Why You’ll Love This Butter Cake Recipe
You’re going to love this butter cake recipe for its simplicity and delightful flavor. It’s the perfect blend of buttery richness and sweet goodness, making it a fantastic choice for any occasion.
I appreciate how quick it’s to whip up, even on a busy day. Just a few basic ingredients come together to create something truly special.
The aroma that fills my kitchen while it bakes is pure bliss, and I can’t help but smile. Plus, it’s incredibly versatile; you can enjoy it plain or dress it up with icing or fresh fruit.
You won’t be disappointed!
Ingredients of Butter Cake
When it comes to baking a delicious butter cake, having the right ingredients is key to ensuring that your cake turns out moist, fluffy, and packed with flavor. You’ll be thrilled to know that the ingredients required are straightforward and commonly found in most kitchens.
So, let’s gather everything you need to make this delightful treat.
Ingredients for Butter Cake:
- 250 g unsalted butter
- 210 g caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 200 g self-rising flour, sifted
- 1/2 teaspoon salt
- 4 tablespoons milk
Now, before you immerse yourself in mixing, let’s chat about these ingredients a bit. Using unsalted butter is important because it allows you to control the saltiness in your cake, giving you the perfect balance of flavors.
Caster sugar, which is finer than regular sugar, helps create that lovely, airy texture we all adore in cakes – trust me, you don’t want a dense brick here. And don’t skimp on the eggs; they’re not just for binding but also for that rich, moist quality we crave.
If you happen to be out of self-rising flour, you can make your own by combining all-purpose flour with baking powder. Just remember to sift it well to avoid any lumps.
Finally, the milk adds moisture to the mix, so it’s not just a decorative splash; it’s essential. Now that you know what you need, let’s get ready to bake!
How to Make Butter Cake
Alright, let’s plunge into the delightful world of butter cake making. First things first, you’ll want to preheat your oven to 170°C (that’s around 340°F for my friends across the pond). While that’s heating up, grab your 9-inch cake pan and give it a good grease and flour. This step is essential because you want your cake to slide right out when it’s done, instead of clinging on for dear life like a toddler refusing to leave a playground.
Now, let’s get to the real fun—mixing up those ingredients. In a large mixing bowl, toss in 250 g of unsalted butter and 210 g of caster sugar. Use an electric mixer or a good ol’ wooden spoon (if you’re feeling adventurous) to cream them together until the mixture is light and fluffy. This part is like a workout for your arms, but oh, is it worth it.
Next, crack 4 eggs into the bowl, one at a time, and beat well after each addition. You want to make sure each egg is fully incorporated before adding the next; this is where the magic happens. Oh, and don’t forget that 1 teaspoon of vanilla essence—it’s like the secret handshake in your cake batter that brings everything together.
Once your mixture is looking all fluffy and happy, it’s time to add the dry ingredients. Gently fold in 200 g of sifted self-rising flour and 1/2 teaspoon of salt, bit by bit. Now, I know folding sounds fancy, but really, it just means you’re gently mixing without deflating all that air you just whipped in.
Finally, pour in 4 tablespoons of milk and stir until everything is well combined. At this point, your batter should be smooth and a little bit irresistible. Pour this glorious mixture into your prepared cake pan, making sure it’s nice and leveled out. Leave a shallow well in the middle—this helps the cake rise evenly, so it doesn’t end up looking like a lopsided pancake.
Bake that beauty for about 45 to 55 minutes, or until a toothpick comes out clean. The aroma wafting through your kitchen will be enough to make anyone’s mouth water. Just remember, patience is key; it’ll be worth the wait!
Butter Cake Substitutions & Variations
Now that we’ve mastered the classic butter cake recipe, it’s time to get creative with substitutions and variations.
You can swap unsalted butter for coconut oil or even a vegan butter alternative if you’re looking for a dairy-free option. For a twist, try adding almond extract instead of vanilla or mixing in citrus zest for a revitalizing flavor.
If you want a richer cake, consider incorporating sour cream or yogurt into the batter. You can also experiment with different flours, like almond or whole wheat, to add unique textures and tastes.
The possibilities are endless, so let your imagination run wild!
Additional Tips & Notes
To guarantee your butter cake turns out perfectly every time, I recommend keeping a few key tips in mind.
First, make sure your ingredients are at room temperature; this helps with even mixing.
Don’t skip the creaming process; it’s essential for a light texture.
When folding in the flour, be gentle to avoid overmixing.
I also suggest checking your cake a few minutes before the suggested baking time since oven temperatures can vary.
Finally, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Enjoy your baking adventure!