Traditional Butter Cake Recipe
This traditional butter cake recipe yields a rich and indulgent dessert. Combining butter, sugar, eggs, flour, and vanilla extract, it promises a moist and flavorful treat. Baked to perfection, it's a classic favorite for any occasion, embodying the timeless charm of homemade baking.
Equipment
- Mixing bowl
- Electric mixer or whisk
- Cake tin (9-inch)
- Oven
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 120ml milk
Instructions
Preheat and Prepare:
- ● Preheat the oven to 350°F (175°C).
- ● Grease and flour a 9-inch cake tin to ensure easy removal of the cake.
- Creaming the Butter and Sugar:
- ● In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
Incorporating Eggs and Vanilla:
- ● Add the eggs one at a time, beating well after each addition.
- ● Stir in the vanilla extract until well combined.
Combining Dry Ingredients:
- ● In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Mixing the Batter:
- ● Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Baking the Cake:
- ● Pour the batter into the prepared cake tin and spread it evenly.
- ● Place the tin in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving:
- ● Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- ● Serve slices of the Traditional Butter Cake on their own or with a dollop of whipped cream and fresh berries for added indulgence.