Step 1

Read and follow the recipe – Don't sabotage your time, effort, and money! This might sound obvious, right? But following the recipe is the most important cake baking tip you'll ever hear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't take the time to read the recipe carefully or substitute ingredients in recipes based on what I have. I do not recommend doing this unless the recipe suggests alternatives.

Step 2

Bring all your refrigerated ingredients to room temperature. This will ensure that the batter mixes correctly, and you'll get a better rise and texture in your final baked good.

Step 3

I like to pre-measure all my ingredients before I get started. This way, I have them ready to go, and I don't forget anything. To measure, I highly recommend using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and more precise, which is key for baking. You can get a great scale online or in any local kitchen equipment store.

Step 4

Preheat oven to 350º F (180º C). Line 3 8-in (20 cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.

Step 5

Sift the flour and baking powder into a large bowl.  Add salt and mix to combine.

Step 6

Combine milk and vinegar in a small bowl. Set aside.

Step 7

Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add vanilla; continue beating to combine, about 1 minute.

Step 8

Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.

Step 9

Evenly divide the batter between prepared pan (2 1/2 cups of batter in each pan approximately).

Step 10

Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes before removing them from the pans. Allow the cakes to cool completely, right-side up, on a wire rack before removing the parchment paper.

Step 11

Decorate as your heart desires! I decorated my cake with Vanilla Buttercream and sprinkles! Check out my post about How To Stack A Layer Cake For Beginners.