Sunday, August 23, 2026
Saturday, August 1, 2026
Butter Cake
4 by 8 Rectangular Cake
Ingredients
6 oz all purpose flour.
Ingredients
6 oz all purpose flour.
6 oz sugar (Personal preference: 5 to 5.5 oz)
6 oz (1.5 stick) unsalted butter (Personal preference: Plus 1 Tbs. extra)
2 tsp baking
powder
¼ tsp salt
4 large eggs - 4 Yolks and 3 Egg Whites.
½ cup whole
milk
Vanilla 1.5
tsp.
[Butter,
eggs and milk at room temperature.]
1. Preheat
oven to 350 degrees F (175 degrees C).
2. Lightly
grease an 8-inch square baking pan. Line bottom with parchment or wax paper,
grease the top and dust lightly with flour.
3. Sift
together the flour, baking powder. Mix in salt. Set aside.
4. In
a large bowl, beat butter and sugar until fluffy and turns to a pale color.
Beat at a medium speed and wait till it turns pale in color. Could take
anywhere from 5 to 10 minutes.
5. Beat
in the eggs, one at a time.
6. Add in the vanilla.
7. Beat
half the flour mixture alternatively with milk.
8. Remove
the bowl, and mix in the rest of the flour by hand well until incorporated.
9. Pour
batter into prepared pan.
10. Bake in the preheated oven for 30
to 40 minutes, or until the top springs back when lightly pressed or the toothpick
inserted come out clean.
11. Cool 10 minutes and turn it out
onto cooling racks.
Cut the cake in half, layer the halves on top of each other with frosting in the middle. Frost the cake with Butter cream icing.
Cut the cake in half, layer the halves on top of each other with frosting in the middle. Frost the cake with Butter cream icing.
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