Old Fashioned Butter Cake

Ingredients:

• 2 cups all-purpose flour, sifted
• 1 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 eggs

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch x 2-inch baking pans and set aside.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. Add softened butter, milk, and vanilla extract. Using a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl to ensure even mixing.
4. Add eggs and continue beating for another 2 minutes until the batter is smooth and well combined.
5. Divide the batter equally between the prepared pans, ensuring an even distribution.
6. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them onto a cooling rack to cool completely.
8. Once cooled, frost the cakes with your favorite frosting. A recommended option is the “Perfectly Chocolate” Chocolate Frosting.

Perfectly Chocolate Frosting Ingredients:

• 1 stick (1/2 cup) butter or margarine
• 2/3 cup Hershey’s cocoa
• 3 cups powdered sugar (confectioners’ sugar)
• 1/3 cup milk (plus an additional few drops to adjust consistency)
• 1 teaspoon vanilla extract

Perfectly Chocolate Frosting Directions:

1. Melt the butter in a saucepan. Stir in cocoa until well combined.
2. Alternately add powdered sugar and milk to the cocoa mixture, beating on medium speed until the desired spreading consistency is achieved. Add more milk if needed.
3. Stir in vanilla extract until fully incorporated.
4. Frost the cooled cakes generously with the chocolate frosting.

FAQs:

1. Can I use a different type of flour for this recipe?
   • While all-purpose flour is recommended for the best results, you can experiment with alternative flours such as cake flour or gluten-free flour blends, keeping in mind that it may slightly alter the texture of the cake.
2. Can I substitute butter with margarine?
   • Yes, you can substitute butter with margarine in equal quantities, but note that it might affect the flavor and texture slightly.
3. Can I make this cake ahead of time?
   • Yes, you can bake the cakes ahead of time and store them in an airtight container at room temperature for up to two days before frosting.
4. Can I freeze the unfrosted cakes?
   • Absolutely! Wrap the unfrosted cakes tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before frosting and serving.
5. How can I make the frosting thicker?
   • Increase the amount of powdered sugar in the frosting until you achieve the desired thickness.
6. Can I use a different type of frosting?
   • Yes, feel free to use any frosting of your choice to personalize the cake to your liking.
7. Can I add nuts or chocolate chips to the batter?
   • Certainly! You can fold in chopped nuts or chocolate chips into the batter before pouring it into the pans for added texture and flavor.
8. How should I store the frosted cake?
   • Store the frosted cake in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best taste and texture.

Tips:

1. Ensure all ingredients are at room temperature before starting the recipe for optimal mixing and texture.
2. Sifting the dry ingredients together helps to aerate the flour and ensure a lighter cake.
3. Do not overmix the batter once the eggs are added to prevent the cake from becoming dense.
4. To evenly distribute the batter in the pans, use a kitchen scale to measure or eyeball it by pouring an equal amount into each pan and smoothing the surface with a spatula.

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