Butter cake is a timeless dessert that brings together a rich, buttery flavor with a tender crumb. This classic recipe is perfect for any celebration or simply for indulging in a slice of something sweet. The addition of a hint of whiskey adds a subtle warmth that elevates the cake’s flavor profile, making it truly special.
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk, at room temperature
- 4 large eggs, separated
- 4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon whiskey (optional but recommended for flavor depth)
- 1/2 teaspoon salt
Step-by-Step Guide:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easier release.
- Prepare the Dry Ingredients:
- In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Scrape down the sides of the bowl as needed to ensure even mixing.
- Add the Egg Yolks:
- Add the egg yolks to the butter mixture one at a time, beating well after each addition until fully incorporated.
- Incorporate the Flour and Milk:
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture.
- Mix on low speed until just combined after each addition. Be careful not to overmix.
- Add the vanilla extract and whiskey, and mix until just combined.
- Beat the Egg Whites:
- In a separate clean bowl, beat the egg whites on high speed until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter, being careful not to deflate the mixture.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Assemble and Serve:
- Once the cakes are completely cool, you can frost them with your favorite frosting or simply dust them with powdered sugar for a more understated presentation.
- Serve slices of this buttery, tender cake as a delightful dessert or as a treat with your afternoon coffee or tea.
Tips:
- Room Temperature Ingredients: Make sure that the butter, milk, and eggs are at room temperature before starting. This ensures a smooth batter and even baking.
- Whiskey Substitute: If you prefer not to use whiskey, you can substitute it with an additional teaspoon of vanilla extract or almond extract for a different flavor.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
This classic butter cake recipe is a perfect example of simple elegance. With its rich, buttery flavor and tender crumb, it’s a cake that’s sure to become a favorite in your baking repertoire. The hint of whiskey adds a sophisticated touch that sets this cake apart. Whether you’re making it for a special occasion or just because, this butter cake will not disappoint. Enjoy baking and sharing this delicious treat with those you love!
