55 minutes
A simple yet delightful cake that follows the easy-to-remember ratio of 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs.
Unsalted Butter, softened
cups
Sugar, granulated
cups
Eggs, at room temperature
each
All Purpose Flour, sifted
cups
teaspoons
Milk, at room temperature
cups
Vanilla Extract, pure
teaspoons
1. Preheat Oven and Prepare Cake Pan
Set your oven to preheat at 350°F (175°C). Prepare your cake pan by greasing and flouring it to prevent sticking.
2. Cream Butter and Sugar
Cream one cup of butter with two cups of sugar in a large mixing bowl until the mixture becomes pale and fluffy.
3. Add Eggs
Add four eggs to the butter and sugar mixture, one at a time, beating well after each addition.
4. Sift Dry Ingredients
Sift three cups of flour and two teaspoons of baking powder together in a separate bowl.
5. Combine Dry and Wet Ingredients
Gradually add the sifted flour mixture and one cup of milk to the creamed butter mixture, alternating between the two and mixing until just combined.
6. Add Vanilla Extract
Gently stir in one teaspoon of vanilla extract to the batter.
7. Bake the Cake
Pour the batter into the prepared cake pan and bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
The flavor of the butter shines in this cake, so opt for high-quality unsalted butter. European-style butter with higher butterfat content can add a richer taste and better texture.
Cream the butter and sugar together until light and fluffy to incorporate air for a tender crumb.
Ensure the butter and eggs are at room temperature, which aids in better emulsion and structure for the cake.
Begin adding flour in thirds, alternating with a liquid (often milk), which helps prevent the batter from curdling and ensures even mixing.
Always sift the flour before adding it to the batter to avoid lumps and ensure even mixing.
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