Homemade buttercake
Homemade buttercake is a classic, rich, and buttery dessert with a soft crumb, made by creaming butter and sugar and combining with self-raising flour and milk. This simple recipe yields a moist cake perfect for any occasion.
Cook time 50 min
Prep time 15 min
Ingredients:
1/2 cup butter1 tsp vanilla extract
3/4 cup sugar
2 eggs
1 cup self-raising flour
1/2 cup milk (1% fat)
Homemade buttercake is a classic and delightful treat that is perfect for any occasion. With its rich, buttery flavor and soft, tender crumb, it's a favorite among cake lovers. This easy-to-follow recipe requires just a few basic ingredients that you likely already have in your kitchen.
Instructions:
There you have it, a delicious homemade buttercake that is simple to make and sure to impress. Whether you're baking for a special event or just a sweet treat for yourself, this buttercake is a reliable recipe that's bound to become a staple in your kitchen. Enjoy your baking!
Homemade buttercake FAQ:
Bake the homemade buttercake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The buttercake is done when it is golden brown on top, springs back when lightly pressed, and a toothpick inserted in the center comes out clean. If it takes longer than 30 minutes, check every few minutes.
Use a 9-inch (23 cm) round cake pan for this buttercake recipe. Make sure to grease and line it with parchment paper for easy removal.
Yes, you can substitute unsalted butter for salted butter and use all-purpose flour instead of self-raising flour by adding 1 1/2 teaspoons of baking powder per cup of flour. Other substitutions may affect the cake's texture and flavor.
Store leftover buttercake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months; wrap it tightly in plastic wrap and aluminum foil.
Cooking Tips:
- Make sure your butter is at room temperature for easier creaming with sugar.
- For a lighter cake, sift the self-raising flour before adding it to the mixture.
- Do not overmix the batter once you've added the flour; this can make the cake dense.
- Use 1% fat milk for a lighter texture, but whole milk can be substituted for a richer flavor.
- Check the cake's doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Allow the cake to cool completely on a wire rack before slicing to prevent it from crumbling.
Nutrition Facts
6 ServingsCalories 360kcal
Protein 6g
Carbohydrates 44g
Fiber 0.75g
Sugar 27g
Fat 18g
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