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Butter Cake

  • Prep Time: 40m
  • Cook Time: 20m
  • Total Time: 1h 10m


  • 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


  1. 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.
  2. Sift together the flour and baking powder in a bowl, then whisk gently to blend. Set aside.
  3. In a stand mixer, whip the heavy cream until soft peaks form. Set aside.
  4. 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.
  5. 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.
  6. Using a spatula, add the flour mixture and gently stir to combine thoroughly. Then, gently fold in the whipped cream until combined.
  7. 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.
  8. 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.
  9. Remove the cakes from the oven and let cool for 5 minutes before loosening the edges and inverting them onto a rack. Cool completely.
  10. 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.