Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and flour your baking pan or line a muffin tin with cupcake liners.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, cream butter and sugar together for 3–5 minutes until light and fluffy.
Step 3: Add Eggs & Vanilla
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Wet & Dry
- Add dry ingredients to the wet mixture in 3 parts, alternating with milk (start and end with flour).
- Mix until just combined — do not overmix.
Step 6: Bake
- Pour batter into your prepared pan or scoop into cupcake liners (about ¾ full).
- Bake for 25–30 minutes (cakes) or 18–20 minutes (cupcakes), or until a toothpick inserted comes out clean.
Step 7: Cool & Decorate
- Let cool completely on a wire rack.
- Top with vanilla buttercream, fresh fruit, glaze, or enjoy plain!
Serving Ideas:
- With a swirl of buttercream frosting and sprinkles
- As mini tea cakes with powdered sugar dusting
- Layered with jam and whipped cream for a fancy twist
Pro Tips:
- For extra moistness, substitute ¼ cup milk with sour cream or yogurt
- Use high-quality vanilla extract or vanilla bean for best flavor
- Store in an airtight container for up to 3 days or freeze unfrosted for later use