Description
Discover the secret to baking the perfect butter cake with our easy-to-follow recipe. Rich, fluffy, and utterly delicious – your new favorite treat awaits!
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup butter (at room temperature)
- 1 cup milk
- 5 eggs (separated into yolks and whites)
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon whiskey
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Grease and flour a cake pan, using parchment paper to line the bottom for easier removal.
Creaming Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes with an electric mixer.
Incorporating Wet Ingredients
- Add the egg yolks one at a time, mixing well after each addition.
- Mix in the whiskey and vanilla extract until thoroughly combined.
Dry Ingredients
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Whipping Egg Whites
- In another clean, dry bowl, beat the egg whites until stiff peaks form.
Folding Egg Whites
- Gently fold the whipped egg whites into the batter evenly without deflating them.
Baking
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for approximately 1 hour, or until a toothpick comes out clean or with just a few moist crumbs.
Cooling
- Cool the cake in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
Serving
- Slice and enjoy your delicious butter cake, optionally dusted with powdered sugar or frosted with your favorite icing.
Notes
The key to a perfect butter cake lies in the preparation of ingredients and the care taken during each step of the baking process. Ensure all ingredients are at room temperature to facilitate smooth mixing. The process of creaming butter and sugar is crucial, as it incorporates air into the mixture, leading to a lighter cake. Equally important is the gentle folding of whipped egg whites into the batter, which adds volume and fluffiness to the cake.
- Prep Time: 20
- Cook Time: 1 H
- Category: dessert
Nutrition
- Serving Size: 12
- Calories: 450 calories
- Sugar: 40g
- Sodium: 200mg
- Fat: 20-25g
- Carbohydrates: Approximately 60-65g
- Protein: 8g
- Cholesterol: 160mg