Monday, November 09, 2009

Butter Cake Recipe

This moist and light vanilla butter cake could be iced, dusted with icing sugar or served plain.

We measure the sour cream and milk and leave them, and the eggs, to stand at room temperature while the butter softens. If your oven cooks unevenly, rotate the cake half way through the baking time to promote even browning.

Preparation time: about 35 minutes (excludes baking time)

Serves about 8-10.

We use a 250ml measuring cup for all of our recipes.

225g (1 1/2 cups) self-raising flour
75g (1/2 cup) plain flour
150g butter, chopped and softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
226g (1 cup) caster sugar (superfine sugar)
1 1/2 teaspoons (7.5ml) vanilla extract
3 large eggs (we use eggs with a minimum weight of 59g)
83g (1/3 cup) sour cream (about 35 percent fat)
166ml (2/3 cup) milk

Preheat oven to 150 degrees Celsius (140 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so that the top of the cake will be in the centre of the oven.

Grease the side and base of a 20cm diameter (top inside measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.

Combine self-raising flour and plain flour in a medium bowl and set aside.

Using an electric mixer or electric hand-held beaters on low speed, beat the butter, sugar and vanilla together in a large bowl.

Increase speed to medium once the sugar is incorporated. Stop the machine once or twice during beating to scrape down the side and base of the bowl with a spatula. Beat the mixture until it is pale and creamy (about five minutes).

Don't rush the addition of the eggs as the mixture will be more likely to separate and develop a curdled appearance. Add the first egg to the butter mixture and beat on medium speed for about one minute. Repeat with the second egg. Stop the machine and scrape down the side and base of the bowl. Add the remaining egg, beating on medium speed for about one minute. ©

Add the sour cream and beat until just combined (about 10 seconds). Scrape down the side and base of the bowl.

Sift half the combined flours over the butter mixture. Add half the milk and, with the machine on very low speed, beat for about 10 seconds until just incorporated. Scrape down the side of the bowl. Add the remaining milk and sift in the remaining flour and beat, on very low speed, for 5-10 seconds to combine the ingredients. Stop beating as soon as the ingredients are combined as over-beating the mixture may cause the cake to be tough.

Spoon mixture into the prepared pan and smooth the surface with a spatula or the back of a spoon.

Bake for about 1 hour and 7 minutes to 1 hour and 17 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out clean. The cake should be golden brown and spring back when lightly pressed in the centre.

Place pan on a wire rack. When cake has completely cooled, remove from pan.

Store cake in an airtight container.

Below: Butter cake dusted with icing sugar.


Blogger Aimee said...

Another Beautiful recipe ladies!!! I made this last night. Quarter of it has disappeared already!!! I topped it with Chocolate buttercream icing- delicious!!!

11/11/09 8:30 am  
Anonymous Anonymous said...

Is it possible to make this mixture into cupcakes and also what type of icing would you recommend?
Thanks for another great recipe.

14/11/09 4:32 pm  
Anonymous Anonymous said...

Looks gorgeous! Just wondering if the sour cream can be replaced with more milk instead?

16/11/09 4:43 pm  
Blogger Natalya said...

The cake looks so scrumptious and mouthwatering. It’ll be perfect for breakfast with some strawberry jam on it with a good cup of coffee.

18/11/09 1:00 am  
Anonymous Anonymous said...

I made this cake yesterday and its already over!! Excellent recipe and a must try for everyone.

22/11/09 10:10 pm  
Anonymous Laura said...

This cake turned out awesome! So moist it got finished by two people in 2 days and was still great the next day. I didn't have sour cream so I used full cream natural pot set yoghurt. Will defintely be keeping this recipe.

22/2/10 11:49 pm  
Anonymous Anonymous said...

Wonderful taste, great instructions. Making another tomorrow! Thankyou

12/3/10 1:30 pm  
Anonymous Anonymous said...

Have made this cake at least 3 times in as many weeks now and iced it with a chai spice butter icing. Absolutely perfect!

26/3/10 3:41 pm  
Anonymous Anonymous said...

Have made this cake and it worked a treat! Had to try it warm because I couldn't wait. I used all milk as I didn't have any sour cream and it was fine. Definitely keeping this recipe.

22/5/10 4:55 pm  
Anonymous Katie said...

