Description
A delicious homemade cake recipe perfect for special occasions that can also be made into cupcakes.
Ingredients
Scale
- 2 cups (250g) cake flour, sifted (substitute: all-purpose flour + 2 tbsp cornstarch)
- 1½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- 4 large eggs, room temperature
- ¾ cup (180ml) whole milk, room temperature
- 2 tsp pure vanilla extract (or 1 vanilla bean, seeds scraped)
- ¼ tsp almond extract (optional, enhances vanilla flavor)
- 2 tbsp vegetable oil (for extra moisture)
Instructions
- Prepare Your Workspace and Ingredients
- Sift the Dry Ingredients
- Cream Butter and Sugar
- Add Eggs and Flavorings
- Alternate Dry Ingredients and Milk
- Bake to Perfection
- Cool Properly
Notes
- Make Ahead: You can bake the layers up to 3 days in advance, wrap them well, and store them in the refrigerator. Alternatively, freeze them for up to 3 months. Thaw overnight in the refrigerator before decorating.
- Troubleshooting: If your cake sinks in the middle, it may be due to underbaking, opening the oven door too early, or using too much leavening agent. Ensure your oven is properly calibrated and resist checking your cake until at least 25 minutes have passed.
- Cupcake Variation: This recipe yields approximately 24 cupcakes. Bake at the same temperature for 18-20 minutes or until a toothpick comes out clean.
- Doneness Test: Insert a toothpick into the center – it should come out clean or with a few moist crumbs. The cake should spring back when lightly pressed in the center, and the edges will begin to pull away from the sides of the pan.
- Equipment Note: While a stand mixer is ideal, a hand mixer works well, or you can mix by hand with a whisk – just ensure you cream the butter and sugar thoroughly until light and fluffy.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cake recipe, homemade cake, layer cake, make ahead cake, cupcakes
