Butter Cake

This classic butter cake has a rich flavor, a tender crumb, and a lightly golden crust. Serve it plain or finish it with powdered sugar, fresh fruit, or a simple glaze.

Ingredients

• 225 g unsalted butter, softened
• 200 g granulated sugar
• 4 large eggs, at room temperature
• 250 g all-purpose flour
• 2 teaspoons baking powder
• 1 pinch of salt
• 120 ml milk, at room temperature
• 1 teaspoon vanilla extract

Method

1. Preheat the oven to 175°C. Grease and flour a 23 cm round cake pan or line it with baking paper.
2. Beat the softened butter and sugar until pale and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture in several additions, alternating with the milk. Mix only until the batter is smooth.
6. Transfer the batter to the prepared pan and level the surface.
7. Bake for 35–45 minutes, or until a skewer inserted in the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes, then turn it onto a rack to cool completely.

Baking Tips

• Use room-temperature ingredients for a smoother batter and more even texture.
• Avoid overmixing after adding the flour, as this can make the cake dense.
• If the top browns too quickly, cover it loosely during the final part of baking.
• Store the cooled cake in an airtight container at room temperature for up to three days.