Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until well combined.
- In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If you want colored cake or cookies, add a few drops of food coloring to the batter and mix.
- Pour the batter into the prepared cake pans or use cookie sheets for cookies.
Baking
- Bake for 25-30 minutes for cakes or 10-12 minutes for cookies, or until a toothpick comes out clean.
- Allow the cakes and cookies to cool completely before decorating.
Serving
- Once your cakes and cookies are cool, slice the cakes into squares or wedges and place them on a decorative platter. Arrange the cookies in piles or in cute bags for guests.
Notes
Store any leftover cakes and cookies in an airtight container. Keep them in a cool, dry place. They should last for about 3-5 days on the counter and up to a week in the fridge. Don’t overmix the batter for fluffier texture. Experiment with flavors by adding extracts like almond or lemon.
