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This butter cake is as basic as they get, but it is oh so delicious. But a slice of this mid-afternoon, simply as is, is heaven!
325 people made this
- 200g plain flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 110g butter
- 200g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 175ml milk
MethodPrep:15min ›Cook:55min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Lightly grease one 20cm square baking tin. Line bottom with greaseproof paper or dust lightly with flour.
- Sift together the flour, salt and baking powder.
- Cream the butter and blend in the caster sugar, eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour cake mixture into prepared tin.
- Bake at 180 C / Gas 4 for 50 to 55 minutes or until cake springs back when lightly touched.
Reviews & ratingsAverage global rating:(267)
Reviews in English (228)
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe.-24 Feb 2008
Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake.-14 Dec 2008
I have used this recipe on two occasions. I found the texture of the cake to be perfect for shaping it into themes. It holds together very , very well. Everyone who had the cake at the two birthday parties commented on its good taste . I will use the cake again - that is why I am back at this site. To print it out once again!-21 Feb 2003
Rich butter cake recipe | Moist, Buttery, Easy and Few Ingredients
The rich butter cake recipe is super, moist, and is perfect for tea time. With no frosting, this is an ideal cake if you are looking for a simple but delicious cake. It needs only a few basic ingredients.
The rich butter cake recipe is something that everyone should have in their recipe collection because it’s so irresistible that it is suitable for any time of the day, especially teatime.
The tea time rich butter cake recipe is moist, soft, buttery, and very easy to make.
Other similar tea time recipes you could try are:
How to make a moist cake?
To make a moist, tender and rich butter cake:
- Always swift the dry ingredients at least 3 times for the light and airy texture.
- Beat the butter and sugar at high speed for a couple of minutes till it is light and fluffy. At this stage, it’s ok even if you beat it for a longer time.
- Always use room temperature ingredients.
- Once you add the eggs, mix till it incorporates well. Do not overbeat.
- This cake is baked at a low temperature (160 Degrees Celsius / 325 Degrees Fahrenheit) compared to the usual (175 Degrees Celsius / 350 Degrees Fahrenheit).
Baking a cake at slightly lower temperatures has a couple of advantages. The cake doesn’t brown quickly and cooks evenly, plus the texture is softer.
My mom always bakes at a lower temperature, and the texture is always super soft.
Moist Rich Butter Cake ingredients
You only need a few ingredients to make this gorgeous cake:
Vanilla extract (Use a good quality)
Difference between a pound cake and a butter cake
A pound cake is traditionally made with a pound each of butter, sugar, eggs, and flour. There are many variations of these traditional cakes these days.
A butter cake uses much less butter, compared to the pound cake and the texture is beautiful.
How to get flat cakes?
Do not open the oven door while its baking or else the cake will sink in the middle.
To bake a perfectly flat cake, use a baking strip. These strips are available at craft stores like Joanna, Micheals, Tavola or where you get baking supplies.
To make your DIY baking strip, cut a strip of cotton kitchen towel, soak it in water and squeeze the extra water out. Wrap it around the cake pan and secure it with a pin. Keep a close eye if you are using a DIY cake strip for the 1st time.
How do you decorate a plain cake?
- I like to add a light dusting of powdered sugar.
- You can also cut shapes on paper for different occasions e.g: Stars for Christmas, Moon for Ramadan, Lamps for Diwali or some fun images for kids. Place it on the cake and dust it with powdered sugar and then remove the paper.
- Before baking the cake, I sometimes sprinkle powdered pistachios all over the cake. It gives a gorgeous green crust to the cake. You can check the mava cake recipe here.
- You can add sliced fruits or berries before baking by coating the fruits lightly with 1 tablespoon of flour. This method helps the fruits from sinking.
Some Additional Tips:
Cut the cake using a serrated knife once it has completely cooled down.
Store it in an airtight container, and you can place it on the kitchen counter for 2 to 3 days.
You can also store it in the refrigerator for a couple more days. Leave it at room temperature 30 minutes to an hour before serving. Additionally, you can also warm it in the microwave for about 10 seconds if you do not want to wait longer.
Butter Cake I
Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
Whisk together flour, baking powder, and salt in a medium bowl set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!
**TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine.
CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market.
What is cake flour? Can you substitute for it?
Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is:
All-Purpose flour (just under one cup)
2 Tbsp. cornstarch
1. Place two tablespoons of cornstarch in a one-cup measure.
2. Fill the rest of the cup with all-purpose flour.
3. Use in place of the cake flour in any recipe.
One cup of substitute is equal to one cup of cake flour
***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share!
**The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol
I have so many wunderbar memories in the kitchen with my Oma, and have had MANY of her most popular and traditional recipes, like this butter cake!
