Cake Recipe

Prepare and preheat

Position an oven rack to the center. Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper, then grease the parchment.

Combine dry ingredients

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

Cream butter and sugar

In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add 2 large eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Mix in 1 tsp pure vanilla extract.

Alternate dry and wet

With the mixer on low speed, add about one-third of the dry flour mixture and mix until just combined. Pour in half of 3/4 cup milk and mix briefly. Add another third of the dry mixture, then the remaining milk, then the last of the dry mixture. Mix only until no streaks of flour remain — do not overmix.

Transfer to pan and bake

Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool

Remove the cake from the oven and set on a wire rack. Let the cake sit in the pan for 10 minutes, then run a knife around the edge and invert onto the rack. Peel off the parchment and allow the cake to cool completely, about 1 hour, before adding any finishing touches.

Dusting and serving: Once the cake is completely cool, sift 2 tablespoons powdered sugar over the top if desired. Arrange 1 cup fresh berries or sliced fruit on top or around the cake for garnish. Slice and serve.