Here is a recipe for making a cake:
​Classic Vanilla Sponge Cake
​This is a foolproof, moist, and fluffy vanilla sponge cake perfect for any occasion. It can be eaten plain, dusted with powdered sugar, or frosted with your favorite buttercream.
​Ingredients
​For the Cake:
​All-purpose flour: 225g (2 cups), sifted
​Granulated sugar: 225g (1 cup)
​Unsalted butter: 225g (1 cup), softened at room temperature
​Eggs: 4 large, room temperature
​Baking powder: 2 teaspoons
​Whole milk: 3 tablespoons, room temperature
​Vanilla extract: 2 teaspoons
​Salt: ½ teaspoon
​For the Simple Vanilla Buttercream (Optional):
​Unsalted butter: 150g (¾ cup), softened
​Powdered sugar: 300g (2 ½ cups), sifted
​Vanilla extract: 1 teaspoon
​Heavy cream or milk: 2 tablespoons
​Equipment Needed
​Two 8-inch (20cm) round cake pans
​Parchment paper
​Electric hand mixer or stand mixer
​Large mixing bowl
​Spatula
​Wire cooling rack
​Directions
​Step 1: Prep the Oven and Pans
​Preheat your oven to 180°C (350°F).
​Grease the base and sides of your two 8-inch cake pans with a little extra butter or cooking spray.
​Line the bottom of each pan with a circle of parchment paper. This ensures the cakes release perfectly without sticking.
​Step 2: Cream the Butter and Sugar
​Place the softened unsalted butter and granulated sugar into a large mixing bowl.
​Using an electric mixer on medium-high speed, beat the mixture for about 4 to 5 minutes.
​Stop when the mixture becomes pale yellow, light, and fluffy in texture. Scrap down the sides of the bowl with a spatula halfway through.
​Step 3: Add the Eggs and Vanilla
​Beat in the eggs one at a time, mixing well after each addition. Adding them slowly prevents the batter from curdling.
​Pour in the 2 teaspoons of vanilla extract with the last egg and mix until fully incorporated.
​Note: If the mixture looks slightly split, add a tablespoon of your measured flour to bring it back together.
​Step 4: Combine Dry and Wet Ingredients
​In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
​Turn your mixer to its lowest speed. Add half of the flour mixture to the wet ingredients, mixing just until the flour disappears.
​Pour in the 3 tablespoons of milk to loosen the batter, followed by the remaining flour mixture.
​Mix for another 10 to 15 seconds until the batter is smooth and uniform. Do not overmix, or the cake will become dense and tough.
​Step 5: Bake the Layers
​Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with the back of a spoon or a spatula.
​Place the pans on the middle rack of the preheated oven.
​Bake for 25 to 30 minutes.
​Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean or with a few moist crumbs (and no wet batter), the cakes are done. The tops should also spring back gently when lightly pressed.
​Step 6: Cool the Cakes
​Remove the pans from the oven and let them sit on a wire rack for 10 minutes to cool slightly.
​Run a butter knife gently around the edges of the pans to loosen the cakes.
​Invert the cakes onto the wire rack, peel off the parchment paper, and turn them right-side up. Let them cool completely before adding any frosting.
​Step 7: Prepare the Buttercream (Optional)
​While the cakes are cooling, beat the 150g of softened butter in a clean bowl for 2 minutes until smooth.
​Gradually add the powdered sugar in three batches, mixing on low speed to avoid a sugar cloud.
​Add the vanilla extract and the heavy cream. Beat on high speed for 3 to 4 minutes until the frosting is light, airy, and spreadable.
​Step 8: Assemble and Serve
​Place the first cooled cake layer onto your serving plate.
​Spread a thick, even layer of buttercream over the top using a knife or spatula.
​Place the second cake layer gently on top of the frosting.
​Use the remaining buttercream to frost the top and sides of the entire cake. Slice and serve.
​Baker's Tips
​Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature before starting. Cold ingredients will not emulsify properly, affecting the rise of the cake.
​Measuring Flour: Fluff your flour with a spoon before scooping it into a measuring cup, then level it off. Packing flour tightly results in a dry cake.

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