A timeless butter cake that’s wonderfully soft, buttery, and perfect for tea time, birthdays, or any special occasion.
Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan or loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Tips
- Use room-temperature butter, eggs, and milk for the best texture.
- Avoid overmixing the batter to keep the cake light and tender.
- Enjoy plain, dusted with powdered sugar, or topped with your favorite frosting or fresh fruit.
Makes: 1 cake (8-inch round or 1 loaf)
Bake Time: 35–45 minutes