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BUTTER CAKE/ HOW TO MAKE BAKERY-

STYLE BUTTER CAKE
October 22, 2022 by JAYANTHY Leave a Comment

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This baker y-style butter cake is a moist , butter y cake that is per fect for all
par ties and any time of the day. It is also a one -bowl cake recipe that even a
novice baker can bake.
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This butter cake is rich and soft inside with a beautifully browned crumb. It is delicious and
sweet and melts in the mouth with the aroma of butter in every bite.

This cake doesn’t need any frosting to add an extra taste. To relish the real butter cake taste,
you have to consume it as it is. Yes, the cake is impressive on its own. It is perfect for any
occasion like parties and gets together as both adults and kids love it.

It is one of the most sought-after cakes of all. If you learn to make this easy one-bowl butter
cake, I bet all would love and enjoy it at home.

W H Y T H I S C A K E I S S I M P L E A N D E A SY T O M A K E ?
It is a simple one-bowl cake recipe.

It needs only regular cake ingredients.

You can bake in any baking pan.

It needs no fancy gadgets to whip the cake batter. A balloon whisk is enough to do the
whisking job, though I used an electric hand mixer as I’m more used to it.
INGREDIENTS
all-purpose flour

sugar

unsalted butter

eggs

baking powder

whole milk

vanilla extract

salt

Learn more

LET’S SEE HOW TO MAKE BAKERY-STYLE BUTTER CAKE

W I T H S T E P - B Y - S T E P P R E PA R AT I O N . ( I M A D E T W O
SQUARE TINS CAKE; YOU CAN HALF THE RECIPE AS YOU
NEED )

In a wide add room temperature butter (softened butter ) and sugar.

 Learn more

Beat it on low to medium speed in an electric hand beater until it combines well. To it, add
eggs and beat well. Make it a note, add one egg at a time, and beat on low speed.
The consistency has to be creamy, as shown in the picture.
 Learn more

Sift all-purpose flour, salt, and baking powder into the wet ingredients.
Beat the flour mixture on medium speed in an electric hand mixer. You can also mix with a
spatula to mix the cake batter. Use the cut-and-fold method while using a spatula. The cake
batter will be slightly thick. To loosen the batter, add milk a little at a time until you reach the
perfect smooth cake batter, as shown in the picture
Finally, add vanilla extract and gently fold until it is well combined.
Meanwhile, preheat oven to 180 C (356F). Grease the mould with butter and line it with
parchment paper. Transfer the cake batter to two square cake moulds (20.3 *20.3 * 7.6 cm).
Gently smoothen the surface with a spatula and tap the tray on the kitchen counter to
remove air pockets in the cake batter.
Bake it in the oven for 30 to 35 minutes or until an inserted skewer comes clean. Transfer it
to a cooling rack. Remove the parchment paper and let it cool completely.
HOW TO SERVE BUTTER CAKE?

Slice and serve it with a cuppa of coffee or milk for morning breakfast, snack, or dessert. It is
perfect for a kid’s snack box.
Replay
HOW TO STORE BUTTER CAKE IN FREEZER?

Replay

Wrap the butter cake tightly with cling film or aluminium foil or in a freezer bag. You can
freeze it as a whole cake or slices. It is purely optional. Before serving, thaw it to room
temperature and microwave it for a few seconds. If you don’t have a microwave, lay it on the
kitchen counter for a few extra minutes.

CAN THIS BUTTER CAKE BE LAYERED AND FROSTED?

Yes, this butter cake is perfect for layering and frosting. A 9″ cake can be layered into three
layers if you are confident at layering. You can fill it with fruit compote, jams and do any
frosting.

VA R I AT I O N S

It is the basic naked butter cake. You can add any flavours to it according to your taste.

Adding berries to the cake batter gives a perfect berry butter cake.

You can add dried fruit and nuts to the cake batter, to give a rich fruit and nut cake.

