Soft Butter Cake
A classic butter cake with a tender crumb and rich flavor. This cake is soft, moist, and perfect for serving plain or with tea and coffee.
Ingredients
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1¾ cups (230 g) cake flour
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½ teaspoon baking powder
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¼ teaspoon salt
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1 cup (250 g) unsalted butter, softened
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1 cup (200 g) caster sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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¼ cup (59 ml) milk, room temperature
Instructions
1. Prepare the Pan
Preheat the oven to 170°C (340°F).
Grease a loaf pan and line it with parchment paper.
2. Mix Dry Ingredients
In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the butter and sugar until pale, light, and fluffy. This takes about 3–4 minutes.
4. Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape the bowl as needed.
Mix in the vanilla extract.
5. Add Dry Ingredients and Milk
Add the flour mixture in two additions, alternating with the milk.
Mix gently until just combined. Do not overmix.
6. Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
7. Cool
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Serving
Serve plain, dusted with powdered sugar, or with fruit and cream.