Recently, I posted a recipe for the basic sponge cake which I have used as the base for many baking projects. There is also a basic muffin recipe to which I add extras to vary the look and flavor each time.
This is the best basic butter cake recipe I have come across, so far. Soft and moist with all the buttery goodness. And so very easy to make.
Based on a recipe that Marcella Valladolid credits her mother for. I don’t know her mother’s name but I thank her anyway. This one’s a keeper.
- 1 and 1/2 c. of cake flour
- 3/4 tsp. of baking powder
- 1/4 tsp. of salt
- 3/4 c. of butter, at room temperature
- 1 and 1/4 c. of white sugar
- 3 large whole eggs
- 1/3 c. of buttermilk
- Preheat the oven to 350F.
- Sift the flour, baking powder and salt into a bowl.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. I used a hand mixer but a wire whisk will do. DO NOT overmix: you will know you have overmixed if the butter solids separate from the fat.
- Add the eggs, one at a time, beating after each addition and making sure that the egg is fully incorporated in the mixture before adding the next one.
- Add the flour and milk in batches. Add a third of the flour first, mix; add half of the milk, mix; add the next third of the flour, mix; then the remaining milk and, finally, the rest of the flour.
- If you’re making cupcakes, scoop into the holes of the cupcake/muffin pan (see tips).
- If you’re making a cake, pour the batter into a round 10-inch cake pan.
- Bake at 350F, 17 to 20 minutes for the cupcakes, 40 to 50 minutes for the cake.
- Cool the cake or cupcakes in the pan for five minutes then transfer to a rack to cool completely.
I used a silicone mini-tube pan plus six holes of an extra muffin pan for this baking project.
If you’re not using non-stick pan, you will need to grease and flour the pan before pouring in the cake batter.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12 cupcakes or one 10-inch cake