BUTTER CAKE

Here’s a classic butter cake recipe that yields a rich and moist cake, perfect for any occasion.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract

For the Frosting (Optional):

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup whole milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

For the Cake:

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, using an electric mixer, beat the butter on medium speed until creamy and smooth. Gradually add the sugar and beat until light and fluffy, about 5 minutes.
4. Add the Eggs:
   • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Combine Wet and Dry Ingredients:
   • With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined. Stir in the vanilla extract.
6. Bake the Cake:
   • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If using a 9×13 inch pan, bake for 35-40 minutes.
7. Cool the Cake:
   • Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

For the Frosting (Optional):

1. Cream the Butter:
   • In a large bowl, beat the butter on medium speed until creamy and smooth.
2. Add Powdered Sugar:
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Milk and Vanilla:
   • Add the milk, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy, about 3-4 minutes.
4. Frost the Cake:
   • Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake. If using a 9×13 inch pan, simply frost the top of the cake.

Tips:

• Make sure all your ingredients are at room temperature for best results.
• If you prefer, you can substitute the whole milk with buttermilk for a slightly tangier flavor.
• To add some extra flavor, you can mix in some lemon zest or almond extract to the batter.

Enjoy your delicious butter cake!