Description
This Soft Butter Cake is a classic American dessert characterized by its moist, fluffy texture and rich buttery flavor. Made with simple pantry staples like butter, sugar, eggs, and vanilla, this cake is easy to prepare and perfect for any occasion. The recipe yields a tender, golden cake that pairs wonderfully with whipped cream, fresh berries, or a light glaze, making it a versatile and timeless treat for all dessert lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan to prevent sticking and ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which typically takes about 3 to 5 minutes. This step is essential for incorporating air, giving the cake a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Then mix in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly throughout the flour.
- Mix Batter: Gradually add the dry mixture to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients, mixing only until combined after each addition to avoid overworking the batter.
- Pour and Smooth Batter: Pour the prepared batter into the greased and floured pan. Use a spatula or the back of a spoon to smooth the batter evenly across the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean without any wet batter.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving. This prevents sogginess and helps the cake set properly.
Notes
- For extra richness and a more tender crumb, substitute cake flour for all-purpose flour.
- This cake pairs beautifully with whipped cream, fresh berries, or a light glaze for added flavor and presentation.
- Ensure all ingredients are at room temperature for the best texture and even mixing.
