Butter Cake 1957
Take a nostalgic bite into the past with 'Butter Cake 1957,' a timeless dessert that celebrates the simplicity and charm of classic baking. This velvety, buttery cake features a tender crumb, thanks to its blend of softened butter, whole milk, and just the right touch of vanilla extract. Perfectly balanced with a hint of sweetness and a subtle richness, this cake is ideal for any occasion—from casual afternoon tea to festive celebrations. With just 20 minutes of prep time, this easy-to-make masterpiece bakes to golden perfection in under 40 minutes. Serve it as is, dusted with powdered sugar, or elevate it with whipped cream and fresh berries for a truly unforgettable treat. Whether you're recreating a piece of history or indulging in a comforting dessert, this retro classic is sure to delight! Keywords: classic butter cake recipe, 1957 butter cake, old-fashioned cake, retro dessert, easy homemade cake.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 whole Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 177°C (350°F) and grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Using an electric mixer, cream the softened butter and granulated sugar together in a large mixing bowl until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
On low speed, alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Begin with one-third of the dry ingredients, followed by half the milk, then repeat. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Serve plain, with powdered sugar dusted on top, or with a dollop of whipped cream or fresh berries if desired.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 111.6 g | 558% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1196 mg | 398% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 208.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
