Everyday Butter Cake Recipe : Your mouth will start to wet as soon as you take one piece of this creamy, fluffy, and soft butter cake. As the cake absorbs the delicious buttery frosting, it will melt in your tongue and taste pleasantly sweet. This cake, which only needs a few basic ingredients to make, is spectacular on its own and has a gorgeous golden crust.
Everyday Butter Cake Recipe
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter softened (227g)
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1 cup whole milk (240ml)
For the Glaze:
- 5 tablespoons unsalted butter (70g)
- ¾ cup granulated sugar (150g)
- ¼ cup water (60ml)
- 1½ teaspoons vanilla extract
Instructions
For the Cake:
Set oven temperature to 325°F. Grease and flour a Bundt pan with ten to twelve cups.
Mix the flour, baking soda, baking powder, and salt in a big bowl.
Beat the butter and sugar in a large mixing basin or with a stand mixer fitted with a paddle attachment on medium speed for 3 to 4 minutes, scraping down the sides of the bowl regularly, until fluffy. One egg at a time, put them to the mixer on low and beat thoroughly after each addition.
Slowly add the flour mixture to the butter mixture on low speed, beating just until mixed after each addition. Alternately add the milk to the butter mixture, starting and finishing with the flour mixture. Fill the pan with the batter by spooning it in.
Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
For the Glaze:
In a small saucepan, mix the butter, sugar, and water as soon as the cake comes out of the oven. Over medium heat, bring to a simmer while stirring continuously. Cook for about 2 minutes, stirring regularly, or until opaque and slightly thickened. After taking off the heat, whisk in the vanilla.
Over the cake in the pan, pour. Give it fifteen minutes to cool. Before serving, invert the cake onto a wire rack and allow it cool fully. The cake can be kept for up to five days at room temperature, covered.
Notes
To ensure that the eggs blend into the batter without being overbeaten, I suggest bringing the eggs to room temperature. In case you overlook removing the eggs, you can rewarm them by submerging them in a dish of warm tap water.
Make sure you measure out the flour properly since if you use too much, the cake will become dense. A kitchen scale provides the most accurate and convenient way to measure flour. If you don’t have one, level your flour with a knife, then use a spoon to fluff it up and sprinkle it into your measuring cup.
I suggest buttering and flouring your bundt pan even if it is non-stick. By doing this, the cake slides out more easily and the chance of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!
To ensure the batter gets into all the crevices of the bundt pan, use a spoon or small spatula. After filling, give it a quick tap on the counter to release any air bubbles that could damage your cake’s surface.
Refrain from checking on the cake by opening the oven. You will let go of the heated air that has accumulated and may have caused your butter cake to tumble and cook unevenly.
Nutrition
- Calories: 506kcal
- Carbohydrates: 71g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 117mg
- Sodium: 302mg
- Potassium: 91mg
- Fiber: 1g
- Sugar: 47g
- Vitamin A: 741IU
- Calcium: 58mg
- Iron: 2mg
