Buttery Bliss: A Look At The Flavor Of Butter Cake

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Butter cake is a timeless classic, beloved for its melt-in-your-mouth texture and comforting vanilla flavor. This recipe is incredibly easy to follow, requiring just a handful of pantry staples and minimal effort.

Ingredients:

Butter cake
Butter cake

2 cups (250g) all-purpose flour

  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon vinegar added, let sit for 5 minutes)

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.
    4. Beat in the eggs one at a time, then stir in the vanilla extract.
    5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
    6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
    7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

    Nutrition Facts (per slice):

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 180mg
  • Sodium: 220mg
  • Carbohydrates: 42g
  • Sugar: 30g
  • Protein: 4g

  • This is just a basic estimate, and the actual nutritional content may vary depending on the specific ingredients you use.

    A Slice of Heaven: Conclusion

    This butter cake recipe is a guaranteed crowd-pleaser. Its simplicity makes it perfect for beginner bakers, and its delicious flavor will have everyone coming back for seconds. Enjoy it plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream.

    Frequently Asked Questions (FAQs)

    1. Can I substitute buttermilk with something else?

    Yes! You can substitute buttermilk with an equal amount of whole milk with 1 tablespoon of vinegar or lemon juice added. Let the mixture sit for 5 minutes before using.

    2. My cake isn’t rising properly. What went wrong?

    There are a few reasons why your cake might not be rising. Make sure your baking powder isn’t expired, and that you haven’t overmixed the batter. Additionally, ensure your oven temperature is accurate.

    3. How can I store leftover cake?

    Store leftover butter cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

    4. Can I freeze this cake?

    Yes, you can freeze this cake! Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months.

    5. Can I make this recipe gluten-free?

    There are gluten-free all-purpose flour alternatives available that you can substitute in a 1:1 ratio. Be sure to double-check the specific instructions on your chosen gluten-free flour blend.