Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
- Bake for 30–35 minutes (for round pans) or 40–45 minutes (for a 9×13 pan), or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving.
👉 Would you like me to also give you a simple buttercream frosting recipe to pair with this cake?