Butter Cake 

Butter Cake 

  • Preparation 15 min
  • Cooking 1 h
  • Servings 8



    • 2 cups (500 ml) unbleached all-purpose flour
    • 2 teaspoons (10 ml) baking powder
    • 1/4 teaspoon (1 ml) salt
    • 3/4 cup (180 ml) unsalted butter, softened
    • 1 1/4 cups (310 ml) sugar
    • 3 eggs 

    • 1 teaspoon (5 ml) vanilla extract
    • 3/4 cup (180 ml) milk


Note from Ricardo

The butter is perfect neither too hard nor too soft.

Step 1
For a single cake, use one springform pan. A regular cake pan is not high enough to contain all the batter.

Step 3
This step is critical: it is here that air is incorporated into the sugar-butter mixture.

Change the presentation!

Sometimes we like to divide the batter into two 20-cm (8-inch) cake pans to facilitate the assembly of a 2-layer cake. The baking time should be approximately 30 minutes. Between the two layers, you can use whipped cream and fruit to make a shortcake, buttercream to make a birthday cake or pastry cream for a Boston Cream Pie. In this case, glaze the cake with ganache.

Personal Note