Butter Cake
This cake will melt in your mouth! This butter cake recipe is the yummiest classic cake ever! It's smooth like butter and absolutely delicious.
Ingredients
Cake
- 2 cups Unsalted Butter
- 2 cups Sugar
- 6 Large Eggs, Room Temperature
- 2 cups All Purpose Flour
WonderWhisk
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WonderWhisk and MixerMate Bundle
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MixerMate Spatula
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Layer Up! and MixerMate Bundle
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Layer Up! and How To Cake It Cakebook Bundle
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Mix and Store Bowls
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HTCI by Ateco Large Spatula Set
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HTCI by Ateco Small Spatula Set
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Sir Squeeze and Funnel Bundle
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Simple Syrup Squeeze Bottle Bundle
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Sir Squeeze A Lot - Simple Syrup Bottle
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Lil Squeeze - Simple Syrup Bottle
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How To Color It - 12 Pack Gel Color Set
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How To Cake It 12pc Piping Tip Set
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Fat Daddio's Mega Cake Pan Bundle
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How To Cake It Cakebook & Bottle Combo
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How To Cake It Cakebook
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Ultimate Clay Extruder
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Official HTCI Ruler
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Funnel
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Official How To Cake It Nonstick Mat
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Essential Flavors Baking Bundle
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Celebakes Individual Gel Colors
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Super Strength Caramel Flavor
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Super Strength Peppermint Oil
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Read It!
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Preheat your oven to 350°F and line your pan with parchment paper. Set aside.
Preheat your oven to 350°F and line your pan with parchment paper. Set aside.
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Sift your flour into a bowl and set aside.
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In a stand mixer with the paddle attachment, cream your butter and sugar together until light and fluffy.
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Add your eggs into the batter one at a time. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula!
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Add your sifted flour into the batter and mix until fully incorporated. Be careful not to overmix!
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Pour your batter into your lined 12" square cake pan and smooth out the top with your rubber spatula.
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Bake for 45 minutes or until a toothpick inserted in the center comes out clean, rotating the pan halfway through. Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula. Invert the pan(s) to remove the cake, and peel off the parchment.
Congratulations you did it!
