8-Inch Cake

A reliable, tender 8-inch cake recipe with a soft crumb, simple ingredients, and easy baking instructions for birthdays, layer cakes, or everyday desserts.

This classic 8-inch cake is soft, moist, and versatile enough for celebrations, afternoon tea, or a simple homemade dessert. It bakes evenly in a standard 8-inch round pan and can be served plain, filled with frosting, or topped with fresh fruit and cream. The recipe uses pantry-friendly ingredients and straightforward steps, making it an excellent go-to cake for bakers of any level.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 F and grease an 8-inch round cake pan. Line the bottom with parchment paper for easier release.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.