- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Servings: 8 slices
- Calories: Approximately 310 calories per serving
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- 2 tablespoons vegetable oil (optional for extra moisture)
Optional Toppings
- Powdered sugar
- Vanilla buttercream frosting
- Fresh strawberries
- Blueberries
- Whipped cream
- Chocolate shavings
Equipment
- 8-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Oven
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together for about 3–4 minutes until the mixture becomes pale, creamy, and fluffy. This step creates a light cake texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until no dry flour remains. Avoid overmixing to keep the cake soft.
Step 6: Fill the Pan
Pour the batter into the prepared cake pan. Smooth the top evenly with a spatula.
Step 7: Bake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
Step 8: Cool
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before decorating.
Recipe Tips
- Use room-temperature ingredients for a smoother batter.
- Measure flour accurately to prevent a dense cake.
- Do not overmix once the flour is added.
- Allow the cake to cool completely before frosting.
- Store leftovers in an airtight container for maximum freshness.
Serving Suggestions
This vanilla cake tastes wonderful with:
- Vanilla buttercream frosting
- Fresh berries
- Chocolate ganache
- Lemon glaze
- Ice cream
- Hot coffee or tea
Storage
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if frosted. Freeze individual slices for up to 2 months by wrapping them tightly in plastic wrap and placing them in a freezer-safe container.
Nutrition Information (Per Serving)
- Calories: 310
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 70 mg
- Sodium: 180 mg
- Potassium: 90 mg
- Fiber: 1 g
- Sugar: 24 g
- Calcium: 90 mg
- Iron: 2 mg