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.
Ingredients
- 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
Instructions
- 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.
Quick notes
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
Baking pans: Going silicone all the way
Mafe
05/29/2011 at 11:54 amMs. Connie could I substitute the cake flour with bread flour or all-purpose flour?
Connie
05/29/2011 at 12:53 pmNo, you’ll get a coarse-grained cake with all-purpose flour, a chewy cake with bread flour.
win
12/10/2011 at 6:27 amgood day atty! is butter milk liquid or powdered??i know it’s liquid but one of the bloggers says otherwise..thanks!
Connie Veneracion
12/10/2011 at 9:33 amLiquid, of course! :)
Vicki C.
11/05/2012 at 11:48 amBtw your recipe does not mention any vanilla extract. I added 1/2 tsp. pure vanilla extract and it worked very well.
denise
12/14/2012 at 3:23 pmHi connie,
I was reading above about the buttermilk that it’s supposed to be liquid form. The baking supplies store only has powdered milk. How much water do i need to mix in to make it liquid form? And would it be 1/3 cup buttermilk powder + __ cups water? Thanks!
Connie Veneracion
12/15/2012 at 12:55 amDenise, don’t you think that the proper place to ask that is the store itself? :)
Charo
03/12/2013 at 4:50 pmI can’t find cake flour here in Ireland. Can I substitute it and how? Thanks!
Connie Veneracion
03/12/2013 at 5:47 pmPlace 1 tbsp. of cornstarch in a 1-cup measuring cup, fill with all purpose flour => 1 cup cake flour.
lavoria
07/05/2013 at 9:34 pmHow long should butter or cream cheese be out to soften for baking
Connie Veneracion
07/06/2013 at 12:41 pmThat depends on the room temperature.
joyce anne
10/19/2013 at 4:08 pmhi mam connie just wanna ask if i can use chiffon cake for this technique? Would it make any difference? Im more of a chiffon girl kase i use chiffon as my cake base almost always..thanks and more power!
Connie Veneracion
10/19/2013 at 11:07 pmJoyce Anne, you say, “Im more of a chiffon girl kase i use chiffon as my cake base almost always…”
If you’ve baked chiffon cake before then you’d know that chiffon cake rises on stiffly beaten egg whites. And you wouldn’t have asked your question. :)