Butter Cake Recipe, a cornerstone of home baking, offers a delectable, buttery texture that makes it a favorite for all occasions. Whether it’s a family gathering or a simple afternoon tea, this butter cake recipe ensures a moist and flavorful treat every time.

What is Butter Cake Recipe made of?

Butter cake, a staple in both traditional and modern baking, is celebrated for its delightfully rich and buttery flavor. This simple yet exquisite dessert is comprised of staple pantry items, which when combined and baked, yield a cake that’s both versatile and comforting. Here’s a deeper dive into what makes up a butter cake and the roles each ingredient plays.

Butter: Unsurprisingly, butter is the fundamental component of butter cake. It not only contributes a significant portion of the flavor but also affects the texture. When creamed with sugar, butter traps air which helps to leaven the cake as it bakes, giving it a light and tender crumb. Most recipes call for unsalted butter to control the salt content, but salted butter can also be used for an enhanced flavor, with adjustments made to any added salt.

Sugar: Sugar is essential not just for sweetness but also for its role in the structure and texture of the cake. It works with butter in the creaming process to incorporate air into the batter. Moreover, sugar helps in browning the crust through caramelization, providing a delightful contrast to the soft interior.

Flour: All-purpose flour is typically used in butter cake recipes to build structure. It’s the canvas that holds the fat and sugar together. The gluten in the flour stabilizes the cake, but it’s important to mix it just right — too much mixing can make the cake tough, while too little can lead to a dense texture.

Eggs: Eggs are crucial for binding the ingredients together. They provide moisture, fat, and proteins, which help to emulsify and set the structure of the cake as it cooks. The yolks lend richness and color, while the whites help to aerate and lighten the batter.

Leavening agents: Baking powder or baking soda is commonly used to help the cake rise. These chemical leaveners release gases when activated by moisture and heat, causing the cake to puff up and become fluffy. The choice between baking powder or baking soda depends on the other ingredients’ acidity levels.

Milk or buttermilk: Liquid is essential to dissolve the sugar and allow the flour’s gluten to develop just enough to give the cake its body. Milk makes the batter more liquid; buttermilk, which adds a slight tang, can also be used to tenderize the gluten, resulting in a softer texture.

Vanilla extract: Vanilla adds a warm, aromatic flavor that complements the richness of the butter. It’s a subtle background note that enhances the overall flavor profile of the cake.

Optional ingredients: Depending on the recipe and desired outcome, ingredients like salt, lemon zest, or almond extract can be included to enhance the cake’s flavor. Salt sharpens the overall flavors, while citrus zest or extracts add a note of freshness and complexity.

Butter cake serves as a fantastic base for various desserts. It can be enjoyed plain, dusted with powdered sugar, or used as a component in more elaborate desserts like layer cakes, trifles, or topped with fruits and whipped cream. Its simplicity is what makes butter cake a timeless favorite, adaptable to countless variations and capable of carrying a wide range of flavors and toppings.

Whether served at a casual afternoon tea or as a celebratory dessert, butter cake’s appeal lies in its straightforward preparation and comforting richness, making it a beloved choice among both novice bakers and seasoned pastry chefs.

Ingredients for Butter Cake Recipe

500g salted butter
500g sugar
8 large eggs (or 9 small)
500g all-purpose flour
1/2 cup milk or buttermilk
3 tsp baking powder
2 tsp vanilla extract
Optional: lemon zest

Preparation Steps

Preheat your oven to 165°C (330°F). If using a fan-forced setting, reduce the temperature by 20°.
Prepare a 9 by 13 pan by spraying and lining with parchment paper.
Ensure all ingredients are at room temperature for optimal integration.

Baking Techniques

Start by creaming the butter and sugar until light and fluffy. This crucial step introduces air into the mix, contributing to the cake’s texture and volume.
Add eggs one at a time, fully incorporating each before the next. This technique ensures a smooth batter without curdling.
Alternately add flour mixed with baking powder and milk/buttermilk, beginning and ending with flour to maintain the structure of the batter.

What butter is best for cakes?

The type of butter you choose for baking cakes can significantly affect the flavor, texture, and overall quality of the final product. When selecting butter for cake baking, there are a few key considerations to keep in mind:

1. Unsalted Butter

Most bakers and recipes recommend using unsalted butter for baking cakes. This choice allows you to control the amount of salt in your recipe, which is crucial since different brands of butter can contain varying levels of salt. Unsalted butter ensures that the butter’s pure, creamy taste shines through and doesn’t overshadow the other flavors in your cake.

