Yellow Cake

🧂 Ingredients

• 1 ¾ cups granulated sugar
• ⅔ cup unsalted butter

  at room temperature
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cup milk

Instructions

• 1 Start by preheating your oven to 350°F (175°C).
• 2 Depending on your preference, either grease and flour a 13×9-inch baking pan or
  three 8-inch round cake pans. This prevents the cake from sticking to the pans
  after baking.
• 3 In a medium-sized mixing bowl, sift together the all-purpose flour, baking
  powder, and salt. This ensures a lump-free mixture and incorporates air for a
  lighter cake.
• 4 In a large mixing bowl, cream together the room temperature butter and
  granulated sugar. Beat the mixture until it’s light and fluffy, which typically
  takes around 3-5 minutes.
• 5 Crack the eggs into the creamed mixture one at a time, mixing well after each
  addition. After the eggs are incorporated, stir in the vanilla extract until
  it’s well combined.
• 6 Begin by adding about one-third of the sifted dry ingredients to the butter
  mixture and blend until just combined. Follow this with roughly one-third of the
  milk. Continue this process, alternating between the dry ingredients and milk,
  and end with the dry ingredients. Ensure you mix well after each addition but be
  cautious not to overmix.
• 7 Pour the prepared cake batter into your chosen pan(s), spreading it out evenly
  using a spatula.
• 8 If using a 13×9-inch pan, bake for about 40-45 minutes. If you’ve opted for the
  8-inch round cake pans, they should be baked for approximately 30-35 minutes.
  The cake is done when a toothpick or cake tester inserted into the center comes
  out clean or with a few crumbs (not wet batter).
• 9 Once baked, remove the cake(s) from the oven and let them cool in the pan for
  about 10 minutes. Afterward, transfer the cakes to a cooling rack to cool
  completely.

Nutrition Info