Classic Homemade Vanilla Cake (Made with Eggs)

Procedure

1. Preheat the oven to 180°C (350°F). Grease and line an 8-inch round cake tin.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
7. Pour the batter into the prepared cake tin and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Dust with powdered sugar or frost with your favorite buttercream before serving.
11. Baking Tips Use room-temperature eggs for a lighter, fluffier cake. Do not overmix the batter after adding the flour. For a richer flavor, replace half the milk with fresh cream. Add chocolate chips, berries, or chopped nuts for delicious variations. This recipe makes 8–10 slices of soft, moist vanilla sponge cake that's perfect for birthdays, tea time, or as a base for layered celebration cakes.