This classic butter cake is the epitome of timeless elegance, bringing together simple ingredients to create a dessert that’s rich in flavor and texture. The creaming of butter and sugar forms the foundation of its airy, yet moist crumb, while the alternating addition of flour and milk ensures a perfectly balanced batter. Each bite delivers a buttery richness, complemented by the subtle hint of vanilla, making it a versatile base for a variety of frostings and fillings. Whether served as a layer cake, sheet cake, or simply dusted with powdered sugar, this butter cake is sure to become a cherished staple in your baking repertoire.
Classic Butter Cake Recipe
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
Instructions:
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy and smooth. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 3-5 minutes.
- 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. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined. Be careful not to overmix. Stir in the vanilla extract.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a 9×13-inch pan, bake for 35-40 minutes.
- Cool: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
