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easy butter cake
easy butter cake

EASY BUTTER CAKE

This Butter Cake is a very classic traditional cake recipe that tastes like home.
With moist and tender soft crumbs, this cake smells like butter, vanilla and sugar: such a comfort and cozy smell!
It's made with simple ingredients and very easy to assemble, it literally melts in your mouth!
Perfect to match with tea or coffee, this cake is always a hit and will suite the taste of all families!
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Treat
Cuisine American, European
Servings 15 Servings
Calories 241 kcal

Ingredients
  

  • 250 g (1 cup+2 tbsp) unsalted butter softened at room temperature
  • 210 g (1+3/4 cups) powdered sugar
  • 5 eggs medium size room temperature
  • 2 tsp vanilla extract
  • 240 g (2 cups) all purpose flour
  • 80 g (2/3 cup) cornstarch
  • 4 g (1 tsp) baking powder
  • 2 pinches of salt
  • 120-140 g (1/2 cup + 1 tbsp) milk room temperature. Depending on the size of your eggs and on your flour, you may need 120 or 140 g of milk; since you should add the milk in few times, you can decide if you need that extra tbsp of milk or not.

Instructions
 

  • In a large bowl place the softened butter and creamy it with a spatula.
  • Mix in vanilla and powdered sugar until coarsely combined, then mix with a hand mixer for about 10 minutes: you should get a very pale and fluffy butter mix. Remember to often scrape the bowl while mixing.
  • Incorporate the egg one at a time, mixing every egg just until well combined without overmixing. Set aside.
  • In a large bowl sift in all purpose flour, cornstarch, baking powder and a pinch of salt. Mix until combined.
  • Gently incorporate in 2-3 times the flour mix into the butter mix using a spatula alternating with milk. You just need to combine the ingredients without overmixing: you should use a spatula and not a hand mixer to incorporate flour and milk.
  • Place the batter into a lined 7 inch square mold with tall sides.
  • Bake in preheated oven (no fan, upper+lower heat) at 160°C-320°F for about 45 minutes or until a toothpick comes out clean.
  • Slightly cool down in the pan, then transfer the cake on a wire rack and cool down completely.
  • Sprinkle some powdered sugar on top (optional) and serve it slicing with a serrated knife.

Video

Notes

Store wrapped in plastic wrap at room temperature for 1 week.
Do not store this cake in refrigerator or the texture will turn out dry and thick.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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Tips:

easy butter cake

This Butter Cake is very easy to make but to get the best result I give you some tips:

  1. Use high quality butter for the best flavor. Look for a centrifuged butter and not skimmed.
  2. You should mix long butter and sugar, using a hand mixer, until the mix turns out very pale and fluffy, as you can see in the picture above.
easy butter cake

It’s very important to NOT overmix the flour mix: for this reason you should incorporate it gently using a spatula and not a hand mixer: if you don’t overmix the flour, you’ll get fluffy crumbs a very soft and moist cake.

easy butter cake

Do not skip cornstarch and do not substitute it with all purpose flour: cornstarch helps to get a fluffy cake with less gluten development.

If you have cake flour – that it’s mixed with cornstarch – you can substitute all purpose flour and cornstarch with about 320 g of cake flour.