Description
This classic Old Fashioned Butter Cake is a tender, moist, and buttery cake perfect for any occasion. With simple ingredients and straightforward steps, it’s an easy-to-make dessert that delivers rich flavor and a soft crumb, ideal for serving with fresh fruit, a dusting of powdered sugar, or a dollop of whipped cream.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square cake pan or a 9-inch round cake pan to prepare it for the batter.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, about 4 to 5 minutes. This step is key to a tender crumb.
- Add the Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure proper incorporation. Then stir in the vanilla extract to add flavor.
- Combine with Dry Ingredients: Gradually add the whisked dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix only until the ingredients are just combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Place it in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your classic butter cake as is or with your favorite toppings.
Notes
- Be careful not to overmix the batter after adding the dry ingredients to keep the cake light and tender.
- Make sure the butter is softened at room temperature for easier creaming and better texture.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and a more tender crumb.
- For even baking, avoid opening the oven door frequently while the cake is baking.
- This cake pairs well with fresh berries, whipped cream, or a simple dusting of powdered sugar.
