Basic butter cake
This basic butter cake is rich, buttery, and wonderfully moist, perfect for any occasion. It's simple to make, with a delicious icing that adds sweetness and elegance.
Cook time 45 min
Prep time 15 min
Ingredients:
1 tbsp butter3/4 cup sugar
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
3/4 cup milk (1% fat)
2 cups powdered sugar
1 tbsp water
1 tsp vanilla extract
Butter cakes are a classic favorite, cherished for their rich flavor and moist texture. This basic butter cake recipe is simple to follow and results in a delicious, buttery cake that can be enjoyed on its own or adorned with your favorite frosting.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- In a large mixing bowl, beat 1 tablespoon of butter and 3/4 cup of sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes of mixing with an electric mixer on medium speed.
- Add 1 teaspoon of vanilla extract and 2 eggs to the butter-sugar mixture. Beat until well incorporated.
- Sift 2 cups of self-raising flour into the mixture and stir to incorporate. Do this gradually, alternating with 3/4 cup of milk (1% fat). Begin and end with the flour mixture. Mix gently until everything is just combined; do not over mix.
- Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
- While the cake is cooling, make the icing. In a small bowl, combine 2 cups of powdered sugar with 1 tablespoon of water and 1 teaspoon of vanilla extract. Stir until smooth. You may need to adjust the consistency with a little more water if the icing is too thick.
- Once the cake is completely cool, spread the icing over the top. You can use a spatula for a smooth finish or create decorative swirls.
- Allow the icing to set for about 10-15 minutes. Slice and serve your basic butter cake with a cup of tea or coffee.
Now that you’ve baked your basic butter cake, let it cool completely before serving or frosting. Whether you enjoy it plain, or add a layer of your favorite icing, this cake is sure to be a crowd-pleaser. Happy baking!
Basic butter cake FAQ:
For this basic butter cake recipe, use an 8-inch (20cm) round cake pan. Make sure to grease and line it with parchment paper for easy removal.
Bake the butter cake at 350°F (175°C) for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Yes, you can use unsalted butter instead of the tablespoon of butter in the recipe. Just be sure to adjust the salt in the recipe if needed, but for this butter cake, it shouldn't significantly affect the outcome.
Store any leftover butter cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
If you don't have self-raising flour, you can make a substitute by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Mix well before using.
Cooking Tips:
- Ensure all your ingredients are at room temperature before starting. This helps them blend more smoothly and evenly.
- When measuring flour, use the spoon and level method to avoid packing it down, which can result in a denser cake.
- Do not overmix the batter. Mix just until the ingredients are combined to keep the cake light and airy.
- Use a toothpick to check for doneness. Insert it into the center of the cake, and if it comes out clean, your cake is ready.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For extra flavor, consider adding a pinch of salt or a splash of almond extract to the batter.
Nutrition Facts
8 ServingsCalories 410kcal
Protein 7g
Carbohydrates 90g
Fiber 1.12g
Sugar 60g
Fat 3.70g
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