Vanilla butter cake
Indulge in the rich and buttery delight of our Vanilla Butter Cake. Made with simple ingredients like butter, sugar, vanilla extract, eggs, all-purpose flour, baking powder, and milk, this classic cake is perfect for any occasion. Enjoy its moist and tender crumb with a hint of vanilla in every bite. Try this easy-to-follow recipe and treat yourself to a homemade dessert that feels special yet effortless.
- 14 May 2024
- Cook time 50 min
- Prep time 20 min
- 10 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 4.19g | 3% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 0.57g | 1% |
| Sugar 16g | 16% |
| Fat | |
| Fat 11g | 12% |
| Saturated 5g | 18% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 40mg | 7% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 12ug | 3% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 0.87ug | 1% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.73mg | 7% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 70mg | 2% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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