A delightful cake recipe that brings back sweet memories from childhood, perfect for any occasion.

Scale

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. If making the chocolate version, sift in the cocoa powder as well. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
If adding nuts or coconut, gently fold them into the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops and tap the pans lightly on the counter to release air bubbles.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil if the tops brown too quickly.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
Once cooled, frost with your favorite frosting or dust with powdered sugar. Enjoy!

Keywords: Grandma’s Childhood Cake, nostalgic cake, dessert recipe