Soft Butter Cake Recipe
Ingredients
- 1 3/4 cup 230 grams/ 8.1Oz Cake Flour
- 1/2 teaspoon baking powder
- 1 cup 250 grams/ 8.8Oz butter
- 1 cup 200 grams/ 7Oz castor sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 cup 59ml milk
Guidelines
It’s simple to make this incredibly moist and soft butter cake. The cake is incredibly delicate and moist.
- Sift 230 grams of all-purpose flour and add 1/2 tea spoon of baking powder to a big bowl.
- Twice or three times, sift the flour. Set the batter aside as this will introduce a lot of air. Put a cup of salted butter in a different bowl. If you’re using unsalted butter, add a quarter teaspoon of salt to the dry ingredients. When the butter is room temperature, whip it until it is extremely soft.
- Next, add one cup of sugar and beat the mixture on low speed for about two minutes.
After scraping down the sides, beat the mixture for a further fifteen minutes. A vital piece of advice for their recipe is to beat the butter and sugar together until the mixture becomes pale. After the mixture is thoroughly beaten, begin adding the five eggs one at a time, beating each one until it is fully combined with the mixture before adding the next. You can omit the vanilla extract if you merely enjoy the taste of butter. Add the vanilla extract and beat for one minute. Spoon by spoon, stir in the sifted dry ingredients with the butter mixture. Add the dry ingredients gradually while continuing to beat the featured post.
Highlighted After beating, gradually add the dry ingredients. Once half of the dry ingredients have been added, heat up the milk, pour half into the batter, stir, and add the remaining dry ingredients.
After mixing until the mixture is dense, add the remaining milk and beat the mixture until it is lump-free and light. You will need to grease and line a 7 by 7 square pan with parchment paper in order to bake.
Fill the cake pan with batter, level the top, and bake for 55 to 65 minutes at 320 degrees Fahrenheit (160 degrees Celsius) in a preheated oven. Begin checking the cake after 50 minutes.
The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.