2. High Fat Content

Butter with a higher fat content (usually around 82% or more) is often preferred for baking. High-fat butters, sometimes labeled as European-style butters, have less water content, which can help in creating a tender, moist cake with a richer flavor. These butters also help in achieving a good emulsion, retaining air when creamed with sugar, which is essential for a light and fluffy texture.

3. Freshness and Quality

The freshness of butter plays a critical role in flavor. Fresh butter should smell sweet and feel creamy. Avoid any butter that has a rancid smell or appears to have discolored spots. Higher-quality butters will not only taste better but also perform better in baking, contributing to the overall structure and mouthfeel of the cake.

4. Organic and Grass-Fed Options

For those looking for a more robust flavor, organic and grass-fed butters can be an excellent choice. These butters are often praised for their superior taste and nutritional benefits, including higher levels of omega-3 fatty acids and vitamins. They tend to have a more pronounced buttery flavor, which can enhance the overall taste of your cakes.

5. Room Temperature

Regardless of the type of butter you choose, always remember to use it at room temperature when baking cakes. Room temperature butter creams better with sugar and incorporates air more efficiently, crucial for a light and airy cake. Butter that’s too cold won’t cream well, resulting in a denser cake, while melted butter can lead to an oily texture.

6. Consider the Recipe

While unsalted butter is generally a safe bet, some recipes specifically call for salted butter for added flavor complexity. Always consider the specific needs of the recipe and adjust your butter choice accordingly.

Why is butter cake so good?

Butter cake stands out in the vast world of desserts for its sublime simplicity and comforting richness, making it a beloved treat across generations and cultures. The allure of butter cake lies not just in its flavor but also in its texture and versatility, which make it a favorite for both everyday indulgences and special occasions. Here’s a deeper look into why butter cake is so irresistibly good.

1. Rich Butter Flavor

At the heart of every butter cake is, unsurprisingly, butter. This key ingredient defines the cake’s character and taste. Butter imparts a creamy, rich flavor that other fats simply cannot match. The melting point of butter is ideal for achieving that melt-in-your-mouth texture, which is highly prized in cakes. When butter is creamed with sugar, it also helps to incorporate air into the batter, leading to a lighter, softer cake that still retains a moist, dense structure. The flavor of butter also has a nostalgic aspect, evoking memories of home-cooked meals and special family gatherings.

2. Perfect Moisture and Texture

Butter cake strikes an exquisite balance between being moist and firm. The crumb is tender yet stable enough to be used as a base for layered cakes or to be adorned with various frostings and decorations. The moisture comes from the high fat content in butter, which ensures that the cake does not dry out too quickly, even after a few days. This moisture retention makes butter cake a reliable recipe for both fresh eating and as a make-ahead dessert option.

3. Simple Elegance

One of the charms of butter cake is its simplicity. With a few basic ingredients—butter, sugar, flour, eggs, and milk—bakers can whip up a dessert that feels both elegant and comforting without the need for any fancy techniques or exotic ingredients. This simplicity also means that butter cake is incredibly versatile; it serves as a canvas for a variety of flavors and pairings. From a simple vanilla butter cake to more adventurous variants like lemon zest or almond-flavored cakes, the basic recipe adapts wonderfully to all sorts of additions and substitutions.

4. Versatility in Serving

Butter cake can be enjoyed in many different ways, which adds to its appeal. It’s delicious on its own, with a sprinkle of powdered sugar on top, or served with fresh berries and whipped cream for a light, refreshing dessert. It also pairs beautifully with rich chocolate ganache or a tangy fruit compote, making it suitable for more decadent creations like birthday or wedding cakes. Its sturdy yet tender texture supports a variety of frostings and fillings, from buttercream to mascarpone.

5. Cultural and Emotional Resonance

Butter cake holds a special place in many cultures’ culinary traditions, often associated with comfort, home, and celebrations. Baking and sharing a butter cake can evoke fond memories and bring people together. The act of baking a butter cake, with its familiar and soothing process, can be a therapeutic activity, reinforcing its emotional appeal beyond just its taste.

Troubleshooting Common Issues

To ensure your butter cake turns out perfectly, consider these tips:

For a cake that’s too dense, check that you are not over-mixing when adding flour.
If the cake is dry, brush with simple syrup after baking for added moisture.
Prevent excessive browning by covering the cake with foil during baking.

