This butter cake is easy to make and delicious. You can use any flavor or just stick with the classic vanilla. It's rich, delicate and absolutely perfect. You only need a small piece as it's very decadent.
Prepare: 15 minutesmins
Bake: 45 minutesmins
Total Time: 1 hourhr
Servings: 8
Ingredients
Cake
1 ½ cups(225g) flour
1cup(226g) softened butter
1cup(200g) sugar
4large(200g) eggs
1 ½tsp(6g) baking powder
1tsp(5mL) vanilla
¼tsp(1.25g) salt
Frosting
2cups(250g) powdered sugar
½cup(113g) softened butter
2tbs(30mL) milk
¼tsp(1.25mL) vanilla
Instructions
For the Cake
Preheat oven to 325F (160C.)
Prep one 9" (23cm) round cake pan that is 2" (5cm) tall by spraying with cooking spray or using butter and flour. For added insurance, line the bottom with wax or parchment paper.
Combine flour, baking powder and salt in a small bowl. Sit aside.
Cream together butter and sugar until smooth. Beat in eggs, one at a time, until well blended. Mix in vanilla. Add in flour mixture and beat for 1 minute on low speed or just until you no longer see any flour. Pour batter into pan and level.
Bake 40-45 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
Cool in pan 10 minutes, remove and finish cooling on a wire rack completely before icing. This may take 1 hour or longer.
For the Frosting
Cream together butter and sugar, adding one spoonful at a time until all sugar is added. Beat in vanilla. Add milk, one teaspoon at a time, until you reach a spreadable consistency.
Frost cake once completely cooled.
Notes
*You will need a 9" (23) round cake pan that is 2" (5cm) tall. If the cake pan is less than 2" (5cm) tall, please use two pans and divide batter equally. If you are using two pans, bake 25 - 35 or until a toothpick inserted in center comes out clean.You can substitute flour for self-rising flour. If you do so, omit salt and baking powder from recipe.