Description
A luxurious and velvety vanilla butter cake that relies on precise temperature control for its signature soft, plush crumb. Perfectly balanced and sturdy, this gold-standard recipe is an ideal base for layered celebrations or a simple afternoon tea.
Ingredients
- Unsalted butter, soft but cool (60°F)
- Sugar (white or toasted)
- Cake or All-Purpose Flour
- Whole Milk, tempered to 65°F
- Eggs, tempered to 65°F
- Baking Powder
- Vanilla Extract
- Salt
Instructions
- Preheat your oven to 350°F and grease aluminum pans, lining the bottoms with parchment paper.
- In a stand mixer, combine the butter, sugar, baking powder, and salt, beating on medium speed for about 5 minutes until light and fluffy.
- Add the eggs one at a time, allowing each to fully incorporate before adding the next, then stir in the vanilla extract.
- Reduce mixer speed to low and alternate adding the flour and milk in three additions, beginning and ending with the flour.
- Divide the batter evenly into the prepared pans and bake for approximately 32 minutes until firm and pale gold.
- Allow the cakes to cool in the pans for one hour before transferring to a wire rack.
Notes
Using a digital thermometer is crucial for success; aim for a batter temperature between 65 and 68 degrees Fahrenheit to prevent the cake from collapsing. For the most tender crumb, bleached all-purpose flour is preferred, and always serve the cake at room temperature to maintain its soft texture.
- Prep Time: 20 mins
- Cook Time: 32 mins
- Category: Dessert
- Method: Baking
- Cuisine: American