A delectable yet uncomplicated dessert that delights the senses and brings comfort to any gathering. This recipe embodies the essence of traditional cake baking and introduces a versatile base that can be adapted to fit various occasions and personal preferences.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup milk (or plant-based milk)
3 large eggs
2 teaspoons vanilla extract
Buttercream frosting (optional)
Fresh fruit or berries (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the softened butter until creamy. Gradually add the sugar and mix until light and fluffy.
Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the milk and the dry mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Once cooled, frost with your favorite buttercream frosting and add toppings as desired.
