Butter Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper. Let the softened butter and eggs sit at room temperature for 20–30 minutes if not already at room temp.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed for 1 minute to loosen. Add the granulated sugar and beat on medium-high for 3–4 minutes, scraping down the bowl once, until the mixture is pale, light and fluffy.

Add eggs and flavor

Beat in the eggs one at a time, mixing well and scraping the bowl after each addition. Add the vanilla extract and the optional vegetable oil, beating just until incorporated.

Combine batter

With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients (dry–milk–dry–milk–dry). Mix just until combined and no large streaks of flour remain. Do not overmix.

Bake

Scrape the batter into the prepared 9-inch pan and smooth the top with an offset spatula. Bake in the center of the preheated oven for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert onto the rack to cool completely (about 45–60 minutes) before slicing and serving with coulis and ice cream.

While the cake bakes or cools, make the coulis. In a medium saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5–7 minutes.

Using a fine-mesh sieve set over a bowl, press the raspberry mixture through the sieve with the back of a spoon or a spatula to remove seeds. Discard seeds. If the coulis is thicker than desired, stir in up to 1 tablespoon cold water to reach a pourable consistency. Taste and adjust sugar or lemon as needed. Let the coulis cool to room temperature; it will thicken slightly as it cools.

For smoother texture and longer storage, transfer to an airtight container and refrigerate. Coulis will keep refrigerated for up to 4 days.

To plate, cut the butter cake into wedges. Place a wedge on each plate, spoon 2–3 tablespoons of raspberry coulis over or beside the cake, and top with a generous scoop of Tahitian vanilla ice cream. Garnish with fresh raspberries and dust lightly with powdered sugar if desired.

Serve immediately so the ice cream remains cold while the cake and coulis provide contrast in temperature and texture.