Moist and buttery Classic Vanilla Cake with a soft crumb and rich vanilla flavor. Perfect for birthdays, celebrations, or everyday joy baking.

Scale

2½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1½ cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup whole milk

1 tablespoon vanilla extract

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1. Preheat oven to 350°F (175 °C). Grease and line two 9″ round cake pans.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Cream butter and sugar in a separate bowl until light and fluffy (2–3 minutes).

4. Add eggs one at a time, beating well after each. Stir in vanilla.

5. Add flour mixture and milk in alternating batches, beginning and ending with dry ingredients.

6. Divide batter evenly between pans and smooth the tops.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Use room temperature ingredients for best texture.

Don’t overmix the batter once the dry ingredients are in.

Freeze cake layers (unfrosted) for up to 2 months.

Pairs beautifully with buttercream, whipped cream, or fresh berries.