Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting.
Nutrition
Notes
You can substitute buttermilk for milk for a slightly tangier flavor. This cake pairs well with simple buttercream or cream cheese frosting.