A simple and classic butter cake recipe, perfect for birthday cakes.
This basic butter cake recipe captures everything we love about this classic cake.
It is delicate, with a balanced texture and delicate crumbs that melt in the mouth. And of course, that delicious butter flavor. Yum. Yum.
What is a butter cake?
Butter cake is an old fashioned cake that makes butter the star ingredient – it is known for its rich and buttery taste as the name suggests.
It is lighter in texture but larger in volume compared to pound cakes.
It has a denser texture compared to a sponge cake (which usually contains very little or no butter or other fats).
Butter cake is extremely versatile And it can be enjoyed plain, or with different fillings, toppings, toppings and glazes.
The history of butter cake
What we know today as a It is thought that the origin of the butter cake From the English pound cake.
It has evolved into the “quintessential American cake” and is often the cake of choice for birthday cakes, wedding cakes and other celebrations.
We are also quite keen on this particular type of cake here in Australia!
I remember my mother bringing home blocks of butter cake with vanilla frosting and sealers from the bakeries where she worked. Always wrapped in plastic wrap and always delicious.
However, today we are making it at home!
Here is mine Traditional butter cake recipe Detailed below in full and on the recipe card at the very end of this post.
Butter cake ingredients
Here’s what you need to make this classic cake:
- A 7 inch round pan
- SR flour (or regular/all purpose flour + baking powder)
- Salt
- butter
- Vanilla extract
- fine sugar
- eggs
- milk.
The ingredient amounts can be found on the recipe card at the end of this post. Keep scrolling!
How to make a butter cake
preparation
Start with Preheat the oven to medium (180°C/355°F, fan) f Grease your 7 inch cake pan. (Then line it with baking paper).
the cream and mixing
Cream the butter and vanilla extract until airy.
Add the sugar gradually and hit again.
Add the eggs one at a time, beating after each addition.
Next, we need Add the flour and milk little by little as follows:
- Add half of the flour and fold into the mixture.
- Add all the milk and fold into the mixture.
- Add the rest of the flour and fold into the mixture.
Then, pour the mixture into the mold.
Use a spatula to level the mixture if necessary
baking
Bake your cake for 50 minutes or until a skewer inserted into the center comes out clean.
Cool for 10 minutes before turning the cake onto a wire rack to cool completely before frosting.
Frosting for butter cake
Sure, you can enjoy this rich butter cake recipe on its own.
But why not smother it in this lovely vanilla buttercream frosting?
To make the frosting, you will need:
- unsalted butter
- sugar powder (sugar powder)
- milk.
And add some sprinkles if you want to make it really fancy!
Beat the butter before gradually adding the powdered sugar and continuing to beat.
After that, add the milk and beat again until you get a light and fluffy mixture.
Use a spatula to spread buttercream on the cooled cake. Add sprinkles, if desired.
And who wouldn’t want some nice splashes?
Frequently asked questions about recipes
That. How long will this cake keep?
Store at room temperature – frozen or chilled – for up to 3 days.
That. Can it be frozen?
Yes. Wrap and freeze for up to two months.
That. Do you have other recipes for classic cakes?
I sure do! Check out my recipes for sponge cake, boiled chocolate cake, carrot cake, swiss roll, sultana cake, coconut cake, Christmas cake, rock cakes, lamingtons, lemon cake, butterfly cakes, pumpkin cake and chocolate ripple cake.
- 2 cups SR flour, sifted (280 grams) (or 2 cups of regular/all-purpose flour + 4 teaspoons of baking powder)
- pinch Salt
- 125 gram butter
- 1 teaspoon Vanilla extract
- 2/3 Goblet fine sugar (quality sugar)
- 2 eggs
- 1/2 Goblet milk (125 ml)
Vanilla buttercream frosting
- 125 gram unsalted butter
- 1 1/2 cups sugar powder (sugar powder)
- 1 tablespoon milk
- scatter (decorate)
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Preheat oven to medium (180 degrees Celsius/355 degrees Fahrenheit, fan)
-
Grease the cake pan and line with baking paper.
-
Cream the butter and vanilla extract.
-
Add the sugar gradually and beat again.
-
Add the eggs one by one, and beat after each addition.
-
Add half of the flour and fold into the mixture.
-
Add all the milk and fold into the mixture.
-
Add the rest of the flour and fold into the mixture.
-
Spread mixture into the mold.
-
Bake for 50 minutes or until a skewer inserted into the center comes out clean.
-
Cool for 10 minutes before turning the cake onto a wire rack to cool completely before frosting.
Vanilla buttercream frosting
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Beat butter before gradually adding powdered sugar and continuing to beat.
-
Add milk and beat again until a light and fluffy mixture is obtained.
-
Use a spatula to spread buttercream on the cooled cake. Add sprinkles, if desired.
Calories: 345KKL | Carbohydrates: 43G | protein: 4G | Fat: 18G | Saturated fat: 11G | Polyunsaturated fat: 1G | Unsaturated fat: 5G | trans fat: 1G | Cholesterol: 73mg | sodium: 84mg | potassium: 56mg | fiber: 1G | Sugar: 26G | vitamin: 579IU | calcium: 27mg | iron: 1mg
