Vanilla Butter Cake

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 tsp Baking Powder (fresh for best rise)
• 1/2 tsp Salt (fine sea salt)
• 1/2 cup Unsalted Butter (softened to room temperature)
• 1 cup Granulated Sugar (white, fine grain)
• 3 large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 1/2 cup Milk (whole milk, at room temperature)

Instructions

1. Prepare Dry Ingredients

   In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

   Time: PT5M

2. Cream Butter and Sugar

   Using the electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 4‑5 minutes.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

   Time: PT3M

4. Incorporate Dry Ingredients and Milk

   With the mixer on low, alternately add the dry ingredient mixture and the milk, beginning and ending with the dry mixture. Mix just until combined; the batter should be smooth and slightly thick.

   Time: PT5M

5. Prepare the Pan

   Line the bottom of the 9‑inch round cake pan with parchment paper, then grease the sides with butter and lightly dust with flour. Tap out excess flour.

   Time: PT3M

6. Transfer Batter and Smooth Top

   Pour the batter into the prepared pan and smooth the surface with a spatula.

   Time: PT2M

7. Bake

   Place the pan in the pre‑heated oven and bake at 350°F (175°C) for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

8. Cool

   Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, invert onto a cooling rack, and let cool completely before frosting or serving.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

0.5g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour, Gluten‑Free All‑Purpose Flour
• Instead of Baking Powder: Cream of Tartar + Baking Soda (1:2 ratio)
• Instead of Salt: Kosher Salt (use 3/4 tsp)
• Instead of Unsalted Butter: Margarine, Vegetable Shortening
• Instead of Granulated Sugar: Caster Sugar, Coconut Sugar (reduce by 1/4 cup)
• Instead of Eggs: Egg replacer (1 tsp per egg), Applesauce (1/4 cup per egg)
• Instead of Vanilla Extract: Vanilla Bean (1 bean, scraped), Almond Extract (1 tsp)
• Instead of Milk: Half‑and‑Half, Almond Milk (unsweetened)

Equipment Needed

• Mixing Bowl (large)
• Electric Hand Mixer or Stand Mixer
• Rubber Spatula
• Measuring Cups
• Measuring Spoons
• 9‑inch Round Cake Pan
• Parchment Paper (optional)
• Oven
• Cooling Rack
• Sieve (for flour) (optional)
• Pastry Brush (optional)
• Timer

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy – this creates the cake’s airy texture.
• Do not over‑mix after adding flour; stop when batter is just combined.
• Bake until a toothpick comes out clean – underbaking leads to a gummy center.

Chef Tips from the Video

• Use room‑temperature butter, eggs, and milk for a smoother batter; sift flour for a lighter crumb.

Troubleshooting

Storage

Refrigerator: Store covered in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature, covered, for 1 day.

Make-Ahead Tips

• Bake the cake a day ahead and store wrapped; frost just before serving.