This is my favourite basic white cake recipe. It is quick and easy to do – light, fluffy, and tastes great. In the spring it is the perfect way to make strawberry shortcake for any occasion.
1 cup white sugar
1⁄2 cup butter (soft)
2 teaspoons vanilla extract
1 1⁄2 cups all-purpose flour
1 3⁄4 teaspoons baking powder
1⁄2 cup milk
Preheat oven to 350 degrees F
Grease and flour a 9×9 inch pan or line a muffin pan with paper liners. If you want to make a 9 x 13 cake, or a layer cake, double this recipe.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture alternately with the milk until batter is smooth.
Scoop batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch, and a toothpick or tester comes out clean.