Baker's Dozen favorite Butter Cake
photo by Amy B RN
- Ready In:
2 9inch rounds
- 3 cups all-purpose flour (spoon-and-sweep)
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 lb unsalted butter, at room temperature
- 2 cups sugar
- 4 large eggs, lightly beaten,at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- Position the rack in the lower third of the oven and preheat to 350° F.
- Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
- Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
- In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
- Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
- Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
- Gradually pour in the eggs, about a tablespoon at a time.
- (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
- The entire process of adding and beating the eggs should take 3 to 4 minutes.
- Reduce the mixture speed to low.
- Add the flour mixture in four additions, alternating with three additions of the milk.
- After each addition, beat until smooth and scrape down the sides of the bowl.
- Beat in the vanilla with the final addition of milk.
- Spread the batter evenly in the prepared pans.
- Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
- Transfer the layers to wire cooling racks and cool for about 10 minutes.
- Invert onto the racks or plates and remove the pans.
- Peel off the paper liners and place them back on the layers, sticky sides up.
- Invert onto wire racks, right side up, and cool completely on the wax paper.
- (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
- This incorporates air and is the key to producing a high-rising cake.
- Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
- Scrape down the sides of the bowl often during the creaming and mixing stages.
Questions & Replies
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I was browsing the newest recipes when I first saw this recipe, it looked good to me and I wanted to try it. I don't buy unsalted butter, so I used regular and left out the salt to compensate. I also used 2% milk because it was what I had. Possibly it would be even better with whole milk, but I didn't feel like running out for some. I mixed this with a hand held electric mixer because that is what I have, and you can use one as long as you are careful not to get too much dry material in the mixer at once. It probably takes a bit longer and you have to be careful not to overwork the mixer... This recipe is beautiful, each layer rose high, perfectly evenly and browned to a lovely color. It took more like 35-40 minutes to cook it in my oven, but that might just be my oven. I used a chocolate icing with it, and it made a tall (puts the cake mixes to shame) pretty cake with a fine texture. I can easily see why it was selected!
Beautiful cake! I made it with my hand mixer, and it was easier than I expected. I used regular butter, so I did omit the salt. I didn't have parchment paper for the layers, so I baked it in a 9x13 glass pan sprayed with canola oil. It took 28 minutes in my gas oven. Lovely texture, great taste. I didn't frost it because I don't have enough powdered sugar, however, it didn't matter! It is wonderful just like it is! Thank you for posting this beautiful cake recipe! ~Lana~
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