HOW TO MAKE THE CLASSIC BUTTER CAKE

- This is a go to recipe. No need for a box mix anymore!

Ah, the classic butter cake! It’s a true icon of the baking world, loved by many for its soft, buttery texture and sweet, comforting flavor. But where did this beloved cake originate? Well, my friend, let me take you on a journey back in time.

The origins of the butter cake can be traced all the way back to medieval Europe, where butter was considered a luxury ingredient. Bakers would use it sparingly in their cakes, creating a rich and decadent treat that was reserved for special occasions.

As time went on, butter became more widely available, and the butter cake became a staple in households across Europe. It was particularly popular in England, where it was often served with tea or as a dessert after a hearty meal.

But it wasn’t until the 19th century that the butter cake really took off in the United States. As more and more families settled in the country, they brought with them their traditional recipes, including the butter cake.

Over time, the butter cake evolved to suit American tastes. Bakers began adding additional ingredients such as vanilla and sugar, resulting in a cake that was sweeter and more flavorful than its European counterpart.

Today, the butter cake remains a beloved classic, enjoyed by people all over the world. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, there’s nothing quite like a slice of this timeless dessert with a texture between a pound cake and a fluffy cake.

Butter Cake with Almonds

1 x 20 cm square cake yields 12 servings

30 Minutes baking time (about 1 hour in total time)

Ingredients

I love that all of the ingredients are standard pantry items!

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract (or, 1 tablespoon almond extract)
¾ cup milk, room temperature

Do like this

Preheat the oven to 180 deg C (350 F).
Lightly grease a 20 cm (8-inch) square baking pan; line the bottom with parchment or wax paper, or dust lightly with flour.
Sift flour, baking powder, and salt together in a large bowl.
Use an electric mixer to cream the butter and sugar well (for about 5 minutes).
Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
Add flour mixture in 1/2 cup batches, alternating with milk, beating batter briefly after each addition until just blended.
Pour batter into the prepared pan.
Sprinkle the almond flakes all over the top.
Bake in preheated oven for about 30 minutes or a skewer inserted into the center of the cake comes out clean. (At a higher altitude it may need to bake up to 15 minutes longer.)
Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.

Butter Cake Variations

Blueberry Cake Variation: Add 1/4 teaspoon of nutmeg to the dry ingredients and stir 1 cup of fresh blueberries into the batter before baking. Cut into squares while it is still hot.
Frosting Variation: Frost it light because it doesn’t need a lot of it.
Pecan Nut Variation: Add chopped pecans to half of the cake after it is poured in the pan.