Butter Cake Recipe
Tender, moist and buttery cake.
Servings 24 slices
Ingredients
- 2 cups Unbleached all purpose flour (240g)
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon salt
- 1 Cup Sour cream, at room temperature (240ml)
- 1 Tablespoon Vanilla extract
- 1 Cup Unsalted butter, soften (226g)
- 2 Cups Granulated sugar (400g)
- 3 Lagre Eggs
Instructions
- Preheat oven to 350F (180C) and line 9x13 pan with parchment paper.
- Sift the flour, baking powder, baking soda, and salt. Set aside and do the same with the sour cream and vanilla extract.
- Beat the butter and sugar until light and fluffy, about 4 minutes if using a stand mixer. Or, 2-3 minutes if using an electric mixer.
- Add the eggs, one at a time, waiting for each to blend completely before adding the next.
- Add the flour mixture in three parts, altering with the sour cream mixture, starting and ending with the flour mixture.
- Once you have added the last portion of the flour, turn the mixer off and use a rubber spatula to fully incorporate it.
- Spread the batter into the prepared pan and bake over the medium oven rack for 40-42 minutes. Or until the cake top is golden brown and a toothpick comes out with a few moist crumbs from the center of the cake.
Notes
- Measure the ingredients using a kitchen scale, and bring the butter, eggs, and sour cream to room temperature before baking.
- To bake a layer cake, divide the batter between two 8-inch or three 6-inch pans and reduce the baking time to 25-28 minutes.
- Store the cake at room temperature for up to three days, or freeze it for up to four weeks.
- Add zest from lemons (two) or one large orange to add flavor to the cake. Add a teaspoon of almond extract, or replace 1/3 cup (40g) of flour with 1/3 cup (35g) of cocoa powder.