Italian Butter Cake Recipe
Italian Butter Cake combines flour, sugar, butter, eggs, and vanilla. Cream butter and sugar, then mix in eggs and vanilla. Gradually add dry ingredients, pour into a pan, and bake until golden. Enjoy this moist, buttery cake with a dusting of powdered sugar.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream. Beat until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
Frost the Cake
- Once the cakes have cooled completely, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides. Slice and serve!
Notes
Note 1: For an extra touch of elegance, you can garnish the cake with fresh berries or a dusting of powdered sugar.
Note 2: If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.