Along with your ingredients for the cake recipe, you'll also need some utensils and equipment, including:  A hand mixer or stand mixer Cake pans: one 9-by-13-inch pan, two nine-inch pans, or one Bundt pan Grease or parchment paper A large mixing bowl A large spoon or paddle For this butter cake recipe, you will want your oven preheated to 350 F (177 C). While you're waiting, grease your cake pans with butter, baking spray, or vegetable shortening. On top of the greased pan, sprinkle a pinch of flour to create a light dusting. If you'd rather not used greased pans, you can instead line your cake pan with parchment paper. Add the butter and sugar to your mixing bowl. Beat the ingredients together with your mixer on low speed. Continue beating for five to 10 minutes.  As the butter and sugar incorporate, increase the speed to medium, and finally to high for the last minute or two. Creaming the butter and sugar together in this way will create a light and fluffy cake that has plenty of volume, because the process whips air bubbles into the butter. Crack each egg separately into a small bowl and beat it a little before adding it to the flour and sugar mixture. This will give you time to remove any shell pieces, and will prevent the mixture from curdling. Turn the beaters on low and have them running as you add each egg.  You want the eggs at room temperature because a warm egg won’t decrease the final volume of the cake. Continue beating the mixture until all the eggs have been incorporated and the mixture is smooth and yellow. Beat on low until everything is incorporated. Don’t overmix, as this will produce a cake that’s tough instead of fluffy. Once added, beat the mixture on low for about 30 seconds. If there is any unincorporated batter on the sides of the bowl, use the spoon or paddle to scrape it down. Increase the speed to high and continue beating for a minute or two. If you're making more than one cake, divide the batter evenly between the two pans. Use your spoon to wipe the sides of the bowl so you don’t waste any batter. There are a few ways to tell when your cake is ready, and they include when:  The cake springs back when pressed gently with a finger The cake starts pulling away from the sides of the cake pan A toothpick inserted into the center of the cake comes out clean Place the cake on a wire rack and let it sit for 10 to 15 minutes. After this time, remove the rack from under the cake and place it on top of the cake pan. Flip the cake pan over and let the cake slide onto the rack. Let the cake continue cooling to room temperature before storing or frosting. If you are going to be serving and eating the cake immediately, proceed with layering, filling, or frosting.  For a cake that will be used within the week, wrap it in plastic and store it in a cool, dry place on your counter.  For a cake that will be used within three months, wrap it in plastic and store it in the freezer.
اجمعي لوازمك. سخني الفرن مسبقًا وجهزي الصواني. اخفقي السكر والزبد معًا. اخفقي البيض. اخفقي معه الطحين والملح وصودا الخبز. أضيفي الحليب والفانيليا. اسكبي الخليط في صينية الكعك. اخبزي الكعكة لمدة 25 إلى 30 دقيقة. اتركي الكعكة تبرد. زيني الكعكة أو احفظيها.