Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
Special equipment needed:
- Two 9-inch round 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 round cake pans.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
3. Add the softened butter and beat with an electric mixer on medium speed until the mixture is light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk and vanilla extract. Beat well after each addition.
6. Pour the batter into the prepared cake pans and smooth the surface with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Remove the cakes from the pans and place them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 50-60 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories: 330
Fat: 16g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 200mg
Carbohydrates: 42g
Fiber: 0g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter 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 version.
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 is softened at room temperature before beating it with the sugar.
- Do not overmix the batter or the cake will be tough.
- Use a serrated knife to level the cakes before frosting them.
- For a smoother frosting, chill the cake layers in the refrigerator for 30 minutes before frosting them.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh berries or fruit compote.
- Pipe whipped cream or frosting around the edges of the cake.
Garnishes:
- Fresh berries
- Chocolate shavings
- Edible flowers
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter gently next time.
- If the cake is too moist, it may have been underbaked. Increase the baking time next time.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake in a cool, dry place.
Food history:
Butter cake is a classic American dessert that dates back to the 19th century. It is a simple cake made with butter, sugar, flour, eggs, and milk. It is often served at special occasions such as weddings, birthdays, and holidays.
Flavor profiles:
This white butter cake is sweet, buttery, and moist. It has a delicate vanilla flavor that pairs well with a variety of toppings and fillings.
Serving suggestions:
Serve this white butter cake as a dessert or a sweet treat with coffee or tea.
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