Vanilla Butter Cake Recipe
If you like moist and tender cake with a rich butter taste, then it’s a perfect recipe for you.
Ingredients
- 355 g flour
- 355 g sugar
- 300 g unsaltedsoften butter
- 5 eggs at room temperature
- 105 g sour cream at room temperature
- 105 ml whole milk at room temperature
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
Instructions
- Start by shifting the dry ingredients. Add the flour, sugar, baking powder, baking soda and salt to a large sifter and sift it to a bowl. Whisk the dry ingredients together and set aside.
- Use another bowl for the wet ingredients. Add the eggs, soften butter, sour cream, milk and vanilla extract. Whisk together and don’t worry if you can still see small butter clumps. You can use a whisk or a hand mixer to whisk all the wet ingredients.
- In two batches add the dry ingredients to the wet and mix until combined.
- Now let’s prepare the baking ring. With a piece of aluminum foil cover one side of the baking ring. I’m using two 8-inch baking rings. If you don’t have baking rings,then butter and flour 8-inch baking pans.
- Divide the mixture evenly into the cake pans. I always use a kitchen scale to measure for even layers. Spread the batter with a spatula and bake at 350 degrees for 30-35 minutes or until the toothpick comes out dry.
- Let the cakes cool in the pans for about 5 minute or so, then free the pan from the aluminum foil and with a sharp knife slice between the cake and the bakingring. Take the ring off, invert the cake onto a cooling rack and carefully take off the foil from the bottom. If you use a baking pan, let the cakes cool in the pans for about 5 minutes or so, then invert each cake out onto a cooling rack.Cover the cake in plastic wrap and refrigerate for 4-6 hours. This will help the moisture to spread evenly inside the cake and make it easier to slice each cake into two, if you want to turn them into a large layered cake with frosting.