Classic Cake
A light and fluffy cake that is easy to make, perfect for any occasion, and can be enjoyed plain, with frosting, or topped with fresh fruits.
Ingredients
Main ingredients
- 2 cups all-purpose flour Sifted, for best results
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened Should be at room temperature
- 4 large eggs At room temperature
- 1 cup milk At room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared baking pan.
Baking
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
This cake can be served with fresh whipped cream, seasonal fruits, ice cream, or a drizzle of chocolate or caramel sauce. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months. Avoid overmixing the batter to prevent a dense cake, and ensure ingredients are at room temperature for the best results.