BUTTER CAKE

Here’s a classic butter cake recipe that’s simple and delicious:

Ingredients:

• 1 cup (230g) unsalted butter at room temperature
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs at room temperature
• 1 tablespoon vanilla extract
• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk at room temperature

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Dry Ingredients and Milk:
   • Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix each addition just until incorporated. Do not overmix.
6. Bake the Cake:
   • Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
   • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Frost and Serve:
   • Once the cake is completely cool, you can frost it with your favorite frosting. Buttercream or cream cheese frosting pairs well with butter cake.

Tips:

• Make sure all your ingredients are at room temperature for the best results.
• Do not overmix the batter once you start adding the flour mixture, as this can make the cake dense.
• You can add a tablespoon of lemon zest to the batter for a lemon butter cake variation.

Enjoy your homemade butter cake!