Butter Cake (easy recipe)
Look no further if you want to bake a basic vanilla cake from scratch that is moist, fluffy, and easy to make. I have been making it for years and is good to eat plain or to fill and frost. A simple recipe that freezes very well.
Servings 8 servings
Ingredients
- ¾ cup unsalted butter at room temperature
- 1 ¼ cups sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup whole milk at room temperature
Instructions
- Turn the oven to 350°F (180°C).
- Butter and flour (or use baking spray) a 9-inch (24cm) round cake pan with a removable bottom, and put it in the fridge while making the batter.
- In a large bowl beat ¾ cup unsalted butter for 20-30 seconds, until creamy.
- Always beating, add 1 ¼ cups sugar gradually and beat for 3-4 more minutes, until light and creamy. This is important for a fluffy cake.
- Add 3 eggs, one at a time, beating well each time. Add 2 teaspoons vanilla extract and mix everything well.
- Sift the dry ingredients (2 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt) and add them to the previous mixture in 3 parts, alternating with ¾ cup whole milk in 2 parts. This means you start and end with flour.
- Mix everything very well (I use a spatula) and if you use the electric beaters do so at low speed; you do not want to beat much at this point as that will toughen the cake after it’s baked.
- Pour the mixture into the prepared cold pan (which was in the fridge) and bake for about 40 minutes, or until a tester comes out dry.
- Let cool on a metal rack until lukewarm enough to remove.
- Let cool completely.
- It keeps for a few days in the fridge and can be frozen for 1 month, well wrapped in both cases.
- If you want to fill it I recommend doing it the next day. Also, a cold cake that has been in the refrigerator is easier to fill and frost.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Vanilla: I like to use 2 or 3 teaspoons, depending on the type of extract I'm using. Since this is a vanilla cake, make sure the flavor shines.
Baking: Have the oven preheated for better results and test for doneness with a cake tester or a brochette stick. It should come out clean. But don't overbake it.
Storing: let the cake cool completely on a wire rack. After that, cover with plastic wrap or place under a cake dome. It keeps at room temperature for a day or two and in the refrigerator for 3-4 days. After that, freeze it for up to a month.
