Classic Round Vanilla Cake

1.Preheat your oven to 180°C (350°F). Grease and flour a 24cm round cake tin, ensuring it is evenly coated to prevent sticking.

2.In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

3.Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

4.In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.

5.Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

6.Stir in the vanilla extract and vegetable oil (if using) until fully incorporated. The batter should be smooth and slightly thick.

7.Pour the batter into the prepared cake tin, smoothing the top with a spatula. Tap the tin gently on the counter to remove any air bubbles.

8.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden on top. The edges should begin to pull away from the sides of the tin.

9.Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely before frosting or serving.