Whether you're baking a cake for mom's birthday or cupcakes for the kids, you can't go wrong with a classic butter cake recipe. The buttery flavor of this cake makes it ultra velvety and sweet without being too dense. It has a firm, yet moist texture, so this butter cake recipe is ideal if you're crafting a multi-layered or tiered cake. This butter cake recipe is also great for baking in shaped pans, fluted tube pans, the Wonder Mold Pan or any baking dish with fine detailing. Pair it with your favorite frosting or serve it plain with a scoop of ice cream for a simple and elegant dessert that's sure to please.
Preheat the oven to 350°F. Prepare pans with vegetable pan spray or use Wilton’s Cake Release Spray.
Using a stand mixer (if available), combine butter and sugar together in a large mixing bowl, creaming until mixture is light and fluffy.
Next, add eggs one at a time, beating well after each addition. Then, mix in the pure vanilla extract and the almond extract.
In a separate bowl, mix the flour with the baking powder and salt. Once mixed, alternate adding the flour mixture slowly to the creamed butter mixture while also mixing in the milk until it’s thoroughly mixed.
Slowly pour the combined batter into two 8-inch round pans making sure the same amount is in each, place in a preheated oven, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Once the butter cake is finished baking, remove it from the oven and let it cool for 10 minutes while still in the baking pan. Then, loosen the sides and place the baked cake layers on a cooling wire rack.
Let the cake cool completely to room temperature before decorating with buttercream frosting.