Best vanilla butter cake recipe
The success of most any cake depends on the temperature of your ingredients. Too warm and the batter will be thin, which will make a cake that’s gummy and dense. Too cold and the batter will be heavy and curdled, giving the cake a coarse and muffin-like crumb. These problems can be avoided altogether simply by paying attention to the temperature of your butter, milk, and eggs. With those details squared away, it’s easy to whip up a simple three-egg vanilla cake that’s fluffy, tender, and perfectly moist.
Servings Prep Time
12people 20minutes
Cook Time
1 hr10 minutes
Servings Prep Time
12people 20minutes
Cook Time
1 hr10 minutes
Ingredients
Garnishes
Instructions
  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
  2. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture.
  4. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.
  5. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes.
  6. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.