Instructions
Preheat oven:
Preheat to 350°F (175°C). Grease and line an 8-inch (20 cm) square or round cake pan with parchment paper.
Cream the butter & sugar:
In a large bowl, beat butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3–4 minutes). This step traps air for that soft, tender crumb.
Add the eggs:
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine wet and dry:
Add the dry ingredients to the butter mixture in three parts, alternating with the milk (start and end with flour). Mix on low speed just until combined — do not overmix.
Add flavor:
Stir in vanilla extract.
Bake:
Pour batter into the prepared pan, smooth the top, and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
💡 Tips for Success
Use room temperature butter, eggs, and milk for even mixing.
Don’t overbeat once you add flour — it makes the cake dense.
For extra moisture, you can add 2 tbsp of sour cream or yogurt.
Want a bakery-style crust? Sprinkle 1 tbsp sugar on top before baking.
