Delicious Butter Cake ever

Step 1: Prepare Your Tools and Ingredients

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. Line the bottom with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  2. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

Step 4: Add the Eggs and Vanill

  1. Add the eggs one at a time, beating well after each addition.
  2. Mix in the vanilla extract until combined.

Step 5: Alternate Dry Ingredients and Milk

  1. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients.
  2. Mix just until the batter is smooth—be careful not to overmix, as this can make the cake dense.

Step 6: Bake the Cake

  1. Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
  2. Bake in the preheated oven for 40–45 minutes (for a 9×13 pan) or 30–35 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Prepare the Optional Glaze (If using)

  1. In a small saucepan, melt the butter over low heat.
  2. Stir in water, sugar, and vanilla extract. Heat until the sugar dissolves completely, but do not let it boil.
  3. While the cake is still warm, poke small holes all over the surface with a skewer or fork. Slowly pour the glaze over the cake, letting it soak in.

Serving Suggestions

  • Serve the cake as is for a simple, buttery treat.
  • Dust with powdered sugar for a classic finish.
  • Pair with fresh berries and whipped cream for an elegant dessert.

Storage Tips

  • Room Temperature: Store the cake in an airtight container for up to 3 days.
  • Refrigeration: Keep in the fridge for up to a week, but bring it to room temperature before serving for the best flavor.
  • Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Tips for Success

  • Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
  • Don’t Skip Creaming: Beating the butter and sugar properly creates air pockets that lead to a light, fluffy texture.
  • Even Baking: Rotate your pan halfway through the baking time to ensure even cooking.

This Delicious Butter Cake is a celebration of simplicity and indulgence. Whether you enjoy it plain or dress it up, each bite is pure buttery bliss!

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