Description
This Moist & Soft Cake is a perfect balance of fluffy texture and rich flavor. Made with simple ingredients, this cake is great for any occasion—whether served plain, dusted with powdered sugar, or topped with frosting. It’s easy to make and stays soft for days!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
-
Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream Butter & Sugar:
- In a separate bowl, beat butter and sugar until light and fluffy.
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Add Eggs & Vanilla:
- Add eggs, one at a time, beating well after each addition.
- Mix in vanilla extract.
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Combine Wet & Dry Ingredients:
- Alternately add the dry ingredients and milk, starting and ending with the dry mixture.
- Mix until just combined—do not overmix.
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Bake the Cake:
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is, dust with powdered sugar, or frost as desired!
Notes
- Use room-temperature ingredients for a better texture.
- Add ½ cup of chocolate chips or nuts for variation.
- Store at room temperature for 3 days or refrigerate for longer shelf life.
- For a richer flavor, substitute ½ cup of milk with sour cream or yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg