Next, add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract; this will elevate the flavors in such a lovely way. In another bowl, combine all the dry ingredients: flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Mix until the batter is just combined—it should be thick and creamy. I get excited at this stage as I see the batter coming together!
Pour the batter evenly into your prepared pans and smooth the tops with a rubber spatula. Bake for about 25-30 minutes for round cakes or 35-40 minutes for a 9 x 13 dish. To check if it’s done, insert a toothpick in the center; if it comes out clean, it’s ready! Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Pro Tips for Best Results
One key tip I’ve learned from making this Butter Cake is to ensure that all your ingredients are at room temperature before you start mixing. This helps to achieve that wonderfully smooth batter—a crucial factor for a light and fluffy cake. I often take my eggs and butter out an hour before I begin baking, and the difference is noticeable in the final texture!
I also recommend paying attention to how you measure your flour. I used to scoop flour straight from the bag, but I found that spooning it into the measuring cup and leveling it off gives a much lighter cake. If you’re anything like me, you might have a hefty scoop of flour sitting at the bottom that can weigh down the batter.
Finally, don’t skip the creaming step! Properly creaming the butter and sugar will infuse air into your batter, creating a light and airy texture. I noticed a significant change when I took the time to properly cream them together instead of rushing through it.
Common Mistakes to Avoid
One mistake I’ve made is forgetting to properly prep my baking pans. There’s nothing worse than a cake that won’t come out of the pan! Always grease and line your pans. I learned this the hard way, and now I follow this step religiously.
Another pitfall is overmixing the batter once the flour is added. I used to mix until everything was completely smooth, which led to a denser cake. Just mix until combined, and remember that a few lumps are okay! This approach keeps the cake light and fluffy. (See the next page below to continue…)