Vanilla Sponge Cake Recipe

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with the paddle attachment.
4. Incorporate Eggs: Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
5. Add Vanilla Extract: Mix in the vanilla extract until well combined.
6. Alternate Dry Ingredients and Milk: Gradually add the sifted dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Divide Batter: Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula.
8. Bake: Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
10. Frost or Decorate: Once the cakes have cooled completely, you can frost them with your favorite frosting, such as vanilla buttercream, or decorate them as desired.
11. Serve: Slice and serve the vanilla sponge cake as desired. Enjoy!

Note: You can store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.