Start with quality ingredients—a perfect blend of flour, butter, sugar, eggs, and vanilla extract. These form the foundation of a classic yellow butter cake.
The key to the cake's richness lies in butter. Use unsalted butter at room temperature for a smooth and creamy texture.
Cream the butter and sugar until light and fluffy. This process incorporates air, ensuring a tender and moist crumb.
Add eggs one at a time, allowing each to fully integrate. This step contributes to the cake's structure and stability.
Sift the flour to aerate it before adding to the batter. Gentle folding prevents gluten overdevelopment, maintaining the cake's softness.
A dash of vanilla extract enhances the cake's flavor profile. Choose high-quality vanilla for a distinct, aromatic touch.
Incorporate whole milk to balance the richness, ensuring a moist consistency. Alternate additions of flour and milk, ending with flour, for an even mix.
Distribute the batter evenly into prepared pans. Smooth the tops for an even rise, and tap to release air bubbles.
Bake at the right temperature until golden. Use the toothpick test—a clean toothpick indicates a perfectly baked cake.
Allow the cake to cool in the pan before transferring to a rack. This prevents the structure from collapsing.