Butter Cake
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Prep Time:
40m
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Cook Time:
20m
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Total Time:
1h 10m
Ingredients
- 240 g Heavy or whipping cream, 35% fat
- 150 g Unsalted butter, room temperature (2/3c)
- 280 g Sugar
- 4 g Fine sea salt
- 12 g Vanilla extract
- 270 g Unbleached cake or all-purpose flour
- 10 g Baking powder
- 220 g Large eggs (about 4), room temperature
Instructions
- Preheat the oven to 350°F. Grease two 9" round cake or springform pans with butter. Line the bottoms with parchment, butter the paper, and dust with flour. Set aside.
- Sift together the flour and baking powder in a bowl, then whisk gently to blend. Set aside.
- In a stand mixer, whip the heavy cream until soft peaks form. Set aside.
- Using the same mixer, beat the butter until it's smooth. Gradually add the sugar, salt, and vanilla. Beat for about 5 minutes once everything has been added. The mixture will lighten and become fluffy.
- In a separate bowl, whisk the eggs. With the mixer running, gradually add the eggs to the butter mixture. When the eggs are nearly incorporated, add 1-2 tbsp of the sifted flour mixture and mix gently. Add a touch more flour if the mixture starts to separate or look curdled.
- Using a spatula, add the flour mixture and gently stir to combine thoroughly. Then, gently fold in the whipped cream until combined.
- Divide the batter evenly between the two cake pans. Level the surface then tap the pans a few times (3-4) to loosen any large bubbles.
- Convection bake the cakes for 20 to 22 minutes, or until a cake tester or toothpick inserted into the center comes out with a few moist crumbs attached.
- Remove the cakes from the oven and let cool for 5 minutes before loosening the edges and inverting them onto a rack. Cool completely.
- When cooled completely and room temperature to the touch, frost and finish as desired. If freezing the cakes for later, well-wrapped cakes will last up to a month in the freezer.