Vanilla Butter Cake Recipe - Kosher

Servings: 12

Yield: 1 9-inch round cake (or 12 slices)

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Difficulty: Medium

Cooking Vessel: 9-inch round cake pan or 9x13-inch pan

Ingredients

2 1/2 cups (300 g) all-purpose flour, kosher-certified

2 1/2 tsp baking powder, kosher-certified

1/2 tsp salt

1 cup (227 g) unsalted butter, room temperature, kosher-certified

2 cups (400 g) granulated sugar

4 large eggs, room temperature, kosher-certified

1 tbsp pure vanilla extract

1 cup (240 ml) whole milk, room temperature, kosher-certified

Optional: 1 tbsp fine sugar for sprinkling on top

Instructions

1. Preheat oven: Set to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.

2. Mix dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. Cream butter and sugar: In a large bowl, beat butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.

4. Add eggs and vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract.

5. Incorporate dry and wet ingredients: Add the dry ingredients in three additions, alternating with milk in two additions, starting and ending with dry ingredients. Mix until just combined; do not overmix.

6. Pour into pan: Transfer batter into prepared pan and smooth the top.

7. Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Information (per slice, 1/12 of cake)

Calories: 370 kcal

Fat: 20 g

Saturated Fat: 12 g

Cholesterol: 95 mg

Carbohydrates: 44 g

Sugars: 28 g

Protein: 5 g

Sodium: 160 mg

Dietary Adaptations

Pareve (dairy-free): Use kosher-certified margarine instead of butter and a non-dairy milk (almond, oat, or soy). Ensure eggs are acceptable if following strict kosher rules.

Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if not included.

Lower sugar: Reduce sugar to 1 1/2 cups (300 g); the cake will be slightly less sweet but maintain texture.

Tips & Troubleshooting

Batter texture: 

Should be smooth and slightly thick. If too runny, ensure butter is at room temperature and not melted.

Cake sinking: 

Overmixing or opening the oven too early can cause this; always check doneness with a toothpick.

Even baking: 

Rotate the pan halfway through baking for even browning.

Storage: 

Keep cake in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

Serving Suggestions

Dust with powdered sugar or frost with kosher buttercream.

Serve with fresh berries or a drizzle of chocolate ganache.

Pair with tea, coffee, or a light dessert wine for an elegant presentation.

Notes

For a layered cake: Double the recipe to create two 9-inch layers.

For a richer flavor, substitute 1/2 cup of butter with cream cheese.

Always use room-temperature ingredients to ensure proper mixing and texture.