classic butter cake 

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, at room temperature
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk, at room temperature

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, using an electric mixer, beat the butter on medium speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy, about 3-5 minutes.
4. Add the Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   • With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
6. Bake the Cake:
   • Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake:
   • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Serve:
   • Frost with your favorite frosting or enjoy as is. Classic butter cake pairs well with buttercream, cream cheese frosting, or a simple dusting of powdered sugar.

Enjoy your delicious butter cake!