Butter cake
This butter cake is a classic dessert featuring a rich, buttery flavor and moist texture, made simply with butter, sugar, and eggs. It's easy to whip up and perfect for any occasion, ensuring a comforting homemade treat.
Cook time 25 min
Prep time 15 min
Ingredients:
1 cup butter1 cup sugar
1 tsp vanilla extract
3 eggs
2 cups self-raising flour
1/2 cup milk (1% fat)
Butter cake is a classic and delicious dessert that is perfect for any occasion. Its rich, buttery flavor and moist texture make it a favorite among cake lovers. This simple yet delightful recipe requires only a handful of common ingredients, making it easy to whip up whenever you crave a comforting, homemade treat.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Use an electric mixer on medium speed for about 3-5 minutes.
- Add the vanilla extract to the butter-sugar mixture and mix well until fully incorporated.
- Add the eggs, one at a time, beating well after each addition to ensure a smooth and airy mixture.
- Gradually add in the self-raising flour, mixing gently after each addition. Alternate adding the flour with the milk. Start with 1/3 of the flour, then 1/3 of the milk, and continue this process until all the flour and milk are well combined.
- Mix just until the batter is smooth and no lumps remain. Do not overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Place the cake pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- The top should be lightly golden and the cake should spring back when touched lightly.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once completely cooled, the butter cake can be served as is, dusted with powdered sugar, or topped with your favorite frosting.
Your butter cake is now ready to be enjoyed! Whether you serve it plain, with a dusting of powdered sugar, or paired with your favorite frosting, this cake is sure to be a hit. The combination of its tender crumb and buttery richness makes it an irresistible dessert that will have everyone asking for seconds.
Butter cake FAQ:
Bake the butter cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cake is done when the top is lightly golden brown and springs back when touched. A toothpick inserted in the center should come out clean, indicating it's fully baked.
Yes, you can substitute self-raising flour with all-purpose flour by adding 2 teaspoons of baking powder for every cup of all-purpose flour to achieve a similar rise.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Use unsalted butter for the best flavor. If using salted butter, omit any added salt in the recipe to avoid excess saltiness.
Cooking Tips:
- Make sure to use room temperature ingredients for smoother mixing and a more even texture.
- Cream the butter and sugar thoroughly until the mixture is light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
- Add the eggs one at a time, beating well after each addition to ensure the batter is well combined.
- Sift the self-raising flour to avoid any lumps and achieve a finer texture.
- Alternate between adding the flour and milk to the batter, starting and ending with the flour. This helps to maintain the batter's consistency.
- Do not overmix the batter once all ingredients are combined; this can make the cake dense and tough.
- Preheat your oven to the correct temperature and bake the cake in the center of the oven for even cooking.
- Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with just a few crumbs, the cake is ready.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
12 ServingsCalories 320kcal
Protein 5g
Carbohydrates 36g
Fiber 0.75g
Sugar 18g
Fat 16g
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