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. 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 alongside a scoop of ice cream for a simple and elegant dessert that’s sure to please.
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
For an 8 inch round pan, bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.