Butter Cake Recipe

First off, let me just say a massive thank you to all of you who have been following, sharing, and baking along with me. Your enthusiasm and support are what keep these recipes coming! Today, I’m excited to share a recipe that’s close to my heart—the classic Butter Cake. It’s simple, scrumptious, and a beloved favorite in my family. I promised you versatile, and here’s proof! Whether it’s a cozy evening treat or a festive celebration, this butter cake fits the bill perfectly.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract

this Recipe

How to Make Butter Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. Trust me, this little prep step helps your cake come out perfectly!

Step 2: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. This is where the magic starts—the smell is heavenly!

Step 3: Add Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures your cake rises just right.

Step 5: Combine Mixtures

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Add the vanilla extract and mix until everything is just combined.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The anticipation is part of the fun!

Helpful Tips

• Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the best results.
• Don’t Overmix: Mix the batter until just combined to keep the cake light and fluffy.

Substitutions/Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Vegan Options: Use plant-based butter and an egg substitute.

Frequently Asked Questions

Can I use margarine instead of butter?

Absolutely! For a slightly different flavor, you can use margarine, though I recommend sticking with butter for the best taste.

How can I make this cake more moist?

Try adding a tablespoon of yogurt or sour cream to the batter to enhance the moisture.

Storage Instructions

Wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months.

More Relevant Recipes

If you loved this butter cake, you might also enjoy:

• Honey Bun Brownies Recipe
• Chocolate Mousse Brownies

Once again, thank you for joining me in this buttery adventure. The smell when this cake is in the oven is incredible, and I’m sure you’ll love the results. Happy baking, and stay tuned for more delicious treats!

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