Rich Butter Cake
Indulge in the timeless charm of a Rich Butter Cake, a dessert that's as luxurious as it is simple to make. This classic recipe combines pantry staples like all-purpose flour, softened unsalted butter, and granulated sugar to create a moist and tender crumb that melts in your mouth. The addition of vanilla extract and a hint of salt perfectly balances the sweetness, while whole milk ensures a smooth and creamy texture. With just 20 minutes of prep time, this butter cake bakes to golden perfection in under an hour, making it an ideal choice for effortless entertaining or a comforting family treat. Serve it plain for a rustic feel, or elevate it with a dusting of powdered sugar, fresh fruit, or whipped cream for a stunning centerpiece dessert. Whether for tea time, special occasions, or everyday indulgence, this Rich Butter Cake is a must-try recipe for lovers of classic home-baked delights. Keywords: rich butter cake, classic butter cake recipe, easy homemade cake, moist butter cake, simple dessert recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 60 milliliters Whole milk
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract.
Reduce the mixer speed to low. Gradually add the dry ingredients to the creamed mixture in three batches, alternating with the milk (starting and ending with the dry ingredients). Beat until just combined. Do not overmix.
Pour the batter into the prepared cake pan, smoothing 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.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing and serving.
Serve as-is or with a dusting of powdered sugar, whipped cream, or fresh fruit for added elegance.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 204.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 634 mg | 14% | |
*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.
