A decadent, velvety cake with an intense buttery flavor and melt-in-your-mouth crumb – perfect for celebrations or afternoon tea!
Ingredients:
- 1 ½ cups (340g) unsalted butter, softened (plus extra for greasing)
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (375g) cake flour (or all-purpose flour + 2 tbsp cornstarch)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract (optional, for depth)
Optional Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp heavy cream or milk
- ½ tsp vanilla extract
Instructions:
1. Prep & Cream Butter/Sugar
Preheat oven to 325°F (165°C). Grease a 10-inch Bundt pan or two 9-inch round pans.
In a stand mixer, beat butter and sugar for 5-7 minutes until pale and fluffy.
2. Add Eggs & Dry Ingredients
Beat in eggs one at a time. Whisk flour, baking powder, and salt; alternate adding to batter with milk, starting/ending with flour. Mix in vanilla and almond extracts.
3. Bake
Pour into prepared pan(s). Bake 50-60 minutes (Bundt) or 30-35 minutes (layers) until a toothpick comes out clean. Cool 15 minutes in pan, then transfer to a rack.
4. Glaze (Optional)
Whisk glaze ingredients and drizzle over cooled cake.
Tips for Perfection:
✅ Butter temperature matters! Should be soft but not oily.
✅ Don’t overmix after adding flour to avoid toughness.
✅ Enhance flavor: Brown the butter first for a nutty twist.
Serve with: Fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy! 🧈🍰
Want a citrus version? Add lemon zest to the batter!