Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined; do not overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely before frosting or serving.
Nutrition
Notes
You can substitute buttermilk for regular milk for a slightly tangier flavor. If you plan to stack the layers, chilling the cooled cakes for 30 minutes before frosting helps them hold their shape better.