This cake is so good, you’ll find yourself baking it on repeat. With its perfect balance of sweetness, moist crumb, and melt-in-your-mouth texture, it’s the kind of dessert that everyone will rave about. Whether you’re serving it for a special occasion or simply craving something sweet, this cake is bound to become your new favorite. And the best part? It’s easy to make with simple ingredients you probably already have in your pantry. Let’s dive into this must-bake recipe!
Why You’ll Love This Recipe
Moist and Flavorful: Every bite is soft, rich, and utterly satisfying.
Simple Ingredients: Made with pantry staples, no fancy equipment needed.
Versatile: Customize it with your favorite flavors, frostings, or toppings.
Crowd-Pleasing: Perfect for potlucks, birthdays, or just because.
Ingredients You’ll Need
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened (or melted for easier mixing)
2 large eggs
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup buttermilk (or substitute: ¾ cup milk + 1 tsp lemon juice or vinegar, let sit for 5 minutes)
For the Frosting (Optional):
Cream cheese frosting, chocolate ganache, or buttercream (store-bought or homemade)
Fresh fruit, sprinkles, or chopped nuts for garnish
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square pan or a 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes with a hand mixer or stand mixer).
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract for extra flavor.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients (dry-wet-dry-wet-dry).
Mix until just combined—do not overmix, as this can make the cake dense
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