Tall & Fluffy Butter Cake

This high-rising, fluffy sponge cake is a Latin American classic, perfect for celebrations or an afternoon treat. With a tender crumb and rich buttery flavor, it’s ideal for filling, layering, or enjoying plain with coffee.

Looking for more sponge cakes or frosting ideas? Explore our full baking collection at tinsuf.com — every recipe tested and loved!

 Ingredients

• 6 large eggs (room temperature)

• 2 cups sugar

• 1 cup whole milk (or evaporated milk)

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• 1 cup butter, softened

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon vanilla extract

• Pinch of salt

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 Instructions

1. Prep Your Oven & Pan

• Preheat oven to 350°F (180°C).

• Grease and flour a tall round or bundt cake pan (at least 4 inches deep).

2. Sift the Dry Ingredients

• In a bowl, sift together the flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

• In a large mixing bowl, beat the butter and sugar until light, fluffy, and pale. This step is key for achieving that soft, airy texture.

4. Add Eggs & Vanilla

• Add the eggs one at a time, beating well after each addition.

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• Mix in the vanilla extract.

5. Alternate Wet & Dry Ingredients

• Add the flour mixture in 3 parts, alternating with the milk. Begin and end with the flour.

• Mix just until combined — do not overmix.

6. Bake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

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7. Cool & Serve

• Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

 Serving Tips & Storage

• This sponge cake is perfect for slicing and layering with buttercream, whipped cream, or fruit preserves.

• Store in an airtight container at room temperature for up to 4 days or refrigerate for longer shelf life.

 Pro Tips

• For a richer taste, use evaporated milk instead of regular milk.

• Want to frost it? Try our silky vanilla buttercream from this recipe on tinsuf.com.

• Add a citrus twist with a teaspoon of lemon zest or orange zest.

FAQs

Q: Can I use margarine instead of butter?
A: Butter gives a richer flavor, but margarine can be used in equal parts with slightly different results.

Q: Can I freeze this cake?
A: Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature.

Enjoy your delicious Tall & Fluffy Butter Cake — a timeless classic made even better with love and the right technique. More Latin-inspired bakes? Visit tinsuf.com for exclusive tips, variations, and frosting ideas.

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