Category
Ingredients
Base
2 cups cake flour (or all-purpose + ¼ cup cornstarch), 1½ cups sugar
Flavor Boosters
1 tsp baking powder, ½ tsp salt, ½ cup unsalted butter (room temp)
Wet Ingredients
2 large eggs (room temp), 1 cup whole milk (room temp), 2 tsp vanilla extract
Optional Add-ins
¼ cup sprinkles (for funfetti version), zest of 1 lemon, or ½ cup mashed banana
Serving
Frosting of choice, fresh berries, or a dusting of powdered sugar
Pro Tip: Use room-temperature eggs and milk for ultra-fluffy results!
Step-by-Step Instructions
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Step 1: Prep the Dry Ingredients
Preheat oven to 350°F (175°C) and grease two 9-inch round pans (or use parchment liners).
In a bowl, whisk flour, baking powder, and salt.
Step 2: Cream Butter & Sugar
In a separate bowl, beat butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, then mix in vanilla extract.
Step 3: Combine Wet & Dry
Alternately add flour mixture and milk to the butter mixture, starting and ending with flour.
Pour batter evenly into prepared pans.
Step 4: Bake to Perfection
Bake for 25–30 minutes until a toothpick comes out clean.
Let cool completely before frosting.
Step 5: Frost & Serve
Layer with buttercream, cream cheese frosting, or a simple glaze.
Top with berries, sprinkles, or a sprinkle of sea salt for gourmet flair.
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Variations to Elevate Your Cake
Gluten-Free : Replace flour with GF blend + xanthan gum.
Vegan : Substitute butter with coconut oil and milk with oat milk.
Low-Carb Hack : Use 1½ cups almond flour + ½ cup erythritol for keto-friendly version.
Gourmet Twist : Add 1 tbsp lemon zest or ½ cup cocoa powder for flavor variations.
Storage & Baking Tips
Refrigerate : Store frosted cake in fridge for up to 4 days (cover tightly).
Freeze : Freeze unfrosted layers in parchment-lined bags for 3 months . Thaw and frost as needed.
Grab-and-Go Hack : Make mini cakes in mason jars for portable desserts or gifts.
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The rest of the recipe continues on the next page.
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