- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar together until creamy and fluffy.
- Add Eggs and Vanilla: Mix in eggs, one at a time, followed by the vanilla extract, blending well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture.
- Bake: Pour the batter into your prepared pan. Smooth the top and bake for approximately 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
- Serving: Dust with powdered sugar, serve with fresh fruit, whipped cream, or drizzle with chocolate or caramel sauce for added sweetness.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Variants:
- Chocolate Version: Add ¼ cup cocoa powder and reduce flour to 1¾ cups to create a soft chocolate cake.
- Lemon Cake: Include lemon zest and juice from one lemon in the batter for a zesty, refreshing twist.
- Fruit Cake: Gently fold in blueberries, diced apples, or raspberries into the batter before baking.
FAQ:
Q: Can I use oil instead of butter? A: Yes, replace butter with an equal amount of vegetable oil for a moist texture.
Q: How can I make my cake fluffier? A: Ensure butter and sugar are creamed until fluffy and eggs are beaten well. Also, avoid overmixing the batter once the flour is added.
Q: Can I bake this cake in cupcake form? A: Absolutely! Adjust baking time to about 18–22 minutes for cupcakes.
Enjoy baking and savor every bite of this wonderfully soft and delicious cake!
continued on next page
