Butter Cake

Description

This Butter Cake is everything you want in a cake: light, fluffy, and melt-in-your-mouth delicious. The key to this cake is the generous amount of butter that gives it a rich flavor and a soft, tender crumb. Whether you serve it plain or with a dusting of powdered sugar, frosting, or fresh berries, it’s sure to be a crowd-pleaser. It’s perfect for birthdays, tea time, or as a dessert for any celebration.

---

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup (240ml) whole milk, at room temperature

For the Optional Frosting (Buttercream):

• ½ cup (115g) unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (or heavy cream)

---

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans (or line them with parchment paper).

Step 2: Make the Cake Batter

3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 3: Bake the Cake

7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Step 4: Prepare the Frosting (Optional)

10. In a medium bowl, beat the softened butter with an electric mixer until creamy.
11. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
12. Add 1-2 tablespoons of milk or heavy cream to achieve the desired consistency for spreading. Mix until fluffy.

Step 5: Assemble and Serve

13. Once the cakes are completely cooled, 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 entire cake.
14. Alternatively, you can serve the butter cake plain or dusted with powdered sugar for a simpler version.

Step 6: Enjoy!

15. Slice and serve your delicious homemade Butter Cake with a cup of tea, coffee, or as a dessert after dinner!

---

Nutrition (Per Slice – Approximate)

• Calories: 320
• Protein: 3g
• Carbohydrates: 45g
• Fat: 15g
• Sugar: 22g
• Fiber: 1g

---

Tips & Variations

• Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the best texture.
• Flavor Variations: Add lemon zest or almond extract to the batter for a subtle twist.
• For a Lighter Cake: Substitute part of the butter with sour cream or Greek yogurt for a slightly lighter version without losing moisture.
• Add Fruit: Top the cake with fresh fruit like berries or a fruit compote to add a fruity dimension.
• Layer Cake: If you want a taller cake, double the recipe and use three 8-inch pans.

---

Saving & Storage

• Room Temperature: Store the butter cake at room temperature for up to 2-3 days, covered with plastic wrap or in an airtight container.
• Refrigeration: If frosted, store in the fridge for up to 4-5 days. Let it come to room temperature before serving for the best flavor.
• Freezing: Freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before frosting.