Butter cake with butter cream icing
This butter cake is moist and rich, complemented by a creamy buttercream icing. It's simple to make, perfect for any celebration or as a delightful treat.
Cook time 40 min
Prep time 30 min
Ingredients:
1 cup butter1.50 cups sugar
2 tsp vanilla extract
4 eggs
1/4 cup self-raising flour
1.50 cups all-purpose white wheat flour
1/4 cup milk (1% fat)
1/2 cup powdered sugar
Butter cake with butter cream icing is a delightful and classic dessert that is a joy to prepare and even more enjoyable to eat. This recipe features a rich and moist butter cake paired with a luscious, creamy buttercream icing, making it perfect for celebrations or an indulgent treat. Follow these steps to create a delicious homemade butter cake that will impress your family and friends.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, beat 1 cup of softened butter together with 1.5 cups of sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
- Beat in 2 tsp of vanilla extract. Add the eggs one at a time, beating well after each addition to ensure each one is fully incorporated before adding the next.
- In a medium bowl, whisk together 1/4 cup self-raising flour and 1.5 cups all-purpose white wheat flour.
- Gradually add the flour mixture to the creamed butter and sugar mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix to ensure a tender cake.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. If you find the cake browning too quickly, cover it with aluminum foil halfway through the baking process.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, beat 1/2 cup of softened butter until smooth and creamy.
- Gradually add 1/2 cup powdered sugar, beating until well combined and fluffy.
- Beat in 1 tsp of vanilla extract. Add milk, 1 tablespoon at a time, until the icing reaches a spreadable consistency. Continue to beat the mixture on high speed for an additional 2-3 minutes for a light, fluffy texture.
- Once the cake has completely cooled, spread a generous layer of butter cream icing over the top and sides using a spatula.
- Decorate as desired. You might want to add sprinkles, fruits, or additional decorative icing.
- Slice the cake and serve. Enjoy your delicious Butter Cake with Butter Cream Icing!
Once your butter cake is beautifully iced with the buttercream, it's time to serve and enjoy! This classic recipe delivers a moist, rich cake with a smooth, sweet frosting that will surely satisfy any sweet tooth. Whether for a special occasion or a simple family dessert, your homemade butter cake is sure to be a hit. Enjoy each delicious bite!
Butter cake with butter cream icing FAQ:
The butter cake should be baked for about 25-30 minutes in a preheated oven at 350°F (175°C). It's ready when a toothpick inserted into the center comes out clean.
You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out wet with batter, continue baking and check again in a few minutes.
You should use a 9-inch round cake pan. Make sure to grease and flour the pan or line it with parchment paper to prevent sticking.
Yes, you can substitute the self-raising flour with an equivalent amount of all-purpose flour. However, you'll need to add baking powder (about 1.5 tsp) to mimic the leavening effect of the self-raising flour.
Store the butter cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Tips:
- Ensure all your ingredients are at room temperature before you start. This helps in achieving a smooth batter and a light, fluffy cake.
- Cream the butter and sugar together until light and fluffy. This process incorporates air into the mixture, giving your cake a good rise and pleasant texture.
- When adding the eggs, do it one at a time and beat well after each addition. This ensures they are well incorporated and maintains the correct texture.
- Sift the self-raising flour and the all-purpose flour together to avoid lumps and to mix the rising agent evenly.
- Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. This prevents the batter from becoming too dense.
- For the buttercream icing, make sure the butter is softened for easy mixing. Beat until smooth and gradually add powdered sugar to achieve the desired consistency.
- Allow the cake to cool completely before icing to prevent the icing from melting off.
Nutrition per serving
15 ServingsCalories 290kcal
Protein 3.71g
Carbohydrates 36g
Fiber 0.45g
Sugar 27g
Fat 14g
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