Vanilla Milk Ring Cake with Butter and Four Eggs
A plain butter and vanilla cake with four eggs and milk, baked in a roomy ring pan rather than crowding all the batter into one loaf.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened softened but not melted
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned lightly and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk room temperature
Pan Preparation
- 1 tablespoon butter for greasing all grooves and tube
- 1 tablespoon all-purpose flour for dusting pan; tap away excess
Instructions
- Preheat to 350°F. Grease and lightly flour a 12-cup ring or tube pan, including the central tube, tapping away surplus flour.
- Cream softened butter with sugar until lighter. Beat in the eggs individually, scrape the bowl, and add vanilla.
- Whisk flour with baking powder and salt. Mix into the butter base in 3 additions, alternating with milk in 2 additions, stopping once the batter is smooth. Fill the pan no higher than about two-thirds.
- Bake 55–65 minutes or longer until a skewer in thick cake emerges without raw batter and the surface springs back. Protect an early-browning surface loosely.
- Cool in the pan 10 minutes, turn onto a rack, and leave about 60 minutes more or until fully cool. Cut into 12 slices.
Notes
A 12-cup ring pan gives this full batter room; do not overfill a smaller vessel. Pan color and shape affect baking time. Complete cooling may exceed the estimate.