Ingredients
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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4 large eggs, room temperature
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1 cup whole milk, room temperature
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1 tablespoon baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon salt
Optional Frosting (Choose your favorite):
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Classic chocolate buttercream
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Vanilla buttercream
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Cream cheese frosting
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Caramel frosting
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
In a large mixing bowl, beat the softened butter and sugar together for 3–4 minutes until light, pale, and fluffy.
This step builds the airy structure that keeps the cake soft.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract. The batter should look creamy and smooth.
In another bowl, whisk together the flour, baking powder, and salt.
This ensures even distribution and prevents dense spots in the cake.
Add the dry ingredients to the butter mixture in three parts, alternating with the milk.
Start and end with the flour mixture.
Mix gently until just combined—avoid overmixing to keep the cake tender.
Divide the batter evenly among the three prepared pans.
Bake the layers for 23–28 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Place the first layer on a serving plate, spread frosting over the top, and repeat with all layers.
Cover the outside with a generous coat of frosting for a picture-perfect finish.
Notes
For perfect yellow cake layers, always use room-temperature ingredients. This helps the batter emulsify properly, resulting in a smoother texture and even rise. Overbaking is the biggest cause of dry cake—remove the layers as soon as the centers are set and spring back lightly when touched.