Butter Cake

Butter Cake (Light and Moist)

Ingredients:

- 1⅔ cups cake flour (200 g)  

- ¼ cup milk powder (50 g)  

- 1 teaspoon baking powder  

- ¼ teaspoon salt  

- 3 large eggs, room temperature  

- ⅔ cup whole milk, room temperature (150 ml)  

- ¾ cup salted butter, softened (170 g)  

- ⅓ cup granulated sugar (80 g)  

- ¾ cup powdered sugar (100 g)  

- 2 teaspoons SP cake emulsifier (10 g)  

> Note: If SP isn’t available, you can use Ovalette (another emulsifier) or substitute with 1 tbsp vegetable shortening + ½ tsp baking soda. Texture may vary slightly.

Directions:

1. Preheat oven to 300°F (150°C).  

2. Sift together cake flour, milk powder, baking powder, and salt. Set aside.  

3. Whisk eggs and milk until smooth. Set aside.  

4. In a mixing bowl, beat butter and granulated sugar until just combined. Add powdered sugar and beat until light and fluffy, scraping the bowl as needed.  

5. Add SP and beat for 1 minute on medium speed.  

6. Slowly pour in the egg-milk mixture while mixing on low speed. Mix until fully incorporated.  

7. Add dry ingredients in three additions, mixing gently after each until smooth.  

8. Mix on medium speed for 1 minute, then reduce to low speed for 1 more minute to eliminate air bubbles.  

9. Pour about 1 lb (500 g) of batter into a lined baking tray.  

10. Place the tray into a larger pan lined with damp paper towels and filled with water to create a steam bath.  

11. Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.

#buttercake

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