Ingredients
Scale
For a classic Baby Shower Cake, you’ll need:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- Food coloring (optional, for themed designs)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before decorating.
Notes
- For a gender-reveal cake, add a few drops of pink or blue food coloring to the batter or filling.
- To make a dairy-free version, substitute butter with margarine and milk with almond or oat milk.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg