Standard Recipe

Preheat and prepare pans

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

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour (2 cups), granulated sugar (1 cup), baking powder (2 tsp), and salt (1/2 tsp) until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl, whisk the whole milk (1 cup) with the eggs (2) until smooth. Add melted unsalted butter (1/2 cup) and vanilla extract (1 tsp) and whisk until fully incorporated.

Mix batter

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, gently fold and stir until just combined and there are no large streaks of flour. Do not overmix; a few small lumps are fine. Scrape the batter into the prepared pan and smooth the top.

Bake

Place the pan in the preheated oven on the center rack and bake for 28–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert onto the rack and remove the parchment (if used). Allow the cake to cool completely, about 30–45 minutes, before frosting or serving.

Dust the cooled cake with powdered sugar (2 tbs) using a fine-mesh sieve. Top with fresh berries (1 cup) and a dollop of whipped cream (1/2 cup) if desired. Slice and serve.