Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Substitution Suggestions: If you’re out of whole milk, feel free to use almond milk or oat milk for a dairy-free version. You can also swap the vanilla extract for almond extract for a slightly different flavor profile.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step reminds me of helping my abuela with her baking; she always emphasized the importance of a well-creamed base for moist cakes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The aroma will transport you to a place of comfort and anticipation, just like waiting for treats in my grandmother’s bustling kitchen.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International