Vanilla Butter Cake

Name: Vanilla Butter Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 cake, 8 serving(s)
Ingredients: 1 cup unsalted butter, softened; 2 cups sugar; 4 large eggs, at room temperature; 1 tablespoon white vinegar; almost 1 cup milk, at room temperature; 1 teaspoon vanilla; 2 3/4 cups unbleached all-purpose flour; 2 1/4 teaspoons baking powder; 3/4 teaspoon salt (cut back if you use salted butter!)

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Recipe by kda949

I found this recipe on the website cakecentral.com. They referred to it as Yellow Butter Cake from the Mermaid Bakery, but since I have no way of knowing for sure which Mermaid Bakery this came from,(there was no Mermaid Bakery when I goggled it, but a couple different variations- like mermaids bakery, little mermaid bakery, etc), so I left it out of the title :) A great from scratch version of a basic box cake- but here you can actually pronounce the ingredients! Unlike most yellow cake box mixes! The possibilities are endless for this one!! *** Note: all ingredients should be room temp- yes, it does make a difference!

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READY IN: 35mins

SERVES: 8

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

1

cup unsalted butter, softened
2

cups sugar
4

large eggs, at room temperature
1

tablespoon white vinegar
almost 1 cup milk, at room temperature
1

teaspoon vanilla
2 ³⁄₄

cups unbleached all-purpose flour
2 ¹⁄₄

teaspoons baking powder
³⁄₄

teaspoon salt (cut back if you use salted butter!)

DIRECTIONS

Preheat oven to 350 degrees.
Add one Tablespoon vinegar to a one cup measuring cup and fill with milk to measure one cup (that explains the almost one cup milk!).
Grease and flour pans (9X13, 3=8″, 2=9″, or 1=10″).
Cream butter and sugar together until fluffy, about 3 minutes.
Add eggs one at a time, beating well after each.
Mix the vanilla into the milk and set aside.
Mix the flour, baking powder and salt together in a separate bowl.
Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition.
Divide batter into prepared pans.
Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean.
Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.

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