Medium Recipe

Preheat and prepare pan

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan with butter or nonstick spray, then line the bottom with parchment paper for easier removal.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined and free of lumps.

In a separate bowl or large measuring jug, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold with a rubber spatula or wooden spoon just until incorporated — do not overmix. A few small lumps are fine.

If using chocolate chips, toss them briefly in a tablespoon of flour (from the measured amount) to help prevent sinking, then fold them into the batter. If using fresh berries, gently fold them in at the end to avoid crushing.

Pour the batter into the prepared pan, smoothing the top with a spatula. If desired, sprinkle additional chocolate chips or berries evenly across the surface.

Bake in the preheated oven for 22–28 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotating the pan halfway through baking can promote even browning.

Remove from the oven and allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto the rack, remove the parchment, then let cool completely or until warm.

Dust the cooled top with powdered sugar before slicing and serving.