Ingredients
Scale
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
2 Large eggs, room temperature
½ cup Whole milk, room temperature
2 teaspoons Vanilla extract
1 cup Unsalted butter, softened (for buttercream)
3–4 cups Powdered sugar
2–4 tablespoons Heavy cream or milk
1 teaspoon Vanilla extract (for buttercream)
Pinch of salt (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 4-inch round cake pans
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy
- Beat in the eggs one at a time, then stir in the vanilla extract
- Gradually add the dry ingredients alternating with the milk, mixing until just combined
- Divide the batter between the prepared pans and bake for 20-25 minutes
- Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely
- Prepare the buttercream by beating softened butter until creamy, then gradually adding powdered sugar and milk until desired consistency is reached
- Once cooled, frost the cake layers and assemble them, decorating as desired
Notes
For dietary needs, substitutions can be made to suit gluten-free, dairy-free, or egg-free diets.
Add flavors like lemon zest, almond extract, or chocolate chips to customize your cake.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bento cake
- Calories: 500 kcal
- Sugar: 45 g
- Sodium: 225 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg