Vanilla Butter Cake

Vanilla Butter Cake

Tools

Two 8 or 9” cake pans 

Parchment paper 

Stand mixer with paddle attachment 

Bowls for ingredients 

Rubber spatula 

Measuring cups and spoons 

Ingredients 

2 cups + 1 Tablespoon all-purpose flour 

1 ¾ cups + 1 Tablespoon granulated sugar 

4 teaspoons baking powder 

1 teaspoon salt 

12 Tablespoons butter, softened 

1 cup whole milk, room temperature 

4 large eggs, room temperature 

1 ½ teaspoons vanilla extract 

Directions 

Preheat oven to 350° F.  Prepare pans with butter, parchment paper, and flour. 

Combine flour, sugar, baking powder, and salt in the bowl of the stand mixer. 

Add softened butter to the dry ingredients and combine on low speed until it resembles a coarse meal.  Pieces of butter remaining should be no larger than the size of a pea. 

Whisk together the milk, eggs, and vanilla in a separate bowl.  Add all but ½ cup to the flour-butter mixture. 

Beat on medium-high speed for 1 ½ minutes until batter has lightened in color and gained volume. 

Turn mixer to low speed and slowly pour in remaining wet ingredients. 

Thoroughly scrape your bowl and mix on low speed for about 20 seconds until all ingredients are evenly combined. 

Divide the batter evenly among the two pans.  Bake for 25-30 minutes on the middle oven rack.  A toothpick inserted in the center should come out with a few crumbs when done. 

Cool the cake for 10 minutes and remove from pans to cool completely