Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Two 8-inch round cake pans
- Electric mixer
- Whisk
- Measuring cups and spoons
- Parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment paper.
- In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
- Add eggs one at a time to the mixture, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry mixture.
- Pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, until a toothpick inserted comes out clean.
Notes
Consider brushing each layer with simple syrup for added moisture before frosting. You can substitute butter with margarine or coconut oil for a dairy-free option, and sugar can be swapped with brown sugar for a different flavor. Don't forget to let the cake cool completely before frosting to avoid melting your frosting. This cake also freezes well; just wrap tightly in plastic wrap and store for up to 3 months. Enjoy your baking!
Nutrition
Calories: 350kcal | Carbohydrates: 54g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 600IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!