Yellow Cake

Prep time: 15 minutes | Bake time: 30–35 minutes | Yields: One 8×8-inch cake

Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 1/2 tsp pure vanilla extract

• 1/2 cup whole milk, room temperature

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch square metal baking pan with butter or non-stick cooking spray. For extra insurance against sticking, you can line the bottom with a square of parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl using a hand mixer (or a stand mixer fitted with a paddle attachment), beat the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color (about 3–4 minutes).

4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula as needed. Beat in the vanilla extract.

5. Combine Wet and Dry: With the mixer on low speed, add a third of the dry flour mixture, followed by half of the milk. Mix just until incorporated. Add another third of the flour, the remaining milk, and finally the last of the flour. Do not overmix; stop as soon as no dry streaks remain.

6. Bake: Pour the batter into your prepared 8×8-inch pan and smooth the top with a spatula. Bake on the middle rack for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown (it may develop a slight crack in the center, just like the image!).

7. Cool: Allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing or frosting.