Step 1: Prepare the Pan
Preheat your oven to 170°C (340°F).
Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar for 5–7 minutes until light, pale, and fluffy.
This step helps create a soft and airy cake.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
If the mixture looks slightly curdled, don’t worry—it will come together once the flour is added.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together:
- Cake flour
- Baking powder
- Salt
- Milk powder
Mix until evenly combined.
Step 5: Combine the Batter
Gradually fold the dry ingredients into the butter mixture.
Add the full-cream milk a little at a time, mixing gently until you have a smooth, thick batter.
Do not overmix.
Step 6: Fill the Pan
Pour the batter into the prepared cake pan.
Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles.
Step 7: Bake
Bake for 50–60 minutes, or until:
- The top is golden brown.
- A toothpick inserted into the center comes out clean.
- The cake springs back lightly when touched.
If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Step 8: Cool
Allow the cake to cool in the pan for 10–15 minutes.
Transfer to a wire rack and let it cool completely before slicing.
Tips for the Best Butter Cake
- Use room-temperature butter, eggs, and milk for a smooth batter.
- Cream the butter and sugar well for a lighter texture.
- Fold in the flour gently to keep the cake tender.
- Avoid opening the oven door during the first 40 minutes of baking.
- Let the cake cool completely before cutting for clean slices.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap tightly and freeze for up to 3 months.
