Butter Cake
Butter Cake
Ingredients
- 160 grams unsalted butter, room temperature
- 1/2 teaspoon salt
- 120 grams sugar
- 3 eggs, approximately 50-55g each, 150g total
- 150 grams cake flour
- 3 grams baking powder
- 30 ml full cream milk
Instructions
- 1
Preheat your oven to 170°C (340°F). Prepare your baking pan (approximately 18x10x7cm or 7x4x3 inches) by lightly greasing and flouring it, or lining it with parchment paper.
⏱️ 5 min•🌡️ 170
- 2
In a large mixing bowl, cream together the softened unsalted butter, sugar, and salt until the mixture is pale and fluffy.
⏱️ 5 min
- 3
Add all three eggs to the butter mixture at once. Continue to cream well until the eggs are fully incorporated and the mixture is smooth.
⏱️ 5 min - 4
In a separate bowl, sift the cake flour together with the baking powder. Add the sifted dry ingredients to the wet batter. Mix on low speed until just combined. Switch to a spatula and gently fold the batter until it is smooth and even, ensuring no pockets of dry flour remain.
⏱️ 5 min
- 5
Pour the full cream milk into the batter. Continue to mix gently with the spatula until the milk is well combined and the batter is uniform.
⏱️ 3 min
- 6
Pour the batter into the prepared baking pan. Place the pan on the center rack of the preheated oven and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. At the 30-minute mark, turn the pan 180 degrees to ensure even baking.
⏱️ 50 min•🌡️ 170
- 7
Once baked, remove the cake from the oven. Let it cool in the pan for a few minutes before carefully unmolding it onto a wire cooling rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Cake
- 160 grams unsalted butter, room temperature
- 1/2 teaspoon salt
- 120 grams sugar
- 3 eggs, approximately 50-55g each, 150g total
- 150 grams cake flour
- 3 grams baking powder
- 30 ml full cream milk
Instructions
- 1
Preheat your oven to 170°C (340°F). Prepare your baking pan (approximately 18x10x7cm or 7x4x3 inches) by lightly greasing and flouring it, or lining it with parchment paper.
⏱️ 5 min•🌡️ 170 - 2
In a large mixing bowl, cream together the softened unsalted butter, sugar, and salt until the mixture is pale and fluffy.
⏱️ 5 min - 3
Add all three eggs to the butter mixture at once. Continue to cream well until the eggs are fully incorporated and the mixture is smooth.
⏱️ 5 min - 4
In a separate bowl, sift the cake flour together with the baking powder. Add the sifted dry ingredients to the wet batter. Mix on low speed until just combined. Switch to a spatula and gently fold the batter until it is smooth and even, ensuring no pockets of dry flour remain.
⏱️ 5 min - 5
Pour the full cream milk into the batter. Continue to mix gently with the spatula until the milk is well combined and the batter is uniform.
⏱️ 3 min - 6
Pour the batter into the prepared baking pan. Place the pan on the center rack of the preheated oven and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. At the 30-minute mark, turn the pan 180 degrees to ensure even baking.
⏱️ 50 min•🌡️ 170 - 7
Once baked, remove the cake from the oven. Let it cool in the pan for a few minutes before carefully unmolding it onto a wire cooling rack to cool completely.
⏱️ 2 min