Ingredients
Scale
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 4 cups all-purpose flour, sifted
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 300°F (150°C).
- Grease and flour a 10-inch tube pan or line with parchment paper for easy release.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter on medium speed until creamy and light, about 3-5 minutes.
- Gradually add sugar, continuing to beat until the mixture is fluffy and pale in color.
Step 3: Add Eggs One at a Time
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Alternate Dry and Wet Ingredients
- Gradually add the flour to the butter mixture in three additions, alternating with the milk.
- Begin and end with the flour, mixing just until combined. Avoid overmixing to maintain the cake’s tender texture.
Step 5: Add Extracts
- Stir in the vanilla extract and almond extract (if using) to enhance the flavor.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Use high-quality butter for the best flavor; it’s the star ingredient in this recipe.
- Ensure your ingredients are at room temperature for a smooth batter.
- Be patient during the baking process; this cake needs low and slow heat to achieve its perfect texture.