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Butter Cake: Recipe & Tips

Butter Cake

When you’re making a recipe with very few ingredients, use the best ingredients you can. The real splurge that makes the biggest difference is butter. Butter is the star of this cake; along with a high quality salt and a pure vanilla extract, the finished cake will be noticeably tastier.

Air is your friend: While some recipes will use baking powder for the cake to rise, if you have a few extra minutes try the traditional method using steam instead of baking powder.

When you are creaming the butter with sugar use your beater for 5 minutes for a stand mixer or 7 minutes with a hand held beater. This will ensure the sugar dissolves into the butter, creating air pockets that when baked in the oven will release steam, lifting the cake.

Another tip for a classic butter cake is to use a loaf shaped tin – the narrow width gives your cake height and the signature cracked top.

One of the key steps many people skip is proper cooling. As a minimum, let your cake cool for at least 20 minutes. Remove it from the tin and place it on a cooling rack until it’s completely cool.

Butter cake is a favourite here at Westgold; its simplicity allows you to have fun and experiment with icing and toppings. We have been playing around with EASIYO Greek Yoghurt and honey drizzled on top; a dollop of lemon curd scattered with toasted coconut on top. Sometimes it’s best enjoyed as it is, perfectly plain.

How to make Butter Cake:

A light, buttery classic that’s perfect for afternoon teas and dessert. The versatility of this cake allows you to experiment with flavours and toppings; for simplicity serve the cake as is with a dusting of icing sugar; Or try lemon syrup, dark chocolate or stone fruits for a sophisticated touch.

125g Westgold butter, softened
1 tsp vanilla essence
¾ cup caster sugar
2 eggs
2 cups self-raising flour
2/3 cup milk
Icing sugar to dust

1. Preheat oven to 180C and line a deep 20cm round cake tin with baking paper.
2. With an electric mixer, cream butter, vanilla and sugar on a medium speed until light and fluffy. Creaming helps to add air to the mixture and makes a lighter cake.
3. Gradually add the eggs one at a time.
4. Sift flour and baking powder together then gently fold into the wet mixture.
5. Add the milk and stir until just combined.
6. Pour mixture into the tin and spread evenly.
7. Bake for 35 – 45 minutes or until you can place a skewer into the cake and it comes out clean.
8. Leave in the tin for 10 minutes before removing and place on a wire rack to cool.
9. Dust with icing sugar or decorate with your favourite toppings.

If you've made a Butter Cake recently we'd love to see it! Share it on our Facebook page here

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