Butter Cake What is the Difference between Butter Cake and Pound Cake? They are both very similar as they use baking powder as a leavening agent. Pound cake gets the name because the traditional recipe calls for one pound each for the three main ingredients: butter, flour and sugar.

Ingredients of Butter Cake

  1. You need 2 sticks (225 g) of unsalted butter - at room temperature.
  2. It's 7 oz (200 g) of or 1 1/2 cups all purpose flour.
  3. You need 1 teaspoon of baking powder.
  4. It's 1/2 teaspoon of salt.
  5. You need 7 oz (200 g) of or 1 cup sugar.
  6. You need 4 of large eggs.
  7. Prepare 4 tablespoons of fresh milk or yogurt.
  8. You need 1 teaspoon of vanilla essence.

Butter Cake step by step

  1. Preheat the oven to 375°F (190°C)..
  2. Lightly grease the pan (loaf pan, mini loaf pan, 8×8 or 9×9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside..
  3. Use an electronic hand mixer to beat the butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in the vanilla essence and mix well. Fold in the flour and mix well. Add in the milk/yogurt..
  4. Pour the batter into the greased baking pan. Shake it lightly to distribute cake batter evenly. Bake until golden brown and cooked, about 40 – 50 minutes. Use a cake tester to test if it’s cooked..
  5. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm..
  6. Cook’s Note: Depending on the oven, it may take more than 40 minutes to bake the cake. To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminum foil..

This Kentucky Butter Cake recipe is CRAZY moist, buttery and coated with a sweet buttery sauce that crusts the outside and soaks into the cake making it amazing for days. What you get is a stunning, sweet, buttery, soft cake that is as perfect on its own as it is topped with strawberries and whipped cream! Let cake cool before removing from pan. Cook over medium heat, until fully melted and combined, but do not boil. I will keep the butter cake in the freezer if it is for more than a week.

Get Latest Recipe : HOME