Ingredients
Scale
The key to this cake lies in selecting high-quality butter and fresh eggs—ingredients that really shine through in the final flavor and texture. I always recommend using unsalted butter so you can control the salt level, and if possible, opt for European-style butter with a higher fat content to get that extra richness. The flour should be all-purpose, but don’t hesitate to try a pastry flour blend for a more delicate crumb. I’ve swapped in brown sugar once for a nuttier note, and it worked beautifully, though I usually stick with granulated sugar for that light, classic finish.
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk or buttermilk (optional, for extra moisture)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper for easy release.
- In a large bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture is pale and fluffy—this should take around 4 minutes. This step is crucial for a light crumb.
- Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter smooth.
- In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution of the leavening agent.
- Gently fold the dry ingredients into the wet mixture in two batches, using a spatula or wooden spoon. Be careful not to overmix; stop once you see no streaks of flour.
- Stir in the vanilla extract and, if using, the milk or buttermilk to keep the batter moist and tender.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake finish setting perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
