Moist Homemade Cake Recipe
This Moist Homemade Cake Recipe delivers tender, buttery layers with simple pantry staples and time-tested technique. Whether you’re baking for birthdays, Sunday dinners, or a quiet afternoon, it’s the kind of cake that turns ordinary moments into sweet memories.
Equipment
- Two 9-inch Round Cake Pans
- Mixing Bowls
- Electric Mixer
- Spatula
- Wire Rack
Ingredients
Base Ingredients
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 cup whole milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently until just combined.
- Stir in vanilla extract, then divide the batter evenly between prepared pans. Smooth tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and place on wire racks. Cool completely before frosting or serving.
Notes
Try it with vanilla buttercream, whipped cream, or a dusting of powdered sugar. For a chocolate version, replace 1/2 cup flour with cocoa powder. Store wrapped at room temp for up to 3 days or freeze unfrosted layers for later use.