This recipe provides instructions for making a Classic Butter Cake, a fundamental and versatile cake known for its rich flavor and tender crumb, primarily achieved through the use of butter. Butter cakes are a type of shortened cake, meaning they contain a solid fat (butter in this case) that contributes to their moistness and delicate texture. They typically have a fine, even crumb and a golden-brown crust. Butter cakes serve as a wonderful base for various frostings, glazes, and fillings, making them suitable for a wide range of occasions, from simple desserts to elaborate celebrations. The flavor is predominantly buttery and sweet, often enhanced with vanilla extract. The image shows a two-part process. The top image depicts a rectangular baking pan lined with parchment paper, filled with a smooth, pale yellow cake batter, ready for baking. The bottom image showcases a rectangular cake that has been baked to a golden-brown color and dusted with powdered sugar. A slice has been cut, revealing a light and airy interior with a fine crumb texture, characteristic of a well-made butter cake.
Based on common recipes for classic butter cake, the ingredients likely include:
- All-Purpose Flour: Provides the structural framework of the cake.
- Granulated Sugar: Sweetens the cake and aids in browning.
- Unsalted Butter: The key ingredient, adding richness, flavor, and tenderness. It is typically softened to room temperature for proper creaming.
- Eggs: Contribute to the cake’s structure, richness, and moisture. They should also be at room temperature for better incorporation.
- Milk: Adds moisture and helps to create a smooth batter. Room temperature milk is preferred.
- Baking Powder: The primary leavening agent, responsible for the cake’s rise and light texture.
- Vanilla Extract: A common flavoring that enhances the overall sweetness and richness.
- A Pinch of Salt: Balances the sweetness and enhances the other flavors.
The preparation involves the creaming method, where softened butter and granulated sugar are beaten together until light and fluffy, incorporating air into the mixture, which contributes to the cake’s texture. Eggs are then added one at a time, ensuring each is fully incorporated. The dry ingredients (flour, baking powder, and salt) are typically sifted together and then added to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. This method helps to prevent overmixing, which can result in a tough cake. Finally, vanilla extract is stirred into the batter. The smooth batter is poured into a prepared baking pan (greased and floured or lined with parchment paper) and baked in a preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown. After baking, the cake is cooled in the pan for a short time before being transferred to a wire rack to cool completely. Once cooled, it can be served plain, dusted with powdered sugar, or frosted according to preference.
Classic Butter Cake is best enjoyed at room temperature, allowing its tender texture and rich buttery flavor to be fully appreciated.
The texture is typically light, soft, and moist, with a fine and even crumb.
The flavor is predominantly buttery and sweet, with a hint of vanilla.
Classic Butter Cake is a fundamental cake made with butter as the primary fat, resulting in a rich flavor and tender crumb, serving as a versatile base for various desserts.
The preparation involves the creaming method of combining butter and sugar, adding eggs, alternating dry and wet ingredients, and baking until golden brown and cooked through.
Ingredients ( अनुमानित based on common recipes):
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup milk, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Powdered sugar, for dusting (optional)
Equipment:
- 9×13 inch rectangular baking pan (or similar size)
- Parchment paper (optional, for lining)
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Sifter (optional, for dry ingredients)
- Rubber spatula
- Wire cooling rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour your baking pan. For easier removal, you can also line the bottom with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Sift Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. If you prefer a very fine texture, you can sift these ingredients together.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin by adding about one-third of the dry ingredients and mix on low speed until just combined. Then add half of the milk and mix until just combined. Repeat with another one-third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix until the batter is smooth but avoid overmixing.
- Add Vanilla Extract: Stir in the vanilla extract.
- Pour Batter into Pan: Pour the cake batter evenly into the prepared baking pan.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Cool in Pan: Let the cake cool in the pan for 10-15 minutes after removing it from the oven.
- Invert onto Rack: Carefully invert the cake onto a wire rack and let it cool completely before serving or frosting.
- Dust with Powdered Sugar (Optional): Once cooled, you can dust the top of the cake with powdered sugar for a simple finish.
Enjoy your delicious Classic Butter Cake! It’s perfect on its own or as a base for your favorite toppings and frostings.