Butter Cake Recipe

Butter: Provides the rich, creamy base for the cake's flavor and texture.

Sugar: Sweetens the cake and helps to create a tender crumb.

Eggs: Adds structure and moisture to the cake.

All-purpose flour: Forms the bulk of the cake's structure.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and helps to create a smooth batter.

Vanilla extract: Adds a warm, sweet flavor to the cake.

When creaming together the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter and fluffier cake. If the butter is too cold, it won't mix well, and if it's too warm, it won't hold the air.

• butter - Substitute with margarine: Margarine has a similar fat content and can provide a similar texture and flavor to butter in baking.

• butter - Substitute with coconut oil: Coconut oil can be used as a 1:1 substitute for butter, providing a slightly different flavor but maintaining the necessary fat content.

• sugar - Substitute with honey: Honey is sweeter than sugar, so use ¾ cup of honey for every cup of sugar. It also adds moisture to the cake.

• sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener, but reduce the liquid in the recipe slightly to compensate for the added moisture.

• eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight sweetness to the cake.

• eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This mixture acts as a binder in the recipe.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used, but it may make the cake denser. Use a 1:1 ratio but consider sifting it first.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the cake suitable for those with gluten intolerance. Use a 1:1 ratio.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same amount as table salt, providing a slightly different mineral content and flavor.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, maintaining the necessary liquid content in the recipe.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the cake more tender. Use the same amount as milk.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor. Use half the amount as it is stronger than vanilla.

• vanilla extract - Substitute with maple extract: Maple extract can add a unique flavor profile to the cake. Use the same amount as vanilla extract.

• Allow the butter cake to cool completely on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain its freshness and keep it at room temperature for up to 2 days.

• If you need to store the cake for a longer period, wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped cake in a resealable freezer bag or an airtight container.

• Label the container with the date to keep track of its freshness. The cake can be frozen for up to 3 months.

• When you're ready to enjoy the frozen butter cake, remove it from the freezer and let it thaw in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.

• For a quicker thaw, you can leave the cake at room temperature for a few hours. However, be mindful of the room's temperature to avoid any spoilage.

• If you want to serve the cake warm, you can reheat individual slices in the microwave for about 10-15 seconds. Alternatively, you can warm the entire cake in a preheated oven at 300°F (150°C) for about 10-15 minutes.

• To maintain the cake's moisture, consider adding a layer of frosting or glaze before storing. This acts as a barrier, keeping the cake from drying out.

• For added flavor, you can brush the cake with a simple syrup made from equal parts sugar and water. This not only keeps the cake moist but also adds a delightful sweetness.

• If you have leftover cake slices, you can individually wrap them and store them in the freezer. This makes it easy to grab a single serving whenever you have a craving for a sweet treat.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the butter cake in aluminum foil to prevent it from drying out. Place the wrapped cake on a baking sheet and heat for 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture.

• Microwave Method: Place a slice of butter cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as it can make the cake rubbery.

• Steaming Method: Set up a steamer by boiling water in a pot and placing a steamer basket on top. Wrap the butter cake in parchment paper or aluminum foil. Place the wrapped cake in the steamer basket and steam for about 5-7 minutes. This method keeps the cake moist and fluffy.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the butter cake on a piece of aluminum foil or a baking tray. Heat for 5-10 minutes, checking frequently to avoid over-drying. This method is great for reheating small portions.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the butter cake slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method is quick and helps maintain the cake's texture.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• 9x9 inch pan: The baking pan that holds the cake batter and shapes the cake.

• Mixing bowl: A medium-sized bowl to cream together the butter and sugar, and to mix other ingredients.

• Hand mixer: An electric mixer to cream the butter and sugar until light and fluffy, and to beat in the eggs.

• Measuring cups: Used to measure out the ingredients like butter, sugar, flour, and milk accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Spatula: Used to scrape down the sides of the mixing bowl and to stir the batter.

• Whisk: Useful for combining dry ingredients like flour and baking powder.

• Cooling rack: A wire rack to cool the cake after it has been baked.

• Toothpick: Used to check if the cake is done by inserting it into the center of the cake; it should come out clean.

• Butter knife: Used to spread butter on the pan to grease it before flouring.

• Sifter: Optional, but useful for sifting flour to remove lumps and ensure a smooth batter.

• Parchment paper: Optional, but can be used to line the baking pan for easier removal of the cake.

Pre-measure ingredients: Measure out butter, sugar, flour, and other ingredients before starting to save time during mixing.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and a smoother batter.

Use a stand mixer: A stand mixer can cream butter and sugar more quickly and efficiently than by hand.

Prepare the pan first: Grease and flour the baking pan before starting the batter to streamline the process.

Clean as you go: Wash utensils and bowls immediately after use to avoid a big cleanup at the end.