Nutritional Information
Per serving (approximate values):
- Calories: 350
- Protein: 4g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 1g
- Sodium: 200mg
Ingredients
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan or a 9-inch round cake pan. Ensure the pan is thoroughly coated to prevent sticking.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside. Sifting the flour helps to aerate it and prevent lumps, contributing to a lighter cake texture.
- In a large bowl, using an electric mixer (handheld or stand mixer with paddle attachment), cream together the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes, until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which is crucial for a tender cake. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the mixture and prevent it from curdling.
- Reduce the mixer speed to low. Gradually add about one-third of the dry ingredients to the butter mixture, mixing just until combined.
- Pour in half of the whole milk and mix until just incorporated.
- Repeat with another one-third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix just until no streaks of flour remain. Be careful not to overmix the batter once the flour is added, as overmixing can develop the gluten and lead to a tough cake.
- Stir in the pure vanilla extract by hand with a spatula until evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back lightly when touched.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before you attempt to remove it.
- After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. Cooling on a wire rack ensures air circulation on all sides, preventing condensation and a soggy bottom.
- Slice and serve once the cake has fully cooled. Enjoy your easy, delicious butter cake!
