‘Cream the butter and sugar together’ = Creaming Method : Creaming Method

This method relies on the aerated butter and sugar structure to assist in leavening, as well as a controlled development of gluten.  The high percentage of liquid ingredients is managed by alternating with the flour content to ease absorption and to guard against overmixing which would toughen the crumb.

Vanilla Butter Cake

This vanilla butter cake will bring your memories right back to your favorite layered birthday cake!

Ingredients:

• Sugar 16 ounces (397gr)

• Butter, softened 6 ounces (170gr) 

• Eggs 4 large

• Salt 1 teaspoon 

• Baking Powder 1 tablespoon 

• All Purpose Flour 14 ounces (390gr) 

• Milk 12 ounces (340gr) 

• Vanilla QS

Directions:

• Preheat the oven to 350°F.  Lightly grease two 9" round cake pans.

• Sift together the flour and baking powder and set aside.

• Combine the milk and vanilla and set aside.

• Using a stand mixer, cream the butter and sugar until lightened and pale. 

• Add the eggs singularly, beating well after each addition.  Be certain to scrape down the bowl and maintain a lightened air structure.  Add the salt.

• Scrape the bottom and sides of the mixing bowl and beater.

• On low speed, add approximately one-third of the flour mixture until just combined.

• Add half of the milk mixture until just combined.

• Scrape the bottom and sides of the mixing bowl and beater.

• Add the second third of the flour mixture until just combined.

• Add the second half of the mild mixture until just combined.

• Scrape the bottom and sides of the mixing bowl and beater.

• Add the last third of the flour mixture until just combined.

•  Give batter final stir by hand, being certain to not overmix.

• Divide batter evenly between prepared pans and smooth tops.  

• Bake to a light golden and toothpick inserted in center comes out clean.  The edges should begin to pull away from the sides of the pans slightly.  

• Cool in pans on wire rack just until they can be handled.  Remove cakes from pans and let cool completely on rack.  

• These unfrosted cakes may be held in the refrigerator for 4-5 days or wrapped and frozen for 3 months.