Butter Cake Recipe | Cooking with Nana Ling

This basic butter cake recipe captures everything we love about this classic cake.

It’s tender, with a balanced texture and a fine crumb that melts in your mouth. And of course that delicious buttery taste. Yummy. Yummy.

What is butter cake?

Buttercake is an old-fashioned cake where butter is the main ingredient – it’s known for its rich and buttery flavor, as the name suggests.

Compared to sponge cake, it has a lighter consistency but more volume.

It has a denser consistency compared to a sponge cake (which generally contains very little or no butter or other fats).

Butter cake is extremely versatile and can be enjoyed neat or with various fillings, glazes, glazes and glazes.

The history of the butter cake

It is believed that the butter cake we know today is derived from the English pound cake.

It has become the “quintessential American cake” and is often the cake of choice for birthday cakes, wedding cakes, and other celebrations.

We here in Australia are also very enthusiastic about this special type of cake!

I remember my mom bringing home butter cake blocks with vanilla icing and sprinkles from the bakeries where she worked. Always wrapped in cling film and always delicious.

Today, however, we’re doing it at home!

Here’s mine Traditional buttercake recipe Described in detail below and in the recipe card at the very end of this post.

Ingredients for butter cake

Here’s what you need to make this classic cake:

• A 7 inch round cake pan
• SR Flour (or plain flour/all-purpose flour + baking powder)
• Salt
• butter
• vanilla extract
• powdered sugar
• eggs
• milk.

You can find the quantities of the ingredients in the recipe card at the end of this article. Keep scrolling!

How to make butter cake

Prepare

Start with Preheat the oven to moderate (180 degrees Celsius/355 degrees Fahrenheit, fan) and Grease your 7 inch round cake pan (then line with parchment paper).

frothing and mixing

Cream together the butter and vanilla extract until fluffy.

Add the sugar gradually mix and beat again.

Add the eggs Beat one at a time, after each encore.

Next we must Gradually add flour and milk as follows:

• Add half the flour and fold into the mixture.
• Add all the milk and fold into the mixture.
• Add the rest of the flour and fold into the mixture.

Then spoon the mixture into the mold.

If necessary, use a spatula to even out the mixture

Bake

Bake your cake 50 minutes or until a skewer inserted in the center comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a wire rack to allow it to cool completely before frosting.

Glaze for butter cake

Of course, you can also enjoy this rich butter cake recipe on its own.

But why not top it off with this glorious vanilla buttercream frosting?

For the glaze you will need:

• unsalted butter
• powdered sugar (Powdered sugar)
• milk.

And add some sprinkles if you want to make it really fancy!

Cream the butter, then gradually add the powdered sugar and continue beating.

Next add the milk and beat again until light and fluffy.

Using a spatula, spread the buttercream over the cooled cake. Add sprinkles if needed.

And who doesn’t want some pretty sprinkles?

Recipe FAQs

Q. How long will this cake keep?

Store at room temperature – frozen or refrigerated – up to 3 days.

Q. Can it be frozen?

Yes. Wrap and freeze for up to 2 months.

Q. Do you have more classic cake recipes?

I will definitely do it! Check out my recipes for Sponge Cake, Cooked Chocolate Cake, Carrot Cake, Swiss Roll Cake, Sultana Cake, Coconut Cake, Christmas Cake, Stone Cake, Lamingtons, Lemon Cake, Butterfly Cake, Pumpkin Cake and Chocolate Ripple Cake.