1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for pan
3 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoons kosher salt
3 cups granulated sugar
4 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting the cake
Preheat the oven to 350°F. Prepare a traditional tube cake or Bundt cake pan by buttering the inside and lightly dusting with flour. Set aside.
Place a sifter into a large bowl. Then, sift together the flour, baking powder, and salt. Set aside.
In a stand mixer using the paddle attachment, or using a large bowl and hand mixer, cream the butter and granulated sugar on medium for about 2 minutes, until pale in appearance and fluffy in texture. Next, beat eggs in one at a time. Once the eggs are incorporated, begin to mix in the milk 1/2 cup at a time. Then, with the mixer speed on medium, sift in the dry ingredients 1 cup at a time. Using a rubber spatula, scrape down the sides, making sure no dry ingredients are left unmixed. Lastly, add in the vanilla and beat on medium-high for 2 minutes, until smooth. Scoop the batter into the prepared pan.
Bake the cake for 1 hour 15 minutes, until golden brown and a toothpick inserted into the middle comes out clean (some crumb is ok). Remove from the oven and carefully place atop a cooling rack. Allow to fully rest and cool for 45 minutes to 1 hour. Dust the top with confectioners’ sugar, slice, and enjoy!
Elise Smith is a baker, recipe developer, and food writer based in Columbia, Maryland. She’s passionate about crafting inspired food that fosters connection between people and encourages others to take a more sustainable approach in the kitchen.