Nana’s Classic Vanilla Butter Cake
This was my nana’s all-time favorite cake! Now I know why. Its moist texture, rich buttery flavor, and simple elegance make it perfect for any occasion. Every bite brings back sweet memories of family gatherings and special moments. I hope you enjoy this recipe as much as we do.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for a light and airy cake texture.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry Ingredients:
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- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Stir in the vanilla extract.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Serve:
- Once cooled, frost the cake with your favorite frosting, such as buttercream, cream cheese frosting, or a simple dusting of powdered sugar.
Enjoy this timeless classic and savor the nostalgic flavors that made it Nana’s favorite!