A vanilla and butter cake made with the creaming method for an even, tender crumb. It comes out moist, sturdy in the good way, and cleanly scented with vanilla. A classic that works on its own or as a reliable base for fillings.
Preheat the oven to 170°C. Grease and line the base of a round pan; the butter should be soft, not melted, so it can trap air during creaming.
Sift the flour, baking powder, and salt. Keep them ready on the side so they mix in evenly without forcing you to overwork the batter.
Beat the butter with the sugar for 4 to 5 minutes, until the mixture is pale, creamy, and lighter
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Add the eggs one at a time, beating for 30 seconds after each addition. Mix in the vanilla at the end; the mixture may look slightly split, but it should still be creamy.
Add the dry ingredients in three additions, alternating with the milk in two additions. Mix on low only until the batter is smooth and satin-like; if you keep beating, the crumb gets stubborn.
Transfer the batter to the pan, level the top, and bake for 38 to 42 minutes, until the center is springy, gently golden, and a toothpick comes out with moist crumbs, not raw batter.
Let the cake rest for 10 minutes in the pan, unmold it, and cool on a rack for at least 20 minutes before slicing. The crumb needs to settle so it stays tender and clean.
