Butter Cake (Vanilla Sponge Cake)

A classic, tender butter cake made with simple pantry staples. The crumb is moist and soft, keeping well for three days. Adapted from a Cook’s Illustrated master recipe, it can be made with a handheld beater or stand mixer.

Instructions

1. 1

   Preheat oven to 180°C / 350°F (standard) or 160°C / 320°F (fan). Place rack in the middle.

2. 2

   Butter 2 x 20cm / 8″ cake pans and line base with baking paper.

3. 3

   Whisk Wet ingredients (eggs, milk, vanilla) in a bowl to combine.

4. 4

   Whisk Dry ingredients (flour, cornflour, baking powder, sugar, salt) in a separate bowl using speed 1 on handheld beater.

5. 5

   Add 1/3 of the butter, mix on speed 1 until incorporated, then increase to speed 5 for 10 seconds. Repeat with remaining butter in 2 batches. Mixture should resemble wet sand.

6. 6

   Add half of Wet mixture, beat until incorporated, then add remaining Wet mixture and beat on speed 5 until almost smooth.

7. 7

   Divide batter between pans, smooth surface. Bake for 25 minutes. Skewer should come out clean but moist.

8. 8

   Cool on cooling rack for at least 15 minutes, then remove from pans.

9. 9

   Optional: Level top of cakes with serrated knife for neat layers.

10. 10

    For frosting: Beat cream, sugar, and vanilla on high until firm peaks form. Reserve 1 cup for piping if desired.

11. 11

    Place one cake on serving platter, spread thin layer of cream, top with strawberries, cut side down. Spread 1/3 of remaining cream.

12. 12

    Place second cake on top. Cover top and sides with remaining cream. Pipe decorations if desired and top with remaining strawberries.

Recipe Notes

• The combination of plain flour and cornflour mimics cake flour, creating a tender, velvety crumb.

• Cake pans: 2 x 20cm / 8″ recommended for flat, neat layers. Alternative: 3 x 20cm or 2 x 23cm pans if not leveling tops.

• Adapted from Cook’s Illustrated recipe. Butter can be added in 3 batches for convenience.

• Cream quantity allows coverage for middle, top, sides, and piping decorations. Reduce 1/2 cup if not piping.

• Stand mixer: Use guard for flour dust or add butter in small increments to minimize mess.

• Follow weights instead of cups for best results, especially in countries with varying cup measures.

• Store cake in airtight container for 3 days. If decorated with cream, refrigerate in warm climates and bring to room temperature before serving.

• Nutrition listed is for cake only, excluding cream. Including cream, it is 403 calories per serving.