Butter Cake
User Reviews
4.9
Butter Cake
Description
The Butter Cake centers around a batter made by creaming softened butter and sugar until fluffy, then incorporating eggs, flour, and milk alternately. Baking it in a buttered and floured bundt pan at a moderate temperature produces a cake with an even crumb and slightly crisp edges. Right after baking, a warm glaze made from butter, granulated sugar, water, and vanilla is simmered and then poured over the hot cake. This glaze melts into the surface, adding moisture and sweetness while giving the cake a shiny appearance.
The cake delivers a soft texture inside due to the combination of baking powder and baking soda leavening agents and a rich buttery flavor. The glaze enhances the outer crust and adds a contrast of sticky sweetness against the tender crumb. It can be sliced and enjoyed with coffee or tea or served as a straightforward, homey dessert.
For best results, ensuring eggs are at room temperature helps them incorporate smoothly without overmixing. Measuring flour by weight or gently fluffing and leveling it can keep the cake from becoming dense. Thoroughly buttering and flouring the bundt pan, including all the corners, prevents sticking and preserves the cake’s shape. Gently pressing batter into the pan’s nooks and tapping to release air bubbles improves the final texture. Avoid opening the oven during baking to maintain consistent heat and avoid uneven rising.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter softened (227g, unsalted
- 2 cups granulated sugar (400g)
- 4 large egg
- 1 cup milk 240ml, whole
For the Glaze:
- 5 tablespoons butter 70g, unsalted
- ¾ cup granulated sugar (150g)
- ¼ cup water (60ml)
- 1½ teaspoons vanilla extract
Instructions
For the Cake:
- Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.
- With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.
- Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
For the Glaze:
- Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.
- Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.
Notes
- Bring eggs to room temperature to blend evenly without overbeating; warm them in a bowl of warm water if needed.
- Measure flour carefully—using a scale or fluff and level—to avoid a dense cake.
- Butter and flour the bundt pan completely, including all grooves, to ensure easy release without tearing.
- Use a spatula to press batter into bundt pan crevices and tap the pan lightly to remove air bubbles for a smooth surface.
- Keep the oven door closed during baking to prevent heat loss that can cause uneven baking and sinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 302mg | 13% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 47g | 94% |
| Vitamin A | 741IU | 15% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
