Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour an 8-inch round pan.

   • 💡Use parchment paper for easy removal
   • 💡For different pan sizes, adjust baking time
2. 2

   Cream butter and sugar until light and fluffy (4-5 minutes).

   • 💡This step is crucial for texture
   • 💡Mixture should be pale and increased in volume
3. 3

   Add eggs one at a time, beating well after each. Mix in vanilla.

   • 💡Room temp eggs incorporate better
   • 💡Scrape bowl between additions
4. 4

   Combine flour, baking powder, and salt. Add to butter mixture alternating with milk.

   • 💡Start and end with flour
   • 💡Mix just until combined
5. 5

   Pour into prepared pan. Bake 28-32 minutes until toothpick comes out clean.

   • 💡Don't open oven door first 25 min
   • 💡Cake should spring back when touched
6. 6

   Cool in pan 10 minutes, then turn out onto wire rack.

   • 💡Run knife around edges first
   • 💡Cool completely before frosting