I've enjoyed this recipe multiple times in Oma's kitchen and it's become one of my favorites by far! Served with her homemade mouth-watering whipped cream, now that's a good dessert! My favorite part of this recipe is taking a great big spoonful of whipped cream and plopping it over the top.
This is such a great recipe to serve when having company over, I know it sure did impress me when I first had it at Oma's! It seems like such a simple dessert and it is! Simple, but the potential and yumminess with each bite is absolutely wunderbar.
Oma has made this recipe so easy to make and with little hints and tricks to help you along the way of your kitchen journey!
This recipe goes so well with a hot cup of peppermint tea or coffee. Just sit back, relax, and take in all those delicious German flavors! Take my word for it, when Oma makes it, it is ALWAYS delicious.
Learn a little bit about me, Lydia , and my kitchen adventures with Oma!
Preheat the oven to 350°F. Prepare pans with vegetable pan spray or use Wilton’s Cake Release Spray.
Using a stand mixer (if available), combine butter and sugar together in a large mixing bowl, creaming until mixture is light and fluffy.
Next, add eggs one at a time, beating well after each addition. Then, mix in the pure vanilla extract and the almond extract.
In a separate bowl, mix the flour with the baking powder and salt. Once mixed, alternate adding the flour mixture slowly to the creamed butter mixture while also mixing in the milk until it’s thoroughly mixed.
Slowly pour the combined batter into two 8-inch round pans making sure the same amount is in each, place in a preheated oven, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
As the butter cake is baking, whip up a batch of Wilton's Easy Vanilla Buttercream Frosting.
Once the butter cake is finished baking, remove it from the oven and let it cool for 10 minutes while still in the baking pan. Then, loosen the sides and place the baked cake layers on a cooling wire rack.
Let the cake cool completely to room temperature before decorating with buttercream frosting.
Recipe makes about 7 1/2 cups of cake batter
Butter cake recipe | tea time cake in steel cups | best cake recipes for evening tea
butter cake recipe | tea time cake in steel cups | best cake recipes for evening tea with detailed photo and video recipe. an easy and simple eggless tasty cake recipe made with butter, plain flour, sugar and baking ingredients. unlike the other cake recipes, it is made with basic ingredients without any fuss of frosting and toppings and served as an evening snack. moreover, the recipe no oven with pressure cooker used for baking in steel cups.
butter cake recipe | tea time cake in steel cups | best cake recipes for evening tea with step by step photo and video recipe. cake recipes have always been one of the popular dessert recipes across india. predominantly, it is used as a celebration dessert for a particular occasion but also used for a treat or festival. having said that, it can also be used as a snack and this particular recipe of butter cake is an ideal snack with a moist and soft texture.
to be honest, all my previous post for eggless cake recipes were pretty much done with oil. i was very comfortable with oil as a greasing agent and was not exploring other options. i knew butter can also be used but i had my reservations about it. my main concern was the texture of the cake especially after it is rested. basically, the butter solidifies when it is rested or cooled down, whereas the oil does not change its texture. moreover, butter can be tricky to mix the dry and wet ingredients however, all my reservations have just evaporated for now. even with so many complications, the taste of the butter cake is no match to the oil-based cake. especially the crunchy texture it forms at the top when combined with sugar is just lip-smacking. hence i would heavily recommend trying this recipe and serve it to your kids or any age group as a dessert snack.
furthermore, i would also like to add some additional tips, suggestions and variations to the tea time cake recipe. firstly, the traditional way of this recipe is to prepare it with egg yolk for extra softness and sponginess. if you are comfortable with the egg you may add it with wet ingredients and skip baking soda. secondly, this cake recipe gets an ideal shape and is efficiently made in a baking oven. if you have access to the oven you should use it to make any cake. you may have to preheat the oven at 180 degrees and later reduce it to 160 degrees while baking for 30-40 mins. lastly, this cake recipe is a plain vanilla and butter flavoured cake, but you add any flavouring agent as per your preference and choice. for instance, you may add raisins, tutti frutti, dry fruits, chocolate and even cinnamon.
finally, i request you to check my other related eggless cakes recipes collection with this post of butter cake recipe. it mainly includes my other related recipes like vanilla cake, mini choco lava cake in appam pan, oreo chocolate cake, christmas cake, mirror glaze cake, chocolate cupcake in katori, choco lava cup cake – parle-g biscuits in kadai, no bake swiss roll, moist chocolate cake in cooker, mug cake in pressure cooker. further to these i would also like to add some more additional recipe categories like,
- 1 cup white sugar
- ½ cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ½ cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Preheat oven to 180°C. Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.
Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide between the prepared pans. Smooth the surface.
Bake for 30 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
To make the vanilla buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the milk and vanilla. Beat until combined. Tint pink with food colouring.
Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with the remaining cake. Spread the top and side with the remaining buttercream. Decorate with sprinkles.
Chocolate Butter Cake
Chocolate cakes that look super dark but have a disappointingly weak chocolate flavor drive me crazy—double that when they leave me with dry mouth. About two years before I opened CakeLove, I set out to develop a recipe from scratch for a rich, moist, and irresistible basic chocolate cake. Experimenting in the kitchen brings triumphs and tragedies, and a lot of people kindly helped out by sampling some tragedies before I finally created my ideal chocolate cake. There are many things that make a chocolate cake memorable. One of the most important aspects I focus on is cocoa powder. I always use a full-fat, unsweetened, Dutch-processed cocoa powder with 22% to 24% cocoa butter— that’s twice the amount of cocoa butter in common grocery-aisle cocoa powder. Regularly available unsweetened cocoa powder with 10% to 12% cocoa butter works perfectly well in this recipe, but try the other kind if you can find it. It’ll make a difference.
Notes Acohol-free variation: Omit the brandy and vanilla and increase the half-and-half by 1 tablespoon.
Occasion Family Get-together
Taste and Texture buttery, chocolatey, sweet
- Mixing bowls
- Standing mixer
- Two 9-inch-round pans or cupcake pans
- Unbleached all-purpose flour, 7 ounces (1¼ cups + 2 tablespoons), or 7¼ ounces (1¼ cups + 3 tablespoons) at high altitude
- Unsweetened cocoa powder, 2 ounces (½ cup), or 2 1/8 ounces (½ cup + 1 tablespoon + ½ teaspoon) at high altitude
- Baking powder , 1½ teaspoons, or 1 teaspoon at high altitude
- Salt , 1 teaspoon
- Half and half , 1 cup, or 1 cup + 2½ tablespoons at high altitude
- Brandy , 2 tablespoons
- Vanilla extract , 1 tablespoon
- Unsalted butter , at room temperature, 6 ounces (1½ sticks)
- Extra-fine granulated sugar , 14 ounces (1¾ cup), or 13 ounces (1½ cups + 2 tablespoons) at high altitude
- Eggs (large), 4, or 5 at high altitude
Preheat the oven to 350°F (conventional) or 335°F (convection). Set the rack in the middle of the oven. For cupcakes, set racks in the upper-middle and lower-middle positions.
Set out the ingredients and equipment:
Sift the flour directly into a bowl on a scale for accurate measuring.
Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
Measure the liquid ingredients into a separate bowl and set aside.
Measure the butter and sugar into separate bowls and set aside.
Crack the eggs into a separate bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 5 minutes.
With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
Prepare the pans. For 9-inch-round cakes, line the bottom of each pan with parchment do not spray the sides. For cupcakes, lightly spray the pan with a nonstick spray to help release any overflowing crowns. Line the pan with paper liners.
For 9-inch-round cakes, deposit the batter in three separate areas of each pan and smooth out with the rubber spatula or an offset metal spatula, making sure the pans are two-thirds full. For cupcakes, use a 2-ounce, trigger-release, ice-cream scoop to deposit batter into the lined pans so they’re two-thirds full.
Follow the approximate bake times listed below.
ITEM: 9-inch rounds - at Sea Level, bake 28 minutes at High Altitude, bake 35 minutes.
ITEM: cupcakes - at Sea Level, bake 22 minutes at High Altitude, bake 20 minutes.
. Once the top of the cake doesn’t jiggle in the center, test for doneness by inserting a bamboo skewer in the center of the cake. An even dark brown color should extend from the edge to the center, and the cake’s edges may pull away from the pan. When the skewer shows just a touch of crumbs or comes out clean, the cake is done. Remove the pan from the oven and place on a heat-resistant surface or wire rack.
. For 9-inch-round cakes, cool to room temperature, 25 to 30 minutes, before removing from the pans. Use a small offset spatula to loosen each cake from the rim of the pan. Carefully invert each pan onto a flat surface and remove the layers. Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic. Refrigerate the layers for up to 5 days before frosting. (See page 200 for more information on layering and assembling.)
. For cupcakes, cool to room temperature, 25 to 30 minutes, before carefully lifting each cupcake from the pan. Proceed with frosting or store for later use.
Serve frosted with your choice of buttercream. It's especially good paired with Coconut Buttercream.
Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. If frosted, store under a cake dome for up to 3 days, or in the fridge for up to 1 week. To store unfrosted cake longer, label, date, and store the plasticwrapped cake in the freezer for up to 1 month.
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess set aside. Into a medium bowl, sift together flours, baking powder, and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour beat until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack peel off the parchment. Reinvert cakes and let them cool completely, top sides up.