A classic, buttery yellow cake with a tender crumb and golden hue, perfect for any occasion.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
Instructions:
- Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or a 9×13 inch pan. You can also line the bottom of the pans with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Start by adding about 1/3 of the dry mixture to the butter and sugar mixture, mixing on low speed until combined.
- Add 1/2 of the milk and mix until combined.
- Add another 1/3 of the dry mixture and mix.
- Add the remaining milk and mix.
- Add the final 1/3 of the dry mixture and mix until just combined. Be careful not to overmix.
- Bake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- If using a 9×13 inch pan, baking time may be slightly longer.
- Cool:
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Frost (Optional):
- Once completely cooled, frost the cake with your favorite frosting. A classic buttercream or chocolate frosting works wonderfully.
Tips for Success:
- Ensure all ingredients are at room temperature for optimal mixing.
- Don’t overmix the batter, as this can lead to a tough cake.
- Use a toothpick or cake tester to check for doneness.
- Allow the cake to fully cool before frosting to prevent the frosting from melting.