There’s something universally comforting about a slice of butter cake – its rich, moist texture, and buttery flavor make it a favorite among both novice bakers and seasoned pastry chefs. Whether you’re celebrating a special occasion or simply looking for a delightful treat to pair with your afternoon tea, this butter cake recipe promises to deliver a crowd-pleasing dessert that’s as easy to make as it is delicious. In this blog post, we’ll dive deep into the art of baking the perfect butter cake, offering you tips, variations, and answers to frequently asked questions to ensure your baking experience is both enjoyable and successful.
Why Butter Cake?
Butter cake stands out for its simplicity and elegance. Unlike more complex desserts, the beauty of a butter cake lies in its subtlety – a perfect balance of sweetness, moisture, and flavor. This recipe is designed for anyone who appreciates the finer things in life but doesn’t want to spend hours in the kitchen. Whether you’re a beginner baker learning the ropes or an experienced cook seeking to refine your skills, this butter cake recipe is tailored for you.
Ingredients and Kitchen Equipment
Before we start, let’s ensure you have everything you need. For this recipe, you’ll require:
- 2 large eggs
- 125 grams of flour
- 125 grams of sugar
- ½ cup of vegetable oil
- ½ cup of milk
- 1 tablespoon vanilla or orange essence
- 1 tablespoon baking powder
- ¼ teaspoon of salt
As for kitchen equipment, you’ll need:
- An oven
- Shortbread mold or cake pan
- Paper cups (if using a shortbread mold)
- Two mixing bowls
- A whisk or electric mixer
- Measuring cups and spoons
- A spatula
Step-by-Step Preparation
- Preheat and Prep: Begin by preheating your oven to 180°C (356°F) and lining your cake pan or shortbread mold with paper cups.
- Mix Dry Ingredients: In one bowl, combine the flour and baking powder. Set aside.
- Cream Eggs and Sugar: In a separate bowl, beat the eggs and sugar until the sugar is fully dissolved.
- Incorporate Wet Ingredients: Add the milk and vanilla/orange essence to the egg mixture, blending until smooth.
- Add Oil: Gradually incorporate the vegetable oil, mixing slowly to achieve a uniform mixture.
- Combine with Dry Ingredients: Fold in the flour mixture and salt, mixing gently until just combined. Let the batter rest for 15 minutes.
- Bake: Pour the batter into your prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the cake to cool for a few minutes before serving.
Tips, Shortcuts, and Variations
- Flavor Variations: Feel free to experiment with different essences or zests to find your perfect flavor. Lemon zest, almond extract, or even a hint of rum can add an exciting twist to your cake.
- Gluten-Free Option: Substitute the regular flour with your favorite gluten-free blend to make this recipe accessible to everyone.
- Dairy-Free Adaptation: Swap out the milk for a dairy-free alternative like almond or soy milk.
- Shortcut: If you’re short on time, use a food processor to mix the batter. Just be careful not to overmix.
Storing Leftovers
Butter cake keeps well at room temperature for several days when wrapped in plastic wrap or stored in an airtight container. For longer storage, freeze slices wrapped in foil and placed in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Perfect Pairings
This butter cake pairs beautifully with a cup of coffee or tea, making it a splendid choice for brunch or afternoon tea. For dessert, serve it with a dollop of whipped cream and fresh berries for an extra touch of luxury.
FAQ
- Can I make this cake in advance? Yes, you can bake the cake a day ahead. Just wrap it tightly and store it at room temperature.
- Why did my cake not rise? Ensure your baking powder is fresh and that you’re not overmixing the batter, as both can affect the cake’s rise.
- Can I add frosting? Absolutely! A simple buttercream or cream cheese frosting complements the butter cake wonderfully.
