👩🍳 How to Make Nana’s Favorite Cake
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment rounds.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter until creamy. Add sugar and beat until light and fluffy (about 3–4 minutes).
3. Add the Eggs and Vanilla
Beat in eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla.
4. Mix Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix just until combined—don’t overmix.
5. Bake the Layers
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the Frosting
Beat butter until creamy. Add powdered sugar one cup at a time, mixing on low. Add vanilla and a pinch of salt. Slowly add cream until the frosting is fluffy and spreadable.
7. Assemble Your Masterpiece
Layer the cakes with generous slathers of frosting in between. Finish with a smooth layer all around and top with coconut or shaved white chocolate if desired.
💭 A Sweet Slice of Nostalgia
Every bite of this cake brings back the joy of family, the warmth of a grandmother’s hug, and the simple pleasures of home baking. It’s not just a dessert—it’s a legacy.
Whether you’re baking it for a special occasion or just because you miss someone dear, I hope this cake becomes as treasured in your kitchen as it was in mine.