I made this cake for my Husband's birthday yesterday. It was delicious. I made it in a heart tin and 4 cupcakes and my daughter decorated it with butter icing and jelly beans (too cute).
Usually when I make a butter cake it is quite dry (even the packet ones) but this was moist and quite dense. This recipe is definately a keeper

24/6/10 1:53 pm  
Anonymous Anonymous said...

Hi, I'd like to make this cake as a birthday cake but was just wondering how long it keeps for? Would it be suitable for a childs birthday cake? Thanks

11/8/10 3:11 pm  
Anonymous Anonymous said...

I baked this cake for my sons 5th birthday.
He wanted a moon cake and he got one, it turned out fantastic.
I baked the cake the day before and cut and decorated it on his bday. Everyone loved it.
I will be using this cake again when i make my mum engagement cake.

8/11/10 12:20 pm  
Anonymous Anonymous said...

Hi girls, i notice that there is not baking powder? Should I add some or it is still ok?

15/1/11 12:48 am  
Blogger Amanda and Debbie said...

We don't add baking powder because it is included in the self-raising flour.

15/1/11 9:30 am  
Anonymous Anonymous said...

Hi, I made this cake and found the smell and taste of eggs a little overpowering. Can I add just two eggs next time to reduce this? Thanks

17/1/11 9:42 pm  
Blogger dree said...

I would like to make this cake with an 8x8 inch square tin and a 13x11inch rectangle tin. How do I change the recipe for each tin?

14/2/11 10:16 am  
Blogger Amanda and Debbie said...

Hi Amir

To determine the quantities for an 8 inch (20cm) square tin you could use our cake tin conversion tables. For the 11 inch by 13 inch tin, we'd multiply the ingredient quantities by three.

25/2/11 5:38 pm  
Anonymous Anonymous said...

Would this be a good cake to layer with jam in between?

29/6/11 1:54 pm  
Blogger Amanda and Debbie said...

We often cut the cake in half and fill with jam and cream.

29/6/11 8:47 pm  
Anonymous Anonymous said...

hi, can i replaced sour cream with milk?

6/7/11 6:35 pm  
Anonymous Anonymous said...

Superb butter cake it turned out picture pefect, light yummy and buttery next time I will make the butterceram icing !
p.s this is sooooo gooood !!!!

19/8/11 11:43 am  
Blogger Ean said...

Hi why must use self raising flour and plain flour ?
Can we use only self raising flour ?

21/10/11 10:15 pm  
Anonymous Anonymous said...

Hello, I am about to try this recipe for my daughters wedding cake. Have you frozen it and does it thaw well to still be moist and a good taste and texture?
Would be grateful for your answer.
Thanks, Lynn

1/12/11 8:39 am  
Blogger Ean said...

I made this cake today, it is superb , soft & moisture

20/12/11 2:50 pm  
Anonymous Anonymous said...

Hi..if i do not have self raising flour,wat can i do? I am confused since there is plain flour too...thank you

19/11/12 9:10 am  
Anonymous Anonymous said...

Hi...beautiful recipe...we don't get self raising flour how much baking powder do I have to add to get-225g (1 1/2 cups) self-raising flour?
Thanking you in advance..

2/1/13 4:04 pm  
Anonymous Anonymous said...

Thank you, this is a fabulous, easy to follow recipe! The cake is divinely moist and delicate and easy to eat a piece without the need of a fork...
My daughter and I made it for my husband's bday cake and he LOVED it...a word of warning though - icing sugar topping and blowing out candles are an interesting combination!!

3/4/13 8:56 pm  
Anonymous Anonymous said...

Excellent recipe. Used natural yoghurt instead of sour cream. Just perfect for my daughter's birthday cake. Yum!

8/2/14 10:45 pm  
Blogger 🥰 said...

Can i add cocoa to some of the mixture and make marble cake??

29/5/16 6:24 pm  
Blogger Unknown said...

Hi, This is a great recipe.
I've made it few times. and I've even forgotten to add the sour cream.Still came out great.
The type of butter is the key, I've made this with store brand butter and higher end butter..(more expensive) its worth spending the extra for the more expensive butter, it makes a huge difference in taste and texture.Enjoy

12/9/16 12:31 am  

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