Classic Butter Cake with Flavorful Variations
This Classic Butter Cake recipe has been a beloved staple in my kitchen for nearly 30 years. Its rich buttery flavor and tender crumb make it the perfect base for a variety of delicious variations, from zesty citrus delights to decadent chocolate indulgences. I often double the recipe to create two cakes, allowing for easy slicing and freezing, making it a fantastic treat for morning teas or dessert gatherings. The original recipe hails from the renowned Margaret Fulton Cookbook, and I’ve lovingly modernized it over the years. Perfect for sharing with friends and family, this cake is versatile, easy to make, and is sure to please any palate.
N/A
Servings
180
Calories
7
Ingredients
Ingredients
Butter
4 ounces (softened (125 grams))
Caster Sugar
4 1/2 ounces (3/4 cup)
Vanilla Essence
1 teaspoon
Eggs
2 (large)
Self Raising Flour
8 ounces (2 cups)
Salt
1/8 teaspoon (a pinch)
Milk
1/2 cup (low fat)
Instructions
1
Preheat your oven to 175°C (350°F) and grease a loaf tin with butter or cooking spray.
2
In a bowl, sift together the self-raising flour and salt a total of three times to aerate the flour for a lighter cake.
3
In a separate mixing bowl, cream the softened butter and caster sugar using an electric mixer, adding the vanilla essence. Beat until the mixture is light, fluffy, and has turned a pale color.
4
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
5
Using a spatula, gently fold the sifted flour into the creamed mixture, alternating with the milk. Begin with the flour and end with the flour to maintain a smooth batter.
6
Once the batter is well mixed and smooth, pour it into the prepared loaf tin and lightly smooth the top with a spatula.
7
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
8
Let the cake cool in the tin for about 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information
8g
Fat
24g
Carbs
2.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Classic Butter Cake recipe?
The original recipe hails from the renowned Margaret Fulton Cookbook and has been lovingly modernized over the years.
How long has this recipe been used?
This recipe has been a beloved staple in the author's kitchen for nearly 30 years.
What temperature should I preheat my oven to?
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
What type of baking tin is required?
A loaf tin greased with butter or cooking spray is recommended.
Why do I need to sift the flour three times?
Sifting the self-raising flour and salt three times aerates the flour, which results in a lighter cake.
What kind of flour is used in this recipe?
The recipe calls for 8 ounces or 2 cups of self-raising flour.
How much butter is needed?
You will need 4 ounces or 125 grams of softened butter.
What type of sugar is best for this cake?
The recipe specifies 4.5 ounces or 3/4 cup of caster sugar.
What is the secret to the creaming process?
Beat the butter, caster sugar, and vanilla essence with an electric mixer until the mixture is light, fluffy, and pale.
How many eggs are included in the recipe?
The recipe requires 2 large eggs.
What is the correct way to add eggs to the batter?
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
What type of milk should I use?
The recipe recommends using 1/2 cup of low fat milk.
How do I incorporate the flour and milk into the creamed mixture?
Using a spatula, gently fold in the sifted flour alternating with the milk, beginning and ending with the flour.
How long should the cake bake?
Bake the cake for 40 to 45 minutes.
How can I tell if the butter cake is finished baking?
The cake is done when a skewer inserted into the center comes out clean.
How long should I let the cake cool in the tin?
Let the cake cool in the tin for about 10 minutes before moving it to a wire rack.
Can this recipe be doubled?
Yes, you can double the recipe to create two cakes, which is great for slicing and freezing.
How many calories are in a serving of this cake?
There are approximately 180 calories per serving.
What is the fat content per serving?
Each serving contains approximately 8 grams of fat.
How much protein is in one serving?
There are 2.4 grams of protein per serving.
How many carbohydrates are in a slice?
There are 24 grams of carbohydrates per serving.
What flavor variations are possible?
The cake serves as a base for many variations, including zesty citrus delights and decadent chocolate indulgences.
Is this recipe suitable for freezing?
Yes, it is a fantastic treat for freezing, making it convenient for future morning teas.
What flavor extract is used in the original version?
One teaspoon of vanilla essence is used for the classic flavor.
How much salt is added to the flour?
The recipe calls for 1/8 teaspoon or a pinch of salt.
What is the texture of the finished cake?
The cake has a rich buttery flavor and a tender crumb.
What tool should I use to smooth the top of the batter?
Use a spatula to lightly smooth the top once the batter is in the loaf tin.
Is this cake appropriate for beginners?
Yes, the recipe is described as easy to make and versatile for any palate.
Should the milk be full cream or low fat?
The specific ingredients list suggests 1/2 cup of low fat milk.
What is the best way to serve this cake?
It is perfect for sharing with friends and family during morning teas or as a dessert.