Servings: 8 pieces
Calories: 380kcal
Cost: $15
Equipment
- Stand mixer
- Spatula
- Piping bags and tips for decorating
- 6-inch round cake pans
- Oven for baking
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease two 6-inch round pans and line them with parchment paper.
- In a large mixing bowl, beat the butter and sugar until fluffy and pale yellow. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients, alternating with the milk. Mix gently.
- Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes until the cakes spring back when touched lightly. Let them cool completely before frosting.
- Use fondant or buttercream to create adorable decorations on your cake.
Notes
Brush each layer with simple syrup before frosting to keep the cake moist.
Feel free to customize flavors by swapping vanilla extract with almond extract or replacing whole milk with dairy-free options.
Always level your cakes before stacking to avoid lopsided designs.
To avoid a frosting mess, let the cake cool completely before decorating.
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer storage.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 600IU | Calcium: 80mg | Iron: 1mg
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