Most cake recipes fail because they don't mention the 160°F butter temperature—too hot kills leavening, too cold won't cream.
Delicious Cake
Bake up a delightful cake with this easy, mixer-free recipe that’s perfect for any occasion! Featuring fluffy all-purpose flour, rich butter, and a hint of vanilla, you’ll enjoy a moist and flavorful treat that’s a breeze to whip up by hand. Get ready to impress your friends and family with this simple yet scrumptious dessert!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 cup of butter or margarine (227 g)margarine of good quality, 80% fat
- 1.5 cups of buttermilk (340 g)can be replaced with natural yogurt
- 4 eggs
🫙Pantry Staples(3)
- 1 to 1.5 teaspoons of baking powder (5-7.5 ml)
- 3 cups of wheat flour (375 g)
- 2 cups of refined sugar (400 g)
👨🍳 Instructions
- 1
In a bowl, mix together 4 eggs, 2 cups of refined sugar, and 1 cup of butter or margarine until creamy.
- 2
Add 1.5 cups of buttermilk (or natural yogurt) and mix well.
- 3
Gradually incorporate 3 cups of wheat flour and 1 to 1.5 teaspoons of baking powder into the mixture.
- 4
Stir until the batter is smooth and well combined.
- 5
Pour the batter into a prepared baking pan and bake until golden brown.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until volume increases by 50% and mixture becomes pale yellow, as this incorporates air bubbles that create cake structure.technique3-5 minutes, 50% volume increase
- ✓Add eggs one at a time and beat for 30 seconds between each addition to maintain emulsion stability, preventing the batter from breaking and creating a dense cake.technique30 seconds per egg
- ✓Alternate adding flour and buttermilk in 3 additions (flour-milk-flour-milk-flour), mixing only until just combined to prevent gluten overdevelopment which creates tough texture.technique3 alternating additions
- ✓Use buttermilk at room temperature (68-72°F) because cold dairy can cause butter to seize and create lumpy batter that won't properly incorporate.ingredient68-72°F
- ✓Bake at 325°F rather than higher temperatures to ensure even heat penetration through the thick batter, preventing a domed top and ensuring uniform crumb structure.timing325°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Most cake recipes fail because they don't mention the 160°F butter temperature—too hot kills leavening, too cold won't cream.
Delicious Cake
Bake up a delightful cake with this easy, mixer-free recipe that’s perfect for any occasion! Featuring fluffy all-purpose flour, rich butter, and a hint of vanilla, you’ll enjoy a moist and flavorful treat that’s a breeze to whip up by hand. Get ready to impress your friends and family with this simple yet scrumptious dessert!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 cup of butter or margarine (227 g)margarine of good quality, 80% fat
- 1.5 cups of buttermilk (340 g)can be replaced with natural yogurt
- 4 eggs
🫙Pantry Staples(3)
- 1 to 1.5 teaspoons of baking powder (5-7.5 ml)
- 3 cups of wheat flour (375 g)
- 2 cups of refined sugar (400 g)
👨🍳 Instructions
- 1
In a bowl, mix together 4 eggs, 2 cups of refined sugar, and 1 cup of butter or margarine until creamy.
- 2
Add 1.5 cups of buttermilk (or natural yogurt) and mix well.
- 3
Gradually incorporate 3 cups of wheat flour and 1 to 1.5 teaspoons of baking powder into the mixture.
- 4
Stir until the batter is smooth and well combined.
- 5
Pour the batter into a prepared baking pan and bake until golden brown.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed until volume increases by 50% and mixture becomes pale yellow, as this incorporates air bubbles that create cake structure.technique3-5 minutes, 50% volume increase
- ✓Add eggs one at a time and beat for 30 seconds between each addition to maintain emulsion stability, preventing the batter from breaking and creating a dense cake.technique30 seconds per egg
- ✓Alternate adding flour and buttermilk in 3 additions (flour-milk-flour-milk-flour), mixing only until just combined to prevent gluten overdevelopment which creates tough texture.technique3 alternating additions
- ✓Use buttermilk at room temperature (68-72°F) because cold dairy can cause butter to seize and create lumpy batter that won't properly incorporate.ingredient68-72°F
- ✓Bake at 325°F rather than higher temperatures to ensure even heat penetration through the thick batter, preventing a domed top and ensuring uniform crumb structure.timing325°F