Description
Mom’s Best Cake is a classic, moist vanilla butter cake perfect for any occasion. This easy-to-make recipe combines simple ingredients to create a fluffy, rich dessert that’s delicious on its own or topped with optional creamy buttercream frosting. With a tender crumb and balanced sweetness, it serves as a versatile base suitable for adding your favorite flavors or mix-ins.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Optional Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9×13-inch baking pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to ensure full incorporation. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and milk alternately into the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid over-mixing which can toughen the cake.
- Pour Batter and Bake: Pour the batter evenly into your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually mix in the powdered sugar. Add vanilla extract, salt, and enough milk to reach a spreadable consistency.
- Frost and Serve: Once the cake is completely cooled, spread the buttercream evenly over the cake. Slice and serve.
Notes
- This cake can be customized with additions like fruit, chocolate chips, or flavor extracts such as almond or lemon for variety.
- The cake keeps well at room temperature for up to 2 days or refrigerated for up to 5 days, preferably stored in an airtight container.
- For best texture, avoid over-mixing the batter to keep the cake soft and tender.
