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Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup whole milk
Instructions:
- Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine with Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Beat until just combined; do not overmix.
- Bake: Pour the batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Frost: Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, frost and decorate as desired.
Tips:
- For an extra rich flavor, use vanilla bean paste in place of the extract.
- Ensure all ingredients are at room temperature for the best texture.
- Don’t rush the creaming of butter and sugar; it’s key to a fluffy cake.
