Ingredients:

  • 2 cups all-purpose flour, spooned and leveled
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup whole milk, at room temperature
  • 3 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 large eggs, at room temperature

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until combined.
  5. Combine Ingredients: Gradually add the dry mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined. Be careful not to overmix!
  6. Pour Into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  7. Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely.
  9. Frost as Desired: Once completely cool, frost with your favorite frosting (buttercream, cream cheese, or chocolate frosting work great) or serve plain with a dusting of powdered sugar.