Classic Vanilla Butter Cake
A soft and buttery cake with a warm vanilla aroma that's perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, room temperature Make sure it's softened
- 1.25 cups sugar Granulated sugar works best
- 4 large eggs, room temperature Ensure eggs are at room temperature
- 2 teaspoons vanilla extract You can use vanilla bean paste for more flavor
- 2.25 cups all purpose flour Be careful while measuring
- 2.5 teaspoons baking powder Ensure it's fresh for best results
- 0.5 teaspoon salt Enhances the overall flavor
- 1 cup milk, room temperature Ensure it is also at room temperature
---Advertisement---
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease your pan and line the bottom with parchment paper.
Mixing Ingredients
- In a large mixing bowl, cream the room temperature butter and sugar until lighter and fluffier.
- Add eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add the dry mixture to the batter, alternating with the milk. Start and end with the dry mixture. Mix just until combined to avoid overmixing.
Baking
- Pour the batter into your prepared pan and bake for about 30 to 40 minutes, or until the top is golden and a toothpick inserted comes out clean or with a few soft crumbs.
Cooling
- Let the cake cool in the pan for about 10 to 15 minutes before turning it out onto a wire rack to cool completely.
---Advertisement---
Note
If your cake is browning too quickly, cover it loosely with foil. You can freeze slices wrapped tightly in plastic wrap for later enjoyment.