Grandma's Butter Cake
Grandma's Butter Cake Recipe
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup whole milk (or buttermilk for a richer flavor)
1 tbsp milk or cream (for brushing)
For the Butter Icing (optional but adds extra richness):
½ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
2 tbsp whole milk (or as needed for consistency)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
2. Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until fully combined.
5. Alternate adding dry ingredients and milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start with a bit of the flour mixture, then add milk, and continue alternating until all ingredients are incorporated. Mix until just combined—don’t overmix.
6. Bake the cake: Pour the batter into the prepared cake pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
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For the Butter Icing:
1. Cream the butter: In a medium bowl, beat the softened butter until creamy.
2. Add powdered sugar: Gradually add the sifted powdered sugar, mixing well after each addition. Beat until smooth.
3. Add vanilla and milk: Mix in the vanilla extract and 1 tablespoon of milk at a time until the icing is smooth and spreadable. Add more milk if needed to adjust the consistency.
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Assemble the Cake:
1. Once the cake has cooled, you can either frost the entire cake with the butter icing or just the top for a more rustic look. You can also add some decorative touches, like sprinkles or fresh fruit, if desired.
2. Slice and serve. This cake is wonderfully moist and buttery on its own, but the icing adds an extra layer of richness and sweetness!
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Optional Variations:
Lemon Butter Cake: Add 1-2 teaspoons of lemon zest to the batter and a bit of lemon juice to the frosting for a citrus twist.
Almond Butter Cake: Add 1 tsp almond extract to the batter in place of the vanilla for a more fragrant flavor.