Servings: 8 people
Calories: 350kcal
Cost: $100 - $300
Equipment
- Stand mixer or hand mixer
- Whisk and spatula
- Offset spatula for frosting
- 8-inch round cake pans
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
Instructions
- Cream the butter and sugar together until fluffy and pale yellow using a stand mixer on medium speed for about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and blend again.
- In another bowl, whisk together the flour, baking powder, and salt, then sift to avoid lumps.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix while scraping down the sides of the bowl as needed.
- Pour the batter into a greased and floured 8-inch round pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, checking for doneness with a toothpick.
- Let the cake cool completely before frosting.
Notes
To add moisture, brush each layer with simple syrup before frosting. Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. For humid areas, it’s best to refrigerate the cake instead of leaving it at room temperature. Freezing slices tightly wrapped allows for up to 3 months of storage; just thaw in the fridge before enjoying.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 120mg | Sugar: 25g | Vitamin A: 600IU | Calcium: 50mg | Iron: 0.6mg
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