Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1 teaspoon
- Unsalted butter, softened: 1 cup
- Eggs: 4 large
- Milk: 1 cup
- Vanilla extract: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing well after each addition. Gradually add the milk and vanilla extract, mixing until just combined. Do not overmix.
- Step 4: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- Store leftover cake in the refrigerator, well-covered, to maintain the Chantilly cream's texture and prevent the cake from drying out.
- This cake is best served chilled, which beautifully complements the fresh berries and light Chantilly cream.
- If you must reheat a slice, do so gently in the microwave for just a few seconds to avoid melting the cream.
- Chef's Tip: Ensure your butter is truly softened for a tender crumb; cold butter can lead to a denser cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American