Imbolc Butter Cake
Celebrate the seasonal charm of Imbolc with this rich and indulgent Imbolc Butter Cake, a perfect centerpiece for any winter gathering! This buttery, golden cake features a tender crumb and is lightly sweetened with granulated sugar, balanced by the tangy depth of buttermilk. The batter is accented with pure vanilla extract, creating a warm and comforting flavor profile. Topped with a cloud of freshly whipped cream and a delicate dusting of powdered sugar, this cake is simple yet elegant. Perfectly moist and ready in just over an hour, it’s an ideal treat to honor ancient traditions or simply elevate your dessert table. Whether served as a casual snack or a festive dessert, this Imbolc Butter Cake will melt in your mouth and enchant your taste buds. Keywords: Imbolc Butter Cake, buttery dessert, winter cake recipe, festive cakes, whipped cream topping.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups buttermilk
- 0.5 cups heavy cream
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until 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 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, whip the heavy cream in a medium bowl until it forms soft peaks. Spread the whipped cream over the top of the cake or serve it on the side.
Dust the top of the cake with powdered sugar and enjoy your Imbolc Butter Cake as a festive treat!
Nutrition Facts
Calories |
4572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 154.4 g | 772% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 511.0 g | 186% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 322.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 752 mg | 16% | |
*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.
