Vanilla Butter Cake

28

PREP TIME

15 min

Makes

3 L) cake or 1 double layer cake or 24 cupcakes

* PLUS Baking Time: 35 minutes

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1 cup milk
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 3 eggs

Instructions

  • Preheat oven to 350F (180C). Lightly butter a 9×13-in. (3 L) baking dish, or two 8-in. (23-cm) round baking pans, then line with parchment or waxed paper. For cupcakes, place 24 paper baking cups in two muffin tins. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Cut butter into cubes and add to flour along with 3/4 cup (175 mL) milk, vanilla and almond extract. Beat on low speed with an electric mixer for 1 min. Add eggs and remaining 1/4 cup (50 mL) milk. Beat on medium-low speed for 2 min. Pour batter into prepared pan(s). If making cupcakes, fill 1/2 full. Lightly tap pan(s) on counter to prevent large air bubbles from forming.
  • Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 35 to 40 min for a 9×13-in. (3-L) pan or two 8-in. (23-cm) baking pans or 20 to 25 min for cupcakes. Cool cakes in pans for 10 min, then run a knife around inside edge of pan(s). Turn onto a baking rack and cool. If baking ahead, wrap in plastic wrap. It will keep well at room temperature overnight or wrap in foil and freeze up to 4 months.

Nutrition (per serving)

  • Calories
  • 140,
  • Protein
  • 2.4 g,
  • Carbohydrates
  • 22.2 g,
  • Fat
  • 4.8 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 159 mg.

Let this all-purpose cake, with its whisper of almond extract, serve as your standby for special occasions or an easy everyday indulgence.

Fudge Swirl

In a small bowl, microwave 2 squares (56 g) chopped bittersweet or semi-sweet chocolate on medium for 1 to 2 min. Stir until smooth. Let cool. Prepare batter above, but omit almond extract. Scrape 1/4 of batter into another bowl and stir in chocolate until evenly mixed. Scrape remaining vanilla batter into prepared pan(s). Drop spoonfuls of chocolate overtop. Using a knife, swirl for a marbled effect.

Island Spice

Prepare batter, adding 11/2 tsp (7 mL) cinnamon, 3/4 tsp (4 mL) each ground ginger and nutmeg and 1/4 tsp (1 mL) allspice to dry ingredients.

Maple Nut

Prepare batter, adding 4 tsp (20 mL) maple extract along with vanilla. Omit almond extract. Then fold 1/2 cup (125 mL) finely chopped walnuts into batter.

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