Baked Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round or 9x13-inch baking pan with 1 tablespoon vegetable oil or melted butter, then lightly dust with 1 tablespoon granulated sugar or flour to prevent sticking. Tap out excess.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.

Cream butter with dry mix (alternative method)

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1/2 cup softened unsalted butter on medium speed for about 30 seconds to soften further. Add about one-third of the dry mixture and beat briefly to incorporate—this helps create a tender crumb. (If you prefer a quicker method, skip this and proceed to wet + dry mixing.)

Mix wet ingredients

In a separate bowl, whisk together 3 large eggs, 1 cup whole milk, and 2 teaspoons vanilla extract until blended.

Combine wet and dry

With the mixer on low speed, gradually add the remaining dry mixture to the wet ingredients (or pour the wet into the dry bowl), mixing just until combined. Scrape down the bowl with a spatula and mix 10–15 seconds more until batter is smooth and homogenous. Avoid overmixing to keep the cake tender.

Finish batter

If you used the creaming step, fold any reserved butter/dry mix back into the main batter now. Ensure there are no large lumps of flour or butter. Batter should be medium-thick and pourable; if too thick, add 1–2 tablespoons milk.

Transfer to pan

Pour the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon for an even surface.

Bake

Place the pan on the center rack of the preheated oven. Bake for 30–40 minutes for a 9-inch round (or 25–35 minutes for a 9x13 pan) until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Start checking at the earlier time to avoid overbaking.

Cool

Remove the cake from the oven and set the pan on a wire rack. Let the cake cool in the pan for 10–15 minutes, then run a thin knife around the edges and invert onto the rack (or leave in pan for a sheet cake). Allow to cool completely (about 45–60 minutes) before slicing to ensure clean slices.

Serve

Slice and serve as-is or with a dusting of powdered sugar, a scoop of ice cream, or a simple glaze/icing if desired. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.