Classic Butter Cake

Classic Butter Cake

rich, soft, and perfect on its own or with frosting 🧈🎂

Ingredients

Dry

• 2¼ cups (280 g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

Wet

• 1 cup (225 g) unsalted butter, softened

• 1¾ cups (350 g) sugar

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 1 cup (240 ml) milk, room temperature

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Instructions

1. Preheat oven to 350°F (175°C).
   Grease and flour a 9×13-inch pan or two 8-inch round pans.

2. Mix dry ingredients
   Whisk flour, baking powder, and salt. Set aside.

3. Cream butter and sugar
   Beat butter and sugar until light and fluffy (about 3–4 minutes).

4. Add eggs
   Add eggs one at a time, beating well after each. Mix in vanilla.

5. Combine
   Add dry ingredients in batches, alternating with milk.
   Start and end with dry ingredients. Mix just until combined.

6. Bake
   Pour batter into prepared pan(s).
   Bake 30–35 minutes (round pans) or 35–40 minutes (9×13) until a toothpick comes out clean.

7. Cool
   Let cool 10 minutes in the pan, then transfer to a wire rack.

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Tips

• Use room-temperature ingredients for the best texture

• Don’t overmix after adding flour

• Serve plain, dusted with powdered sugar, or with buttercream or fruit 🍓