Recipe for basic butter cake (or cupcakes)

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.

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.