Butter Cake (The Best!)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12 slices
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Calories
287 kcal
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Course
Cake
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Cuisine
International
Butter Cake (The Best!)
Description
This Butter Cake combines creamed butter and sugar with eggs, vanilla extract, and yogurt to create a soft, flavorful cake. Cake flour blended with baking powder and salt is sifted to maintain lightness, preventing a dense texture. Incorporating yogurt instead of milk yields added moisture and a tender crumb.
The batter is carefully mixed to ensure thorough blending without overmixing that would toughen the cake. Baking at 375°F results in a lightly browned, evenly cooked cake with a delicate top texture. Covering the top with foil partway through baking helps prevent excessive browning and maintains a smooth surface.
This cake suits various occasions, offered plain or with desired toppings. The recipe encourages use of room-temperature ingredients and attention to batter consistency for best results.
Adapted from Food4Tots, the recipe benefits from using high-quality butter and thorough sifting of flour. Avoiding overmixing and covering the cake during baking preserve its soft, light characteristics.
Ingredients
- 7 oz. (200g) cake flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ticks (225g) butter room temperature, unsalted
- 7 oz. (200g) sugar
- 4 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons PLAIN yogurt preferred or full milk
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease the pan with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.Pro tip: You can either use an 8×8-inch (20×20-cm) loaf pan or a 9×9-inch (23×23-cm) square or round pan.
- Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
- Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg. Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk.
- Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 – 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.Pro tip: If you don’t have a cake tester, you can use a toothpick or a skewer to check the doneness of your cake. If it comes out clean, your cake is ready!
- Remove it from the oven and let it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Notes
- Bring all ingredients to room temperature before blending for a smooth, even batter.
- Use high-quality unsalted butter for better flavor and texture.
- Sift flour and baking powder to prevent lumps and keep the batter airy.
- Do not overmix after adding flour to avoid a dense cake.
- Use yogurt instead of milk to retain moisture and softness.
- Cover the cake with foil partway through baking to prevent over-browning the top without touching the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 287kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 162mg | 7% |
| Potassium | 55mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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