Classic Butter Cake

Ingredients

• 1 cup Unsalted butter, softened (Approximately 226g or 2 sticks)
• 2 cups Granulated sugar (Approximately 400g)
• 4 units Large eggs, room temperature
• 3 cups All-purpose flour (Approximately 360g)
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Whole milk, room temperature (Approximately 240ml)
• 2 teaspoons Vanilla extract

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or one 9x13 inch rectangular pan. Alternatively, line with parchment paper and grease.
2. 2In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
3. 3In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4. 4Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl.
5. 5With the mixer on low speed, gradually add the dry ingredients mixture to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Stir in the vanilla extract.
6. 6Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If using a 9x13 inch pan, baking time may be slightly longer, around 35-40 minutes.
7. 7Let the cakes cool in the pans on a wire rack for 10 minutes before inverting them onto the wire rack to cool completely. Cool for at least 30 minutes before frosting or serving.