This is a simple and delightful butter cake recipe that I love making. It’s easy to prepare and perfect for any occasion. I used three 4-inch pans for this recipe, but you can adjust based on your preference. The process is straightforward, and the result is a moist and flavorful cake that everyone will enjoy.
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In a bowl, combine sugar, butter, oil, and flavoring. Mix well until smooth.
Add the eggs one at a time and mix thoroughly after each addition.
Add the milk in two halves, mixing well after each addition.
Gradually add the flour and baking powder in two batches, folding gently to combine.
Continue mixing until the batter is smooth and well combined.
Pour the batter into the prepared pans.
Bake on low heat until the cake is fully cooked and a toothpick inserted into the center comes out clean.
Allow the cake to cool before serving.
Make sure the butter is at room temperature for easier mixing.
Use a low heat setting to avoid overbaking or burning the cake.
You can use any flavoring of your choice, such as vanilla or almond extract.
Grease the pans thoroughly to ensure the cake doesn’t stick.
Let the cake cool completely before slicing for cleaner cuts.
Can I use a different size pan?
Yes, you can use a different size pan, but the baking time may vary. Adjust accordingly and check for doneness with a toothpick.
Can I substitute the butter with margarine?
Yes, you can substitute butter with margarine, but the flavor and texture may slightly differ.
What kind of flavoring can I use?
You can use vanilla extract, almond extract, or any other flavoring of your choice.
Can I make this cake dairy-free?
You can substitute the milk with a non-dairy alternative like almond milk or soy milk, and use dairy-free butter.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
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