Description
This classic Butter Cake recipe offers a rich and moist texture with a delicate vanilla flavor. Made with simple pantry ingredients like butter, sugar, eggs, and flour, it is baked to golden perfection, making it an ideal dessert for any occasion or a delightful snack alongside tea or coffee.
Ingredients
Scale
Butter Cake Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly with butter or non-stick spray to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer or whisk until the mixture is light, fluffy, and pale in color, ensuring a well-aerated base for the cake.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate them and create a smooth batter.
- Add Vanilla Extract: Stir in the vanilla extract evenly to infuse the batter with a rich aroma and flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps and ensure even distribution within the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating them with the whole milk, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing and toughening the cake.
- Check Batter Consistency: Stop mixing once the batter is smooth and homogenous, ensuring perfect texture for baking.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely, preventing sogginess.
- Serve: Once cooled, cut the butter cake into squares or slices and enjoy as a delightful homemade treat.
Notes
- Ensure the butter is at room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use fresh eggs for best texture and flavor.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Optional: Dust with powdered sugar or frost with your favorite icing for added sweetness.
