Vanilla butter cake
This Vanilla Butter Cake features a rich, buttery flavor and a moist crumb, perfect for any occasion. With simple ingredients and an easy method, it's ideal for bakers of all skill levels.
Cook time 50 min
Prep time 20 min
Ingredients:
1/2 cup butter3/4 cup sugar
1 tsp vanilla extract
2 eggs
1.50 cups all-purpose white wheat flour
2 tbsp baking powder
3/4 cup milk (1% fat)
This Vanilla Butter Cake is a timeless classic that offers a rich, buttery flavor and a moist, tender crumb. It's perfect for any occasion, whether you’re celebrating a special event or just indulging in a sweet treat at home. With simple ingredients and straightforward steps, this recipe is accessible for both novice and experienced bakers.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat 1/2 cup of softened butter until smooth and creamy.
- Gradually add 3/4 cup of sugar to the butter, beating on medium speed until light and fluffy. This should take about 3-5 minutes.
- Beat in 1 teaspoon of vanilla extract until combined.
- Add the 2 eggs, one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together 1.5 cups of sifted all-purpose white wheat flour and 2 tablespoons of baking powder.
- Gradually add the flour mixture to the butter mixture, alternating with the 3/4 cup of milk. Begin and end with the flour mixture, mixing just until combined.
- Do not overmix; you want a smooth batter, but overmixing can lead to a dense cake.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- The cake should be golden brown on top and should spring back when lightly pressed in the center.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Then, transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, you can frost it, dust it with powdered sugar, or enjoy it plain.
Baking a Vanilla Butter Cake is not only rewarding but also relatively simple. With a few key tips and careful attention to detail, you can produce a homemade cake that’s delicious and sure to impress. Enjoy your baked creation on its own, or use it as a base for a variety of frostings, fillings, and toppings. Happy baking!
Vanilla butter cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for about 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
You can substitute unsalted margarine or a dairy-free butter alternative if needed. Keep in mind that the flavor may slightly change.
Yes, you can use a different pan size, but the baking time may vary. For a larger pan, such as a 9-inch round, check for doneness a few minutes earlier; for smaller pans, the cake may take longer to bake.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend shelf life for up to 1 week.
A dense cake can result from overmixing the batter or too much flour. Ensure you mix until just combined and measure flour correctly—sift it before measuring for accuracy.
Cooking Tips:
- Ensure that all your ingredients are at room temperature before you start. This helps them combine better and results in a smoother batter.
- Use high-quality vanilla extract for the best flavor.
- Don’t overmix the batter once you’ve added the flour. Overmixing can result in a dense cake instead of a light, fluffy one.
- Make sure your baking powder is fresh. Old baking powder can result in a cake that doesn’t rise properly.
- Preheat your oven to the right temperature before baking. An oven thermometer can help ensure accuracy.
- Allow the cake to cool completely before frosting or serving to let the flavors meld and to avoid the cake falling apart.
Nutrition Facts
10 ServingsCalories 230kcal
Protein 4.19g
Carbohydrates 30g
Fiber 0.57g
Sugar 16g
Fat 11g
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