In a large mixing bowl, use a hand mixer or stand mixer to cream 0.5 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2–3 minutes, until light and fluffy.

Add eggs and vanilla

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

Combine wet and dry

With the mixer on low, add the dry ingredients in three additions, alternating with the 0.5 cup whole milk (start and end with the dry ingredients). Mix until just combined; avoid overmixing.

Bake

Pour batter into the prepared 8-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.

Cool and slice

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then invert onto the rack to remove the cake (or keep in pan if preferred). Let cool completely, about 45–60 minutes, before slicing into 8 equal slices.

Dust and finish

Before serving, lightly dust each slice with powdered sugar (about 2 tablespoons total).

Optional Finish / Serving

If using whipped cream, lightly spoon or pipe about 1–2 tablespoons whipped cream onto each slice (0.5 cup total will serve 8 slices sparingly).

Top with fresh berries (divide 0.5 cup among slices) and drizzle melted chocolate or fruit sauce (about 2 tablespoons total) over slices as desired.

Serve slices at room temperature. Store any leftover cake, well covered, at room temperature for up to 2 days or refrigerated for up to 5 days.