Classic Butter Cake Recipe

1. 1. Prepare the Butter: Remove the butter from the refrigerator and let it soften at room temperature.

1. 1. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and caster sugar. Use a wire whisk or an electric mixer on high speed to cream the mixture until it is fluffy, light, and pale yellow in color.
   2. Add Eggs: Gradually add the eggs to the creamed butter and sugar mixture, mixing well after each addition. Continue to mix for about a minute until the mixture is well combined.
   3. Add Milk: Pour in the milk and mix until the mixture is homogenous and slightly curd-like.

1. 1. Combine Dry Ingredients: In a separate bowl, sift together the cake flour, salt, and baking powder.
   2. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Be careful not to overmix to avoid a dense cake.
   3. Preheat the Oven: Preheat your oven to 170°C (338°F), setting it to both top and bottom heat.

1. 1. Prepare the Cake Pan: Lightly grease a cake pan with oil and line the bottom with baking paper. This will help the cake to release easily after baking.
   2. Pour the Batter: Pour the batter into the prepared cake pan. Give the pan several sharp taps on the counter to remove any air bubbles.
   3. Bake: Place the cake in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.

Serving Suggestions

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