butter cake recipe

There&#39;s nothing quite like the smell of butter cake baking in the oven. This old-fashioned recipe is a classic for a reason - it&#39;s delicious!

Old Fashioned Butter Cake

C. All purpose flour

¼ C. Granulated sugar

Tbsp. Baking powder

Salt

½ C. Softened butter

C. Milk

Vanilla extract

Large eggs

Preheat the oven to 350 degrees and grease two cake pans well.

In a mixing bowl, combine the flour, sugar, baking powder, salt, butter, vanilla and eggs until smooth.

Beat in the milk until a creamy and smooth batter has formed.

Separate the batter evenly between the two cake pans.

Bake for 30 minutes or until browned and cooked through.

Let the cakes cool on a rack and remove them from their pans.

Once cooled, place a layer of cake on a serving tray and top with a layer of icing.

Add the other layer of cake on top and ice the top and sides of the cake well before serving.

This very rich butter cake is decadent, extra moist, and super buttery. Its sweetness is just perfect and the flavours of vanilla and almond extracts, brandy and condensed milk create a really special flavour. 

Very Rich Butter Cake {with Video}

flour

salt

310 g caster sugar

tsp baking powder

egg yolks (lightly beaten)

butter

tbsp condensed milk

tsp vanilla extract

almond essence

tsp brandy (optional)

Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven so that when you place the pan, it will be in the center of the oven. Grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter. Dust lightly with flour and tap out the excess.

Sift the dry ingredients: Sift flour with salt twice (omit salt if using salted butter).

Whip up the egg whites: In a stand mixer fitted with a whisk or with handheld beaters, whip egg whites on medium-high speed (speed 4 on Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder. Turn the mixer on, and whip for 5 - 10 seconds to combine well. Next, add sugar a little bit at a time and continue whipping at medium-high speed until the egg whites become thick, glossy, and form stiff peaks.

Beat in the egg yolks: Beat the egg yolks lightly with a fork. Now reduce the mixer speed, and drizzle in the yolks, 2 to 3 tbsps at a time. After  adding all the yolks, continue whipping for 30 seconds until thick and creamy. Pour out into another large mixing bowl. Clean and dry the mixer bowl thoroughly for the next step.

Cream butter and condensed milk: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 5 minutes.

Beat in extracts and brandy (optional): Add the vanilla extract, almond extract, and brandy (if using) and beat for 15 seconds to combine well.

Beat in the whipped eggs mixture: Add one cup of the whipped eggs mixture and beat for 30 seconds until well mixed.

Fold in the flour mixture and remaining eggs mixture: Tip in all the flour mixture, followed by the rest of the whipped eggs mixture all at once.  Without starting the mixer, fold lightly by hand to combine the wet and dry mixtures. Then start the mixer at the lowest speed. Beat until the batter is smooth and even, about 20 - 25 seconds. Stop the mixer and remove the bowl. Finish folding the cake batter by hand, until it is smooth and is at the same consistency throughout. (Alternatively, you can fold the batter entirely by hand.)

Pour the batter into the prepared cake pan. Spread it to the sides and corners of the pan, and level the surface evenly with an offset spatula. Bake at 175°C (350° F) for 10 minutes. Reduce oven temperature to 135°C (275° F) and bake for a further 60 to 75 minutes. Note: This cake needs to bake slowly and for a longer period of time. 

To test for doneness, press the center of the cake gently with your fingers. If it feels firm and springs back, it is done. Also, test with a metal skewer by inserting into the centre of the cake. It should come out clean without any sticky batter. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.

Just tried the recipe, and the taste is superb. Really soft, but going to lessen the butter as its too oily. Love it.

Hi Celia I made this awesome cake! Thanks for your detailed instructions. I think my mistake was in the whipping  of the egg whites &amp; sugar. It got frothy but not stiff peaks. It remained watery. I almost gave up and wanted to dump all the ingredients in but forced myself to separate the mixtures. The cake was extremely rich and moist. Maybe I can cut down the sugar a little. A little dense and Im guessing it’s the egg white part as I had some egg yolk that went in. Could it be? 

Hi Celia. My group of home bakers is asking if Pound cake is the same as a rich butter cake pls? Tks

Best butter cake, the big portion is good for sharing with friends and family. Easy to follow instructions. I've made it a few time and each time turned out perfect. I've shared this recipe with friends and family as well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616488218/pwqicnvsf5szmkdx1pso.mp4

This is the butter cake of your dreams! Savour this super moist and ultra rich butter cake. It's perfectly sweet, lightly flavoured with vanilla and almond extracts, and a tinge of brandy.

How to Make Very Rich Butter Cake

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Old Fashioned Butter Cake

Very Rich Butter Cake {with Video}

Top 2 butter cake recipe recipes from across the web

The most viewed butter cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old Fashioned Butter Cake

Very Rich Butter Cake {with Video}

The most viewed butter cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine