Soft fluffy BUTTER CAKE │Easy & Moist butter cake

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be cheaper for baking.

Preheat the oven to 150 degrees Celsius.

Prepare an 8-inch square cake tin by rubbing butter around the edges and placing a piece of baking paper inside.

Place soaked cake strips around the edges of the cake pan for a flat cake.

Cream together butter, sugar, and oil using a whisk attachment on medium speed for about 5 minutes until light and creamy.

If the butter is too cold, microwave the mixture for about 15 seconds and continue mixing, scraping the bowl down as needed.

Add 5 eggs one at a time, mixing well until the yellow yolks are no longer visible before adding the next egg, scraping the bowl down occasionally.

Sift together flour and baking powder into a bowl.

Combine buttermilk and vanilla in a separate bowl and mix.

Turn the mixer to the lowest speed and add half of the dry ingredients, then mix until mostly combined.

Add the buttermilk and vanilla mixture, then the remaining dry ingredients, mixing until just combined and scraping the sides of the bowl as needed.

Pour the batter into the prepared cake tin and smooth it out with a spatula.

Bang the cake tin gently to remove large air bubbles.

Bake in the oven for 1 hour or until a toothpick comes out clean.

Let the cake cool in the pan for about 15 minutes before turning it out onto a rack and removing the parchment paper.

Cool the cake upside down on a rack for another half hour before cutting into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens