This beautiful cake recipe is a 100 year old treasure and a keeper! This recipe was discovered in an old McCall’s cookbook published in 1910, and you will fall in love with this fluffy, moist, easy-to-prepare cake.
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until smooth.
Stir in the vanilla extract.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Kcal: 350 per serving
FAQ:
Q: Can I use salted butter instead of unsalted?
A: While you can use salted butter, it’s recommended to use unsalted butter to better control the saltiness of the cake.
Conclusion:
Savor the simple pleasure of this classic butter cake with its moist, tender crumb and irresistible flavor. Perfect for any occasion!