Traditional Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line the bottom with parchment paper.

Dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly blended. Set aside.

Cream butter and sugar

In a large mixing bowl (or stand mixer fitted with the paddle), beat 1/2 cup softened unsalted butter and 1.75 cups granulated sugar on medium speed for 3–4 minutes until the mixture is light in color and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Add 2 tsp pure vanilla extract and mix until combined. If batter looks curdled, proceed — it will come together when dry ingredients and milk are added.

Combine wet and dry

With the mixer on low speed, add the dry flour mixture in three additions, alternating with 1 cup whole milk: begin and end with the dry ingredients (dry–milk–dry–milk–dry). Beat only until just combined after each addition to avoid overmixing; scrape the bowl once or twice to ensure even mixing.

Transfer and smooth

Pour the batter into the prepared 9-inch pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.

Bake

Bake in the preheated 350°F (175°C) oven for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the cake from the oven and set on a wire rack. Let it cool in the pan for 10–15 minutes, then run a thin knife around the edge and invert onto the rack (or lift out using parchment) to cool completely, about 1 hour.

Once the cake is completely cool, dust the top with 2 tablespoons confectioners' sugar using a fine sieve. Top with 1 cup fresh berries or sliced fruit arranged as desired. Slice and serve.