Last Updated on June 26, 2023 by My Back Kitchen
When it comes to timeless desserts, few can match the simplicity and pure decadence of a perfectly baked butter cake. With its moist and tender crumb, rich buttery flavor, and irresistible aroma, butter cake has been a staple in baking for generations. Whether enjoyed as a standalone treat or as a base for creative toppings and fillings, this classic delight never fails to bring joy to any occasion. Join us as we dive into the makings of the best butter cake and uncover the secrets behind its irresistible allure.
The origins of butter cake can be traced back to Europe, where butter was a prized ingredient. As baking techniques evolved, butter cake emerged as a beloved recipe that showcased the rich flavor and tender texture that butter brings. Over time, this delectable treat spread across continents, finding its way into kitchens around the world.
At the heart of a butter cake lies a simple yet perfected combination of ingredients. Flour, sugar, eggs, baking powder, and, of course, generous amounts of butter come together to create the magic. The butter is key, lending its velvety richness and unparalleled flavor to the cake. The result is a delicate, golden-hued masterpiece that melts in your mouth.
To achieve bakery-worthy results, a few essential tips can make all the difference. First, ensure that your butter is at room temperature for easy creaming with the sugar. Creaming the butter and sugar together until light and fluffy is crucial for incorporating air into the batter, resulting in a tender crumb. It’s also important to avoid overmixing the batter, as this can lead to a dense texture. Finally, baking time and temperature should be carefully monitored to achieve an evenly baked cake with a golden crust.
One of the beauties of this cake is its versatility. It can be enjoyed on its own, dusted with powdered sugar, or adorned with a simple glaze for a quick and delightful treat. For special occasions, butter cake provides a perfect canvas for creativity. Layer it with luscious buttercream, fill it with fresh fruits, or frost it with decadent ganache—the possibilities are endless.
This cake is also incredibly versatile when it comes to serving options. It can be enjoyed warm or at room temperature, making it an excellent choice for gatherings or afternoon tea. A slice of butter cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm chocolate sauce. For an extra touch of elegance, complement it with a cup of fragrant tea or a smooth cup of coffee.
In a world where desserts often become elaborate and intricate, the timeless appeal of a butter cake remains unchallenged. Its simplicity, moistness, and buttery richness make it a true delight for the taste buds. Whether you’re celebrating a special occasion or simply craving a comforting treat, a butter cake is sure to bring a smile to your face. So, gather your ingredients, preheat the oven, and let the irresistible aroma of freshly baked cake fill your home, reminding you that the simplest pleasures are often the sweetest. Enjoy!
Best Butter Cake
- 4 large eggs plus 2 large yolks
- ½ cup buttermilk
- 1 Tbsp. vanilla extract
- 2 ¼ cups bleached cake flour 9 ounces
- 1 ¾ cups granulated sugar 12¼ ounces
- 1 ¼ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. table salt
- 8 Tbsp. unsalted butter softened
- ½ cup vegetable oil
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. Combine eggs and yolks, buttermilk, and vanilla in 2-cup liquid measuring cup and whisk with fork until smooth.
- Combine flour, sugar, baking powder, baking soda, and salt in bowl of stand mixer fitted with paddle. Mix on low speed until combined, about 20 seconds. Add butter and oil and mix on low speed until combined, about 30 seconds. Increase speed to medium and beat until lightened, about 1 minute. Reduce speed to low and, with mixer running, slowly add egg mixture. When mixture is fully incorporated, stop mixer and scrape down bowl and paddle thoroughly. Beat on medium-high speed until batter is pale, smooth, and thick, about 3 minutes. Transfer batter to prepared pan and smooth top. Tap pan firmly on counter 5 times to release any large air bubbles.
- Bake until toothpick inserted in center comes out with few crumbs attached, 28 to 32 minutes. Let cake cool completely in pan on wire rack, about 2 hours.