Vanilla Butter Cake

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 tsp Baking Powder (fresh for best rise)
• 1/2 tsp Salt (fine sea salt)
• 1/2 cup Unsalted Butter (softened to room temperature)
• 1 cup Granulated Sugar (white, fine grain)
• 3 large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 1/2 cup Milk (whole milk, at room temperature)

Instructions

1. Prepare Dry Ingredients

   In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

   Time: PT5M

2. Cream Butter and Sugar

   Using the electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 4‑5 minutes.

   Time: PT5M

3. Add Eggs and Vanilla

   Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

   Time: PT3M

4. Incorporate Dry Ingredients and Milk

   With the mixer on low, alternately add the dry ingredient mixture and the milk, beginning and ending with the dry mixture. Mix just until combined; the batter should be smooth and slightly thick.

   Time: PT5M

5. Prepare the Pan

   Line the bottom of the 9‑inch round cake pan with parchment paper, then grease the sides with butter and lightly dust with flour. Tap out excess flour.

   Time: PT3M

6. Transfer Batter and Smooth Top

   Pour the batter into the prepared pan and smooth the surface with a spatula.

   Time: PT2M

7. Bake

   Place the pan in the pre‑heated oven and bake at 350°F (175°C) for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

8. Cool

   Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, invert onto a cooling rack, and let cool completely before frosting or serving.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

0.5g