Advanced Tips and Variations

Enhance the flavor by adding finely grated lemon zest to the sugar before mixing.
Use high-quality vanilla for a significant flavor boost.

Decorative Tips and Presentation Ideas

After cooling, brush the top with simple syrup to add a slight sheen.
Use a serrated knife for clean slices and present on a platter with decorative berries or edible flowers.

What is the difference between a butter cake and a pound cake?

Butter cake and pound cake are both classic staples in the world of baking, cherished for their rich flavor and tender crumb. While they share some similarities, there are distinct differences in their ingredients, ratios, and textures that set them apart.

Ingredients and Ratios

Butter Cake:

Butter cake typically uses butter, sugar, flour, eggs, and a leavening agent like baking powder or baking soda.
The ratios of these ingredients can vary, allowing for some flexibility in the cake’s texture and density.
Often, milk or buttermilk is added to the batter to enhance the moisture content and tenderize the crumb.

Pound Cake:

Traditionally, pound cake is made with a pound each of butter, sugar, eggs, and flour, hence the name.
Modern variations might adjust these ratios slightly but generally stick close to these equal proportions.
Pound cake usually does not include any leavening agents, relying solely on the air whipped into the butter and eggs to provide lift.

Texture and Density

Butter Cake:

Butter cake is known for its light and fluffy texture, thanks to the use of leavening agents.
It’s softer and more delicate than pound cake, with a fine crumb that is not overly dense.

Pound Cake:

Pound cake is denser and has a tighter crumb compared to butter cake.
The texture is heavier due to the high ratio of each ingredient and the absence of leavening agents.
It’s moist and rich, with a slightly chewy quality that comes from the generous amount of butter and eggs.

Preparation and Baking

Butter Cake:

The preparation of butter cake often involves creaming the butter and sugar together until light and fluffy before adding the eggs and dry ingredients alternately with milk. This method helps incorporate air into the batter, aiding in the rise and creating a lighter texture.

Pound Cake:

For pound cake, the butter and sugar are also creamed together, but the focus is on creating a dense and butter-rich batter. Eggs are added one at a time, thoroughly beaten after each addition to build structure.
Pound cakes are typically baked at a lower temperature for a longer period, allowing the dense batter to cook through without burning.

Usage and Variations

Butter Cake:

Butter cakes are versatile and can be used as the base for layered cakes, sheet cakes, or cupcakes.
They can be flavored with vanilla, almond, lemon, or incorporate various add-ins like fruits, nuts, or chocolate chips.

Pound Cake:

Pound cake is often enjoyed on its own or simply glazed. It’s a popular choice for serving with coffee or tea.
It holds up well to slicing and can be grilled or toasted, making it excellent for use with fruit compotes or as a base for dessert trifle.

Cultural Significance

Butter Cake: Popular around the world, it’s commonly seen at celebrations and can be adapted to suit many tastes and occasions.
Pound Cake: With roots in European baking, it’s a traditional choice in American and British tea times and has many regional variations reflecting local flavors and ingredients.

Frequently Asked Questions

How can I make my butter cake more moist?
- Add a bit of plain yogurt to the batter to enhance moisture.
Can I use unsalted butter instead of salted?
- Yes, just add 1/2 tsp of salt to the flour mix to balance the flavors.
What are the best toppings for butter cake?
- Consider dustings of powdered sugar, drizzles of honey, or fresh fruit.

Conclusion

Mastering the art of butter cake baking requires attention to detail, but with practice, you can achieve excellent results. For more dessert ideas, explore our collection of fruit dip recipes for perfect pairing options.

Butter Cake Recipe | Perfectly Moist & Fluffy

Author: Haifajackson
Total Time: 55 minutes

Print Recipe

Description

Indulge in the timeless delight of homemade Butter Cake with this simple yet exquisite recipe. Perfect for celebrations or cozy afternoons, this cake offers a rich, buttery flavor and a tender, moist crumb.

Ingredients

Scale

1 cup (225 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups (240 grams) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

For best results, ensure all ingredients are at room temperature before starting.
You can add a zest of lemon or orange for a citrusy twist.
This cake pairs beautifully with a simple dusting of powdered sugar or your favorite frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 297
Sugar: 17g
Fat: 15g
Carbohydrates: 36g
Protein: 5g