Description
A timeless classic that brings comfort in every bite. This moist, tender cake with its rich buttery flavor is perfect on its own or topped with fruits, cream, or frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup whole milk
- 1/2 cup unsalted butter
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer on high until pale and fluffy (about 3-4 minutes).
- Gradually add the dry ingredients to the egg mixture, stirring gently until just combined. Avoid overmixing to keep the batter light.
- In a small saucepan, heat the milk and butter over medium heat until the butter is fully melted. Do not boil. Remove from heat and stir in the vanilla extract.
- Slowly pour the hot milk mixture into the batter, mixing gently until the batter is smooth and well combined.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain, or top with whipped cream, fresh fruit, or your favorite frosting for extra indulgence.
Notes
- Don’t Skip Heating the Milk: Warming the milk is crucial for the cake’s unique texture. It helps create a smooth batter and ensures a tender, moist crumb.
- Avoid Overmixing: Once the dry ingredients are combined with the wet, mix gently to avoid over-developing the gluten, which can make the cake dense.
- Room Temperature Eggs: Using room temperature eggs ensures they whip up properly, helping the cake achieve its airy and light texture.
- Prep Time: 15 min
- Cook Time: 25 min