Replay
PRO TIPS FOR MAKING BUTTER CAKE

All the ingredients should be at room temperature.

If square tin is not available, use 2 round pan of 9″ inch in size.

Use whole fat milk to achieve the richness in taste and golden brown colour of the cake.

Every oven behaves differently, so have an eye after 20 minutes.

If you’ve tried this Butter Cake recipe, don’t forget to rate the recipe and let me
know your feedback in the comments below. I love hearing from you! Happy
Baking!

I F YO U L I K E T H I S R E C I P E , T R Y T H E S E O U T !

Basic Vanilla Cake/Easy Vanilla Cake

Eggless Butterless Chocolate Cake

Chocolate Orange Marble Cake

Christmas Cake
Panfor te/Italian Christmas Fruit and Nut Cake

No -Bake Blueberr y Biscuit Mousse Cake

Cranberr y Loaf Cake

Butter Cake/ Bakery Style

Butter Cake
Jayanthy Asokan

Butter Cake is a cake in which butter is the key

ingredient with other essential cake ingredients. It has
a beautifully browned crumb with a soft texture
inside. Best served any time of the day and at parties.

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PREP TIME COOK TIME TOTAL TIME

15 mins 35 mins 50 mins

COURSE CUISINE
Breakfast, Dessert, Snack American

SERVINGS CALORIES
30 slices 164.7 kcal
EQUIPMENT
Electric Hand Beater
Wide bowl
Spatula
oven

INGREDIENTS metric US Customary 1x 2x 3x

500 g all-purpose flour

450 g caster sugar
310 g unsalted butter
8 eggs
2 tsp baking powder
3 tsp vanilla essence
8 tbsp whole milk
2 pinch salt

G et
e t In gre
greddii en ts
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INSTRUCTIONS

1. In a wide add room temperature butter (softened butter ) and sugar.

2. Beat it on low to medium speed in an electric hand beater until it combines well. To
it, add eggs and beat well. Make it a note, add one egg at a time, and beat on low
 speed.

3. The consistency has to be creamy, as shown in the picture.

4. Sift all-purpose flour, salt, and baking powder into the wet ingredients.

5. Beat the flour mixture on medium speed in an electric hand mixer. You can also mix
with a spatula to mix the cake batter. Use the cut-and-fold method while using a
spatula. The cake batter will be slightly thick. To loosen the batter, add milk a little
at a time until you reach the perfect smooth cake batter, as shown in the picture.
6. Finally, add vanilla extract and gently fold until it is well combined.

7. Meanwhile, preheat oven to 180 C (356F). Grease the mould with butter and line it
with parchment paper. Transfer the cake batter to two square cake moulds (20.3
*20.3 * 7.6 cm). Gently smoothen the surface with a spatula and tap the tray on the
kitchen counter to remove air pockets in the cake batter.

8. Bake it in the oven for 30 to 35 minutes or until an inserted skewer comes clean.
Transfer it to a cooling rack. Remove the parchment paper and let it cool
 completely.

9. Slice and serve it with a cuppa of coffee or milk for morning breakfast, snack, or
dessert. It is perfect for a kid's snack box.

NOTES
All the ingredients should be at room temperature.
If square tin is not available, use 2 round pan of 9″ inch in size.
Use whole fat milk to achieve the richness in taste and golden brown colour of the
cake.
Every oven behaves differently, so have an eye after 20 minutes.

NUTRITION
Serving: 1slice Calories: 164.7kcal Carbohydrates: 13g
Protein: 4.2g Fat: 10.5g Saturated Fat: 6.2g
Polyunsaturated Fat: 0.6g Monounsaturated Fat: 2.9g Trans Fat: 0.3g
Cholesterol: 69mg Sodium: 73.7mg Potassium: 40.1mg
Fiber: 0.5g Sugar: 0.2g Vitamin A: 348.2IU
Calcium: 47.2mg Iron: 1mg

KEYWORD
butter cake, bakery- style butter cake

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