A delightful and fluffy vanilla cake perfect for any celebration.
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove after baking.
In a mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Creaming incorporates air into the mixture, which helps the cake rise.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated, preventing curdling.
In another bowl, whisk together the cake flour, baking powder, and salt.
Whisking the dry ingredients helps distribute the baking powder evenly.
Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Alternating prevents overmixing and ensures a smooth batter.
Stir in the vanilla extract.
Vanilla enhances the flavor of the cake, so use a good quality extract.
Divide the batter evenly between the prepared pans and smooth the tops.
Smoothing the tops ensures even baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the minimum baking time to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the cakes from becoming soggy.
Frost and decorate the cakes as desired before serving.
Use a crumb coat to seal in crumbs before applying the final layer of frosting.
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