Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal. Sifting the flour not only ensures a lighter cake but also helps prevent lumps.2 cups all-purpose flour
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set this mixture aside. This initial step is crucial for even leavening and a balanced flavor profile.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale yellow. This creaming process incorporates air, which is vital for the cake's texture and volume. Continue beating for about 3-5 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed. This gradual addition prevents the batter from separating.
- Stir in the pure vanilla extract. Ensure it's evenly distributed for that classic sweet aroma and taste.1 teaspoon pure vanilla extract
- Now, we'll alternate adding the dry ingredients and the milk to the butter mixture. Begin by adding about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process: add another third of the flour mixture, mix, then add the remaining milk, mix, and finish with the last third of the flour mixture. Be careful not to overmix; stop as soon as the batter is smooth and no dry streaks remain. Overmixing can develop the gluten in the flour too much, resulting in a tough cake.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup whole milk
- Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven.
- Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely. This period in the pan allows the cake to set, preventing it from breaking when unmolded.
Notes
Best enjoyed fresh, but stores well at room temperature for up to 3 days, refrigerated for up to 5 days, and frozen for up to 3 months.
