Cake Recipe

Prepare oven and pans

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) or use two 8-inch pans for a layered cake.

Combine dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly blended. Set aside.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1.5 cups granulated sugar on medium speed for 3–4 minutes, until light and fluffy and the sugar begins to dissolve.

Add eggs and vanilla

Add the 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Add 2 tsp pure vanilla extract and mix until combined.

Alternate flour and milk

With the mixer on low, add the dry ingredients and 1 cup whole milk in three additions, beginning and ending with the dry ingredients (dry - milk - dry - milk - dry). Mix each addition just until combined; avoid overmixing to keep the cake tender.

Transfer to pan and smooth

Scrape the batter into the prepared pan(s) and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter once to remove large air bubbles.

Bake

Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. For one 9-inch pan, bake 30–35 minutes. For two 8-inch pans, bake 22–28 minutes. Ovens vary — begin checking at the lower end of the time range.

Cool

Remove the cake from the oven and set the pan on a wire rack. Let it cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely before dusting or frosting.

If using confectioners' sugar: once the cake is completely cool, dust the top lightly with about 1/4 cup confectioners' sugar using a fine sieve.

If using frosting: allow the cake to cool fully, then spread your preferred frosting (buttercream, cream cheese, or chocolate) evenly over the top and between layers if making a two-layer cake. Use fresh berries to garnish if desired.

Serve and store: slice and serve at room temperature. Store any leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days (bring to room temperature before serving).