Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment).

Whisk together the dry ingredients: in a medium bowl, sift or whisk 2 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.

Cream butter and sugar: in a large bowl or stand mixer fitted with the paddle, beat 1/2 cup softened unsalted butter and the dry sugar (from previous step) on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl.

Add eggs and vanilla: add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine dry and wet: with the mixer on low, add the dry mixture in three additions alternating with the 1 cup whole milk (start and end with dry). Mix each addition until just combined — do not overmix. Scrape the bowl and fold once by hand to ensure no streaks of flour remain.

Transfer batter to pan and bake: pour batter into the prepared 9-inch pan, smooth the top with a spatula, and tap the pan gently on the counter to release large air bubbles. Bake in the preheated oven for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: remove cake from oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove parchment (if used), then invert again to cool right-side-up. Cool completely, about 1–1.5 hours, before frosting.

Make syrup while cake bakes or cools: combine 1/4 cup water and 2 tablespoons granulated sugar in a small saucepan. Heat over medium, stirring, until sugar dissolves. Remove from heat and stir in 1/2 tsp vanilla. Let cool slightly.

Brush cakes: if you cut the cake into layers, brush the syrup evenly over each cut surface to add moisture. Use about half the syrup per layer and reserve the rest or refrigerate for later use.

Beat butter: in a large bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.

Add powdered sugar: reduce mixer speed to low and gradually add 4 cups powdered sugar, about 1 cup at a time, to avoid a powdered-sugar cloud. Once incorporated, increase speed to medium and beat until fluffy.

Adjust consistency and flavor: add 2 tablespoons heavy cream (or milk), 1 tsp vanilla extract, and 1/4 tsp salt. Beat on medium-high for 1–2 minutes until light and spreadable. If frosting is too stiff, add additional teaspoon(s) of cream; if too thin, add a little more powdered sugar.

Frost the cooled cake: if you made the simple syrup, brush the layers first. Place the cooled cake on a serving plate or cake board. Use an offset spatula to apply a thin crumb coat of buttercream, then refrigerate 15 minutes to set. Apply a final thicker layer of frosting and smooth or texture as desired.

Decorate: top the frosted cake with 1/2 cup fresh berries or sprinkles. Refrigerate the cake for 15 minutes to help the frosting set before serving. Bring to room temperature 20–30 minutes before cutting for the best texture.