Cake with soft butter

Table of Contents

Components:

Two cups (400g) of granulated sugar and one cup (226g) of softened unsalted butter
Four big eggs
315g (2 ½ cups) all-purpose flour
One spoonful of baking powder
Half a teaspoon of salt
One cup (240 milliliters) of milk
Two teaspoons of vanilla extract

Set the oven temperature to 175°C (350°F). Grease two 9-inch round cake pans and dust them with flour.
In a large bowl, cream the sugar and butter until light and fluffy, 3 to 5 minutes.
Beat thoroughly after adding each egg one at a time. Add the vanilla extract and stir.
Mix the flour, baking powder, and salt in a another basin.
Add the dry ingredients to the butter mixture gradually, switching between them and the milk. Add the flour mixture first and stir until just mixed.
Smooth the tops of the pans after dividing the batter equally among them.
A toothpick inserted in the center should come out clean after 25 to 30 minutes of baking.
After 10 minutes of cooling in the pans, move the cakes to a wire rack to finish cooling.

Advice:

For a distinct taste, you can add almond extract or lemon zest.
Before frosting, brush the cooled cakes with a simple syrup, which is made by boiling equal parts water and sugar until the sugar dissolves, to provide more moisture.

Savor the delectable soft butter cake!