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

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.

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.

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.