Perfect Vanilla Butter Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 cups ALL PURPOSE FLOUR1 TSP BAKING SODA1 TSP BAKING POWDER1 1/3 CUPS UNSALTED BUTTER1 1/2 CUPS BUTTERMILK6 LARGE EGGS2 TSP VANILLA EXTRACT1/2 TSP SALT2 3/4 CUPS GRANULATED SUGAR
GREASE AND PARCHMENT PAPER A HALF SHEET PAN OR 2 9" ROUND PANS
PRE HEAT OVEN TO 350 DEGREE F
SIEVE ALL DRY INGREDIENTS TOGETHER
CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY
ADD EGGS AND VANILLA , MIX TO INCORPORATE
ALTERNATE ADDING THE DRY INGREDIENTS AND BUTTERMILK ON LOW SPEED UNTIL COMBINED, DO NOT OVER BEAT OR CAKE WILL BE TOUGH.
POUR INTO PAN AND SPREAD EVENLY
BAKE FOR ABOUT 15 MINS OR UNTIL CAKE IS GOLDEN BROWN AND SPRINGS BACK TO THE TOUCH
REMOVE FROM OVEN
COOL IN PAN FOR 10 MINS
REMOVE TO COOLING RACK TO COOL.
Serving Size: 1 half sheet cake or 2 9" rounds
PRE HEAT OVEN TO 350 DEGREE F
SIEVE ALL DRY INGREDIENTS TOGETHER
CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY
ADD EGGS AND VANILLA , MIX TO INCORPORATE
ALTERNATE ADDING THE DRY INGREDIENTS AND BUTTERMILK ON LOW SPEED UNTIL COMBINED, DO NOT OVER BEAT OR CAKE WILL BE TOUGH.
POUR INTO PAN AND SPREAD EVENLY
BAKE FOR ABOUT 15 MINS OR UNTIL CAKE IS GOLDEN BROWN AND SPRINGS BACK TO THE TOUCH
REMOVE FROM OVEN
COOL IN PAN FOR 10 MINS
REMOVE TO COOLING RACK TO COOL.
Serving Size: 1 half sheet cake or 2 9" rounds
Nutritional Info Amount Per Serving
- Calories: 276.2
- Total Fat: 12.1 g
- Cholesterol: 39.4 mg
- Sodium: 142.2 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
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