Preheat oven: Set to 350°F (175°C) and grease or line an 8- or 9-inch cake pan with parchment paper.
Whip eggs and sugar:
In a large bowl, beat the eggs and sugar on high speed for 5–7 minutes, until pale, thick, and fluffy.
This whipping step is key for a light, airy cake — don’t skip it!
Combine dry ingredients:
Sift together flour, baking powder, and salt in a separate bowl.
Fold in dry ingredients:
Gently fold the flour mixture into the whipped eggs using a spatula.
Use light folding motions to avoid deflating the batter.
Add milk, butter, and vanilla:
Slowly fold in milk, melted butter, and vanilla until just combined.
Be careful not to overmix.
Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve:
Let the cake cool for 10–15 minutes in the pan, then transfer to a wire rack.
Frost as desired, dust with powdered sugar, or enjoy plain — it’s light and fluffy on its own!
đź’ˇ Tips
For extra flavor, add citrus zest, almond extract, or a teaspoon of instant coffee for a subtle mocha note.
For a layer cake, double the recipe and bake in two 8-inch pans.
Can be paired with fresh fruit, whipped cream, or a light glaze for an elegant finish.
If you want, I can make a quick 10-minute whipped cake version that’s ready to bake almost instantly — perfect for last-minute dessert cravings. Do you want me to do that?
