Soft Butter Cake
A traditional butter cake, rich, soft and fluffy. This is the best butter cake recipe. This easy recipe produces a sweet, buttery cake with simple ingredients!
Butter Cake – The best butter cake recipe you will find on the Internet. Crazy buttery, sweet, rich, very moist and delicious.
This is the best butter cake ever! It is baked, tried and tested by hundreds of fans and readers.
This is the only recipe you will need. You’ll bake this rich cake over and over again because it’s so delicious.
The cake is extremely rich, buttery, moist, soft and fluffy. Every bite takes you to heaven.
Butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat, dense cake made of wheat cake flour, butter, sugar and eggs, usually about an inch long, and dusted with powdered sugar.
Although sweet and rich, it is somewhat firm, and can be cut into pieces similar to a brownie. Butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two different types of cake: the original St.
Louis, the Mo Bakers sticky butter and cream cheese and the commercial yellow cake mix. The original sticky butter from St. Louis, Mo Bakers is believed to have originated in the 1930s. It was made of sweet dough fermented with yeast on the bottom.
The St. Louis Convention and Visitors Committee includes a recipe for cream cheese and assorted commercial yellow cake on its website, calling it “one of the most popular and exotic foods in St. Louis.”
The recipe calls for a bottom layer of butter and yellow cake mix, and a top layer made with eggs, cream cheese and in one case almond extract.
The cake is dusted with confectioners’ sugar before serving. It is best to eat the cake soon after it has been baked. It should be served at room temperature or warm.
The type of cream cheese for a sticky butter cake recipe (also known as “butter cake”, sometimes “chess cake”), although close enough to the original, is an approximation designed to facilitate preparation at home. bakeries in the greater St.
Louis area who know how to make original butter cake, including those at local grocery chains Schnucks and Dierbergs, use a slightly different recipe based on corn syrup, sugar, and egg powder; However, there is no cake mix or cream cheese included.
Ingredients:
●1 3/4 cup (230 grams/ 8.1Oz) Cake Flour
●1/2 teaspoon baking powder
●1 cup (250 grams/ 8.8Oz) butter
●1 cup (200 grams/ 7Oz) castor sugar
●5 eggs
●1 teaspoon vanilla extract
●1/4 cup (59ml) milk
Preparation:
This super soft moist butter cake is easy to prepare. The cake is very moist and soft. In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times.
This will bring a lot of air in the batter, set it aside.
In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
The butter should be at room temperature, beat the butter until it is very soft then add a cup of sugar and start beating the butter and sugar at low speed for about 2 minutes.
Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
Add vanilla extract and beat for a minute, if you just love the butter flavor you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep beating while adding the dry ingredients slowly.
After you have added half of the dry ingredients, bring the milk and pour half of the milk into the batter, mix it through and continue adding the dry ingredients.
Mix until the batter is dense then add the remaining milk and beat the batter until light and fluffy with no lumps. For baking, you will need a 7 by 7 square pan greased and lined with parchment paper.
Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 55 to 65 minutes but start checking the cake after 50 minutes.
The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve.
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