Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cake pans (8 or 9 inches)
- Offset spatula
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 cup fruit preserves (your choice)
- 1 cup chopped nuts or sprinkles (optional)
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
- Pour half the batter into a greased cake pan, spread fruit preserves over the top, and cover with the remaining batter.
- Sprinkle chopped nuts or sprinkles on top if desired.
Notes
Swap butter with margarine or coconut oil for a dairy-free option.
Use almond or oat milk instead of whole milk for a non-dairy alternative.
Replace fruit preserves with Nutella or caramel sauce if preferred.
Store the cake in an airtight container at room temperature for up to two days or refrigerate for longer storage.
To freeze, wrap slices tightly in plastic wrap and foil, thawing overnight in the fridge when ready to enjoy. Dust with powdered sugar or add fresh berries for presentation.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!