Name: Butter Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking powder; 1/2 teaspoon (2.5 ml) salt; 3/4 cup (180 ml) unsalted butter, softened; 1 1/2 cups (375 ml) sugar; 1 teaspoon (5 ml) vanilla extract; 3 eggs; 3/4 cup (180 ml) buttermilk or milk; 1 recipe Buttercream; 1/2 recipe Cranberry Compote (optional)

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the buttermilk.
- Spoon the batter into the prepared pans. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on wire rack.  
Assembly
- Cut the cakes in half horizontally to make four layers. Spread the cranberry compote on two slices or cover lightly with buttercream. Cover the two remaining slices with a little buttercream. Stack the slices alternately, topping with a slice covered with buttercream. Frost all around the cake with the remaining buttercream. Decorate, if desired.

Butter Cake

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Ingredients

Butter Cake

Preparation

Assembly

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