Easy Butter Cake - Rebbit Care

Table of Contents

Yield: 1 loaf or 1 round 8-inch cake
Prep time: 15 minutes
Bake time: 40-50 minutes

Preheat and Prepare: Preheat your oven to 350°F (180°C or 160°C for a fan oven). Grease and line an 8×4 inch loaf pan or an 8-inch round cake pan with parchment paper. This prevents sticking and makes it easy to remove the cake.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. This step aerates the flour and ensures the baking powder is evenly distributed, which is key for a uniform rise. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric hand mixer or a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3-5 minutes, until the mixture becomes very pale, fluffy, and creamy. This is the most important step for a light texture—don’t rush it!

Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next. If the mixture looks like it’s starting to curdle (this can happen if the eggs are cold), add a spoonful of your measured flour with each egg to help stabilize the mixture.
Incorporate Dry and Wet Ingredients: Reduce the mixer speed to low. Add half of the flour mixture and mix until just combined. Pour in all of the milk (and vanilla extract, if using) and mix briefly. Finally, add the remaining flour and mix until just combined. Do not overmix at this stage, as it will develop the gluten and make the cake tough.
Bake: Pour the batter into your prepared pan and smooth the top with a spatula. For an extra touch, you can sprinkle a few flakes of sugar on top for a crunchy crust.
- Bake for 40-50 minutes. The cake is done when it is golden brown on top, and a skewer or toothpick inserted into the center comes out clean.
- Oven tips: If the top is browning too quickly, loosely tent it with a piece of aluminum foil for the remainder of the baking time.
Cool: Let the cake cool in the pan for 15-20 minutes. Then, carefully run a knife around the edges and invert it onto a wire rack to cool completely. This waiting period is crucial; slicing into a warm cake will cause it to crumble.

Room Temperature is Key: Using softened butter and room-temperature eggs and milk is non-negotiable for this recipe. It allows the ingredients to emulsify properly, creating a smooth, homogenous batter that rises evenly.
Don’t Overmix: Once the flour is added, mix only until you no longer see dry streaks of flour. Overmixing develops gluten, leading to a dense, tough cake.
Check for Doneness: Ovens vary. Start checking at the 35-minute mark. The cake should spring back lightly when touched in the center.

Storage: Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.

Enjoy your baking! This cake is perfect with a cup of tea or coffee.