This butter cake recipe breaks all the myths about butter-based cakes being heavy and dense. Instead, it introduces you to a world where such cakes are incredibly light, moist, and aromatic, especially when made with high-quality butter. The consistency is stable yet fluffy, and the aroma is irresistible, making this cake a standout in any baker’s repertoire.
Why You’ll Love This: The magic of this butter cake lies in its simplicity and the impeccable texture and flavor it delivers. Using top-notch butter (preferably with a fat content of 82% or higher) enhances the richness and taste, turning a simple treat into a gourmet experience. This cake’s light and airy texture, combined with its delightful vanilla and optional cocoa flavors, make it a versatile choice for various occasions.
Perfect Occasion: This butter cake is perfect for afternoon tea, birthdays, or as a comforting treat to brighten a regular day. It’s also an excellent base for decorated cakes needed for more special events like anniversaries or festive celebrations. Its elegant simplicity allows it to adapt to any setting, garnished minimally or dressed up depending on the occasion.
Decoration Tips: For a simple yet elegant finish, dust the top of the cake with powdered sugar or cocoa powder. If celebrating a special occasion, adorn it with piped whipped cream and fresh berries for a splash of color and freshness. You can also drizzle it with a light glaze or top it with a layer of lemon zest icing for a tangy twist.
Ingredients:
- 200 grams of butter
- 200 grams of sugar (approximately 1 and 1/3 cups)
- 350 grams of flour (about 3 and 1/2 cups)
- A pinch of salt and vanilla
- 1 teaspoon of baking soda (optional, for added lift)
- 1 and 1/2 teaspoons of baking powder (if not using baking soda)
- 4 large eggs
- 80 grams of milk (just over half a cup)
- 2 tablespoons of cocoa powder (optional, for chocolate flavor)
- Prepare the Batter:
- Cream the butter and sugar together until light and fluffy.
- Gradually add the eggs one at a time, mixing well after each addition.
- Sift together the flour, baking soda (if using), and baking powder, then alternately add with the milk to the creamed mixture, starting and ending with the flour.
- If making a chocolate version, divide the batter and mix cocoa powder into one half.
- Baking:
- Preheat your oven to 150°C (302°F). If your oven has a fan, start without it for the first 20 minutes.
- Pour the batter into a greased and floured cake pan. For a marbled effect, spoon vanilla and cocoa batters alternately into the pan, and gently swirl with a knife.
- Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Turn on the fan after the initial 20 minutes if your oven has this feature.
- Cooling and Serving:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Decorate as desired before serving.
Enjoy! Relish the delightful simplicity and exquisite flavor of this homemade butter cake, perfect for any occasion and guaranteed to impress. Whether served plain or dressed up, it promises a slice of comfort with every bite.
