Indulge in the simple pleasure of homemade baking with this easy butter cake recipe. Perfect for novice bakers and seasoned pros alike, this cake comes together with just a handful of ingredients you likely already have in your pantry. Enjoy the classic flavors of butter and vanilla in a moist and tender crumb. This recipe is ideal for a quick dessert, a delightful afternoon treat, or a base for more elaborate decorations. The cake is...
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Preheat your oven to 180°C (350°F).
In a mixing bowl, cream together the butter and castor sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla essence.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
Pour the batter into a greased and floured cake pan.
Bake for 30-45 minutes (depending on your cake pan size) or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Ensure all ingredients are at room temperature for better emulsification and a smoother batter.
For an extra moist cake, brush the top with a simple syrup after baking.
If you want to decorate your cake, allow it to cool completely before frosting with buttercream or your favorite icing.
Can I use a different type of sugar?
While castor sugar is recommended for its fine texture, granulated sugar can be used as a substitute. The texture of the cake might be slightly different.
Can I use margarine instead of butter?
Yes, margarine can be used, but the flavor might not be as rich as when using butter.
How do I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Can I add any other flavors to the cake?
Absolutely! You can add lemon zest, almond extract, or a pinch of cinnamon to enhance the flavor of the cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking cakes.
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