The beauty of this fluffy vanilla cake lies in its extraordinary texture. Each bite melts in your mouth, delivering a delicate balance of lightness and moistness that is hard to achieve.
Ingredients:
- 2 1/2 cups (320g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 tsp vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frosting and Serving: Once the cakes are completely cool, frost and decorate as desired.
