Servings: 8 people
Calories: 350kcal
Cost: 15
Equipment
- Large mixing bowl
- Electric mixer
- Offset spatula
- Three 8-inch round cake pans
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy for about 3-4 minutes.
- Crack the eggs into the bowl one at a time, mixing well after each addition. Then, add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Notes
Use room-temperature ingredients for a smoother batter. Don’t overmix the batter—it can make the cake dense. Chill the layers briefly before frosting to prevent crumbs. Store your cake in an airtight container at room temperature for up to two days. For longer storage, freeze slices wrapped in plastic wrap for up to a month, thawing overnight in the fridge before serving. For decorative flair, consider using fresh berries, chocolate ganache, or edible flowers.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 400IU | Calcium: 30mg | Iron: 1mg
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