Classic Butter Cake
Classic Butter Cake relies on a generous amount of butter and a straightforward creaming method to produce a fine, tender crumb with a clean vanilla flavor. It bakes in about 45 minutes and needs no elaborate decoration to taste great, though it pairs well with whipped cream or fresh berries when you want something a little more dressed up.
Equipment
- 9-inch round cake pan
- Electric Mixer
- Mixing Bowl
- Rubber spatula
- Oven
Ingredients
- 1 cup unsalted butter, softened preferably organic
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk full-fat preferred
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the base with parchment paper for easy release.
- In a mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract.
- In a separate bowl, combine the sifted all-purpose flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Tip 1: For a citrusy twist, add the zest of 1 lemon to the batter.
- Tip 2: Substitute half the all-purpose flour with almond flour for a nutty flavor.
Nutrition
Calories: 442kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 109mgSodium: 226mgPotassium: 82mgFiber: 1gSugar: 26gVitamin A: 801IUCalcium: 67mgIron: 2mg
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