Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
Special equipment needed:
- 2 9-inch cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use almond or coconut milk instead of whole milk for a dairy-free option.
Variations:
- Add 1/2 cup of cocoa powder to the flour mixture for a chocolate butter cake.
- Add 1/2 cup of shredded coconut to the batter for a coconut butter cake.
- Add 1/2 cup of chopped nuts to the batter for a nutty butter cake.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to level the cakes before frosting them.
- To make the cake extra moist, brush each layer with a simple syrup made of equal parts sugar and water.
Storage instructions:
The cake can be stored at room temperature in an airtight container for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Pipe whipped cream or frosting around the edges of the cake.
- Top the cake with fresh berries or sliced fruit.
Garnishes:
- Fresh berries
- Edible flowers
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
- If the cake is too crumbly, try adding an extra egg to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
Butter cakes have been a staple in American baking for centuries. They were originally made with simple ingredients like butter, sugar, flour, and eggs, and were often served with tea or coffee.
Flavor profiles:
This vanilla butter cake is sweet and buttery, with a hint of vanilla flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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