This classic cake uses the creaming method and produces two layers suitable for buttercream, ganache or a thin preserve filling.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 280 g all-purpose flour, about 2 1/4 cups
- 10 g baking powder, about 2 1/2 teaspoons
- 1/2 teaspoon fine salt
- 170 g unsalted butter, softened
- 250 g granulated sugar, about 1 1/4 cups
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 180 mL milk, about 3/4 cup, at room temperature
Method
- Heat the oven to 175°C / 350°F. Grease the pans and line the bases with parchment.
- Whisk flour, baking powder and salt together.
- Beat butter and sugar until lighter and fluffy, scraping the bowl several times.
- Add eggs one at a time, beating until incorporated, then mix in vanilla.
- Add the dry ingredients in three additions, alternating with milk in two additions. Mix only until smooth.
- Divide evenly between pans and level the batter.
- Bake for 25 to 32 minutes, until the tops spring back lightly and a tester shows only a few crumbs.
- Cool in the pans for 10 minutes, then turn onto racks and cool completely before filling.
Useful notes
- Weighing the filled pans helps produce even layers.
- Room-temperature ingredients support a stable emulsion.
- Use a crumb coat before the final frosting for a cleaner finish.
Storage
Store according to the filling and frosting. Plain cake can be wrapped tightly; dairy-rich or perishable fillings require refrigeration.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.