Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch pan.
- In a medium bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour and baking powder. Gradually add this to the creamed mixture, alternating with the milk, until well incorporated.
- Pour the luscious batter into the prepared pan, spreading it evenly.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
This cake is incredibly versatile. Serve it warm, dusted with powdered sugar, or top it with your favorite frosting for an added touch of sweetness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream and a handful of fresh fruit for a delightful dessert experience. It’s the perfect excuse to gather around the table and share good food.
Storage and reheating tips
Leftovers? No problem! Store any uneaten cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it. Cut the cake into slices, wrap them tightly in plastic wrap, and then store in a freezer-safe container for up to three months. When you’re ready to enjoy it again, simply thaw at room temperature or warm it briefly in the microwave.
Helpful cooking tips
- Make sure your ingredients are at room temperature for better mixability and texture.
- If you want a richer flavor, you can brown the butter before creaming it with sugar, which adds a beautiful nutty taste.
- To ensure even baking, rotate the cake halfway through the baking time.
Creative twists
Feel free to customize this recipe with various flavor combinations. Replace the vanilla extract with almond or lemon extract for a unique profile. Stir in chocolate chips, nuts, or dried fruits to add texture. You can also experiment with toppings, like a fruity glaze or a sprinkle of cinnamon sugar.
Common questions
What is the prep time for this recipe?
Preparation takes about 15 minutes, followed by a baking time of 30 to 40 minutes.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser cake. Adjust the milk slightly if you notice the batter is too thick.
How do I know when the cake is done?
Test the cake by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready!
This article should provide a warm invitation to readers looking to create something special in their kitchen. Happy baking!
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I lost my mother’s recipe years ago and had been searching for a good replacement without any luck. Until now! This might be even creamier than my mom’s. Already added it to my recipe box for safe keeping.
Oh my gosh…this recipe is amazing! If you don’t want to spend time making it the traditional way, then this recipe is for you!
I’ve made this dozens of times and the family cannot get enough! The sauce is just incredible, I sometimes double it! Otherwise I go by the recipe and I just couldn’t recommend it more! Truly easy enough!
My Polish aunt taught me this and it’s been a household favorite since!
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