45 minutes
A classic cake that's simple to make with easy-to-remember ingredient ratios.
Unsalted Butter, room temperature
cups
cups
each
All Purpose Flour, sifted
cups
cups
teaspoons
teaspoons
1. Preheat and Cream Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream the butter and sugar together using a mixer until the mixture is light and fluffy.
2. Add Eggs
Add the eggs one at a time, beating well after each addition.
3. Combine Dry Ingredients
In a separate bowl, combine the flour and baking powder. Gradually add this flour mixture to the creamed butter mixture, alternating with the milk. Begin and end with the flour mixture.
4. Add Vanilla and Bake
Stir in the vanilla extract. Pour the finished batter into a greased and floured cake pan, ensuring it’s spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
5. Cool
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
It's crucial to start with room temperature butter, eggs, and milk. This helps to ensure a smooth batter and promotes proper emulsion, which is key to the cake's texture.
Check the cake for doneness a few minutes before the recipe suggests. A toothpick inserted into the center should come out clean or with a few moist crumbs attached, but no batter.
When creaming the butter and sugar, don't rush. Take the full 3-5 minutes to do this, as it helps to incorporate air into the batter, which contributes to a lighter cake. The mixture should be pale and fluffy before you proceed.
Grease your pans thoroughly and consider lining the bottom with parchment paper for easy release. Even distribution of batter between pans is key to even baking.
When incorporating the dry ingredients, alternate with the milk and start and end with the dry ingredients. Use a gentle folding motion to keep the air in the batter. Overmixing can lead to a dense cake.
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