Preheat your oven to 350°F (175°C) so it’s hot and ready when your batter is.

Grease and flour your cake pans (or line them with parchment paper) to prevent sticking. For extra flavor, you can even use a bit of the flavoring—like sprinkling some cinnamon or matcha powder—into the pans.

In a large mixing bowl, whisk together your flour, baking powder, and a pinch of salt. If you’re adding any spices (such as cinnamon or cardamom), now is the time to include them. This ensures the dry ingredients are evenly distributed throughout the batter.

In a separate bowl, cream together the butter and sugar until light and fluffy. This step is crucial for a soft, airy texture in your cake. You can use a hand mixer or stand mixer for ease, but if you’re feeling ambitious, a whisk and some elbow grease work just fine!

Tip: If you’re making a more indulgent cake, use brown sugar for a deeper, molasses-like flavor.

Add the eggs one at a time, beating well after each addition. This helps the batter emulsify, which contributes to a smooth and tender crumb.

Now, add your unique flavorings—whether it’s matcha powder, lavender, or citrus zest. Don’t be afraid to play around here! If you’re adding a liquid (like lemon juice or almond extract), now’s the time to incorporate it. The key is to balance the flavors without overwhelming the cake’s texture.

Gradually add your dry ingredients to the butter mixture, alternating with your milk (or dairy-free alternatives), beginning and ending with the dry ingredients. This keeps the batter from becoming too heavy. Mix just until combined—don’t overmix, or you risk a dense cake!

Pro Tip: If you’re making a nut-based or fruit-infused cake, fold in the pistachios, chopped berries, or any other mix-ins at this stage.

Pour the batter evenly into your prepared pans and smooth the top with a spatula.

Bake for 25–30 minutes, but keep an eye on your cake! Check for doneness by inserting a toothpick into the center—it should come out clean when the cake is ready. If needed, bake for a few more minutes and check again.

Tip: Don’t open the oven door too early—this can cause the cake to collapse. Wait until at least 20 minutes in!

Once your cakes are baked, let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

After the cakes have cooled, you can frost and decorate them! Try a fluffy whipped cream frosting, or get creative with a rich buttercream that complements your unique flavor. For extra flair, sprinkle some edible flowers or drizzle a citrus glaze over the top.