Servings: 12 people
Calories: 220kcal
Cost: $15.00
Equipment
- 1/4 sheet cake pan (9x13 inches)
- Mixing bowls
- Electric mixer
- Spatula
- Toothpick or cake tester
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- your choice frosting (buttercream, cream cheese, etc.)
Instructions
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Pour the batter into a greased 1/4 sheet cake pan and smooth the top.
- Bake in a preheated oven at 350°F for 25-30 minutes or until a toothpick comes out clean.
- Once the cake cools, frost it with your favorite topping.
Notes
Use almond or coconut extract instead of vanilla for a fun twist. For a dairy-free option, swap out whole milk with almond milk or oat milk. Brush cooled cake layers with simple syrup before frosting to keep the cake moist. Store in an airtight container for up to three days or freeze for up to two months. Experiment with different frostings and toppings to match the occasion—berries and sauces can add delightful variations!
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 50mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!