Soft Moist Butter Cake Recipes

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

SOFT AND MOIST BUTTER CAKE

Steps:

• Beat butter in a mixing bowl until soft and add sugar.
• Cream butter and sugar until pale yellow..
• Add 1 or 2 egg yolks at a time and beat well.
• Mix in vanilla extract.
• Gently mix in milk followed by flour a little at a time
• In a separate bowl, add egg whites and beat until foamy.
• Add half the sugar and beat. Then add the remaining half and beat till stiff peaks form.
• Gently mix in one third of egg white mixture to batter. Slowly add in the remaining egg white mixture in 2 instalments.
• Remove bowl from mixer and gently fold in egg white mixture using a spatula.
• Line bottom of 8-inch square pan with baking paper and grease the sides. Transfer mixture to pan and spread evenly.
• Knock pan on a hard surface to remove trapped air and level the surface with a spatula.
• Bake in preheated oven at 170C for about 40 mins till golden brown. Lower temp to 150 C for the last 20 mins. Watch cake closely for the last 20 mins to prevent over baking.
• Cake is done if a skewer inserted into the centre comes out clean.
• Cool pan on wire rack for 5 mins before unmolding