8" Single Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper; grease the sides lightly and dust with a little flour, tapping out excess.

Dry ingredients

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

Cream butter and sugar

In a separate large bowl, beat 1/2 cup softened unsalted butter with an electric mixer on medium speed for about 1 minute until smooth. Add the dry mixture in two additions, alternating with the wet (milk and eggs) as described in the next step.

Combine wet ingredients

In a small bowl or measuring cup, whisk together 2 large eggs, 1/2 cup whole milk, and 2 tsp vanilla extract until combined.

Mix batter

With the mixer on low, add about one-third of the dry mix to the creamed butter and mix to incorporate. Add half of the egg/milk mixture and mix just until combined. Repeat with another third of the dry mix, the remaining wet mixture, then finish with the last dry mix. Scrape the bowl and mix on medium-low for 10–15 seconds to ensure even batter—do not overmix. Batter should be smooth and pourable; if very thick, add a splash (1 tsp at a time) of milk.

Bake

Pour batter into the prepared 8-inch pan, smoothing the top with a spatula. Bake in the preheated oven 28–36 minutes, rotating the pan halfway through if your oven has hot spots. Cake is done when the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).

Cool

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, remove the parchment, then invert right-side up to cool completely before frosting (at least 1 hour).

While the cake bakes or cools, combine 2 tbsp sugar and 2 tbsp water in a small saucepan. Heat over low, stirring until the sugar dissolves. Remove from heat, stir in 1/2 tsp vanilla, and cool. Brush onto cooled cake layers (or the top of the single layer) to add moisture and flavor before frosting.

Beat butter

Place 1/2 cup room-temperature unsalted butter in a mixing bowl and beat on medium speed until smooth and slightly paler, about 1–2 minutes.

Add sugar

With the mixer on low, gradually add 2 cups confectioners' sugar, one cup at a time, to avoid a cloud of sugar. After each addition, increase speed to medium and beat until incorporated.

Flavor and adjust

Add 1 tsp vanilla extract, 2 tbsp heavy cream (or milk), and 1/8 tsp salt. Beat on medium-high for 1–2 minutes until light and fluffy. If frosting is too stiff, add an additional teaspoon of cream at a time until spreadable; if too thin, add 1–2 tbsp more powdered sugar.

Level and split (optional)

If you want to create a filled layer look, use a serrated knife to level the top of the cooled cake and slice horizontally into two thinner layers. This single 8-inch cake typically yields 8 servings when split.

Brush with syrup (optional)

Lightly brush the cut surfaces of each layer with simple syrup to keep the cake moist.

Fill

If using, spread 1–2 tbsp jam or curd on the bottom layer, then scatter 1/4 cup fresh berries over the jam. Place the top layer gently back on.

Crumb coat

Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill the cake in the refrigerator for 15–20 minutes until the crumb coat is set.

Final frost

Apply the remaining buttercream in a thicker even layer. Use an offset spatula to smooth the sides and top. For a rustic finish, pull the spatula around the sides for texture; for a clean finish, use a bench scraper.

Decorate

Top the cake with remaining fresh berries and, if desired, a few small swirls of buttercream piped with a star tip. Chill briefly (10–15 minutes) to set the frosting, then bring to room temperature before serving for the best texture.