Golden Butter Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 10
★★★★★
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This Golden Butter Cake is like a warm hug on a plate. It's the perfect blend of rich buttery flavor and soft, tender crumb. Whether you're celebrating a special occasion or just want a sweet treat, this cake will surely become a family favorite.

Ingredients for Golden Butter Cake

All-purpose flour provides the structure of the cake, giving it the right amount of heft without being too dense. Baking powder is the leavening agent that helps the cake rise and become fluffy. A pinch of salt enhances the flavors, balancing the sweetness. The star of the show, butter, gives the cake its rich, golden flavor and tender texture. Granulated sugar sweetens the cake and aids in creating that light, fluffy texture when creamed with butter. Eggs add moisture and contribute to the cake's structure, while vanilla extract gives a warm, inviting aroma and flavor. Finally, whole milk adds moisture and richness, ensuring the cake is soft and tender.

Tips & Tricks

  • Make sure all your ingredients are at room temperature before you start. This helps them blend together smoothly.
  • For an extra moist cake, brush the layers with simple syrup before frosting.
  • If you don’t have whole milk, a mixture of half-and-half and water can work in a pinch.

Serving Suggestions

This Golden Butter Cake pairs beautifully with a classic vanilla or chocolate buttercream. For a fruity twist, try serving it with a dollop of whipped cream and fresh berries. A drizzle of caramel sauce also complements the buttery flavor perfectly.

Frequently Asked Questions

Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
What if I only have self-rising flour?
You can use it, but skip the baking powder and reduce the salt to 1/4 tsp.
Can I make this cake ahead of time?
Absolutely! Wrap the cooled cake layers in plastic wrap and store them at room temperature for up to 2 days or freeze for up to a month.

Golden Butter Cake Recipe Walkthrough

First things first, preheat your oven to 350°F. This ensures that once your batter is ready, you won’t be left waiting. Then, prepare two 9-inch round cake pans by greasing them well. I like to use a bit of butter and a dusting of flour to ensure nothing sticks.

Next, grab a medium-sized bowl and whisk together the flour, baking powder, and salt. This step helps to evenly distribute the leavening agent, so your cake rises uniformly.

In a separate large bowl, cream the softened butter and sugar together. Use either a stand mixer or hand mixer on medium speed until the mixture becomes light and fluffy. This usually takes about 3-4 minutes and is a crucial step for a light cake.

Now, add the eggs one at a time, beating well after each addition. This helps to incorporate air and build the cake’s structure. Stir in the vanilla extract for a fragrant touch.

With the mixer on low speed, gradually add the flour mixture to the creamed mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Overmixing can make the cake dense, so just a few turns of the mixer will suffice.

Divide the batter evenly between the prepared cake pans and gently smooth the tops with a spatula. This ensures even baking.

Pop the pans into your preheated oven and bake for 25-30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Simple ingredients that are likely already in your kitchen.
  • Perfect balance of buttery richness and fluffy texture.
  • Versatile base for various frostings and toppings.
  • Reliable recipe for both novice and experienced bakers.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 cup whole milk

Step-by-step Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

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