Simple Vanilla Birthday Cake (9x13)

Instrucciones

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment if you like — I always tip the pan with a little extra butter around the edges so the cake releases cleanly.

2. 2

   Whisk together the dry ingredients in a large bowl: 2 1/2 cups flour, 2 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt. This keeps the baking powder evenly distributed.

3. 3

   In a separate bowl, cream the softened butter (1 cup) and sugar briefly until smooth — you don't need to go fluffy like a sponge cake, just well combined. Add the eggs one at a time, mixing after each until combined.

4. 4

   Stir in 2 tsp vanilla. If using the oil and sour cream, add them now and mix gently.

5. 5

   Alternate adding the dry mixture and the milk (1 cup) to the butter-egg mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined — don't overwork it, dear.

6. 6

   Scrape the batter into the prepared 9x13 pan and smooth the top with a spatula. Tap the pan once on the counter to settle the batter and pop any large air bubbles.

7. 7

   Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Ovens vary, so start checking at 22 minutes.

8. 8

   Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and turn out onto the rack (or frost in the pan once completely cool). Cooling fully before frosting prevents melted frosting, trust me on this.

9. 9

   Frost with your favorite buttercream (recipe below) or store-bought frosting. Decorate with sprinkles, fresh berries, or piped rosettes for a cheerful birthday finish.