Fluffy Vanilla Cake Recipe

Ingredients:

For the Cake (2 layers, 8 or 9-inch pans):

• 2 ½ cups (315g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 1 cup (240ml) whole milk (room temp)

Optional: For Frosting (Simple Buttercream):

• 1 cup (227g) unsalted butter, softened

• 3 ½ cups (440g) powdered sugar

• 2–3 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line them with parchment.

2. Dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (about 3-4 minutes).

4. Add eggs & vanilla: Beat in the eggs one at a time, then mix in the vanilla.

5. Alternate dry & milk: Add the flour mixture in 3 parts, alternating with milk in 2 parts (beginning and ending with flour). Mix until just combined — don’t overmix!

6. Bake: Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

7. Cool: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Buttercream Frosting:

1. Beat softened butter until creamy.

2. Gradually add powdered sugar.

3. Mix in vanilla and 2 tbsp milk/cream (add more to reach desired consistency).

4. Beat on high for 3–4 minutes until fluffy.

Would you like a chocolate version or something fancier like red velvet or lemon drizzle? 🍋🍫