatula
Rotate pans halfway during baking to ensure even rise. Bake until golden and a toothpick inserted in centers comes out clean
Allow cake layers to cool completely in pans on wire racks. Remove gently and frost as desired
Notes
Use room temperature eggs and softened butter for proper emulsification
Ensure baking powder is fresh for optimal leavening
Cake flour substitution yields an even more tender crumb
For caramel undertones, replace granulated sugar with brown sugar
Yields enough for 8-10 slices or 2 cake layers
- Prep Time: 20
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (60g/2.1 oz)
- Calories: 320
- Sugar: 26g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Protein: 4g
- Cholesterol: 80mg