Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or line with parchment paper).
Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Creaming the butter well makes the cake soft & airy!
Combine & Bake
Add half the dry ingredients to the wet mixture, then pour in half the milk. Repeat, mixing until just combined (do NOT overmix!). Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes (or 20 minutes for cupcakes) until golden brown.
A toothpick inserted in the center should come out clean!
Cool & Serve!
Let the cake cool for 10 minutes, then remove from the pan. Dust with powdered sugar, glaze, or frosting. Serve warm or at room temperature with tea, coffee, or fresh fruit!
Enjoy the softest, most delicious cake—no special occasion needed!
Variations & Customization
Chocolate Lovers – Add ½ cup cocoa powder for a rich chocolate cake. 
Berry Bliss – Fold in fresh raspberries or blueberries for a fruity twist. 
Cinnamon Sugar Swirl – Mix in 1 teaspoon cinnamon & brown sugar swirl. 
Lemon Vanilla Cake – Add zest of 1 lemon for a citrusy burst. 
Storage & Tips
Store at room temp in an airtight container for 3 days. Refrigerate for up to 5 days—bring to room temp before serving. Freeze for up to 2 months—thaw before enjoying.
Best fresh, but still delicious the next day!
Final Thoughts: A Cake You’ll Want to Bake Again & Again!
This soft, fluffy, and perfectly sweet cake is so simple and delicious that you’ll find yourself baking it multiple times a week. Perfect for anytime cravings, family gatherings, or a quick dessert fix!
Will you try this recipe? Let me know how it turns out! 
