Traditional Butter Cake
Indulge in the timeless charm of a Traditional Butter Cake, a classic dessert that delivers unparalleled richness and moisture in every bite. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this cake’s velvety crumb and buttery aroma are elevated with the addition of pure vanilla extract. The recipe’s straightforward technique of alternating wet and dry ingredients ensures a perfectly tender result that's ideal for any occasion. Easily customizable with your favorite frosting or enjoyed on its own with a cup of coffee, this butter cake is a must-make treat for lovers of classic desserts. With only 15 minutes of prep time, it’s as fuss-free as it is delicious! Perfect for birthdays, tea parties, or an everyday indulgence, this cake is the ultimate baking staple that proves simple is truly best.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 4 pieces large eggs
- 240 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 1.5 teaspoons pure vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the whole milk. Begin and end with the dry ingredients. Mix gently after each addition, ensuring everything is combined but not overmixed.
Stir in the pure vanilla extract until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans, using a spatula to smooth the tops.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely before serving or frosting as desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
