Butter Cake Recipe

Unsalted butter: Provides the rich, creamy base for the cake, ensuring a moist texture.

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

Eggs: Adds structure and stability to the cake, contributing to its rise and texture.

All-purpose flour: The main dry ingredient, giving the cake its body and structure.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Vanilla extract: Adds a warm, aromatic flavor that complements the buttery richness.

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

When creaming the butter and sugar, make sure the butter is at room temperature. This ensures it will incorporate air properly, 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 can become greasy and not hold the air needed for a good rise.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture level, making it a good alternative for a dairy-free option.

• unsalted butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, offering a similar texture and flavor.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor and texture.

• granulated sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can be used to replace sugar, though you may need to adjust the liquid content in the recipe.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients together.

• large eggs - Substitute with applesauce: Applesauce can replace eggs to add moisture and act as a binding agent, suitable for a lower-fat option.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• 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 sensitivities or celiac disease.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder, providing the necessary leavening.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content and flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is more potent, so use half the amount.

• vanilla extract - Substitute with maple extract: Maple extract offers a unique flavor twist while maintaining the sweetness and aroma.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides similar moisture and consistency.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor, suitable for a dairy-free option.

• To keep your butter cake fresh, wrap it tightly in plastic wrap or aluminum foil. This will prevent it from drying out and keep it moist.

• Store the wrapped cake in an airtight container at room temperature. It will stay fresh for up to 3 days.

• If you want to extend the shelf life, place the wrapped cake in the refrigerator. It can last up to a week, but make sure to bring it to room temperature before serving to enjoy its full flavor and texture.

• For longer storage, consider freezing the cake. First, wrap it tightly in plastic wrap, then cover it with a layer of aluminum foil to protect it from freezer burn.

• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When you're ready to enjoy the cake, thaw it in the refrigerator overnight. This slow thawing process helps maintain the cake's moisture and texture.

• If you're in a hurry, you can also thaw the cake at room temperature for a few hours. Just make sure to keep it wrapped to prevent it from drying out.

• For individual servings, slice the cake before freezing. Wrap each slice in plastic wrap and place them in a freezer-safe bag. This way, you can easily grab a slice whenever you crave a sweet treat.

• To refresh the cake after thawing, you can warm it in the oven at 300°F (150°C) for about 10 minutes. This will bring back its delightful aroma and make it taste freshly baked.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the butter cake in aluminum foil to retain moisture.
  3. Place the wrapped cake on a baking sheet.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove from the oven and let it sit for a few minutes before unwrapping.

• Microwave Method:

  1. Slice the butter cake into individual servings.
  2. Place a slice on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to prevent drying out.
  4. Microwave on medium power for 20-30 seconds.
  5. Check the temperature and heat in additional 10-second intervals if needed.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming rack and a small amount of water.
  2. Wrap the butter cake in parchment paper or aluminum foil.
  3. Place the wrapped cake in the steamer.
  4. Steam for about 5-7 minutes, or until warmed through.
  5. Carefully remove and let it cool slightly before unwrapping.

• Toaster Oven Method:

  1. Preheat the toaster oven to 300°F (150°C).
  2. Wrap the butter cake in aluminum foil.
  3. Place the wrapped cake on the toaster oven tray.
  4. Heat for about 10 minutes, checking halfway through.
  5. Let it sit for a few minutes before unwrapping.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Slice the butter cake into individual servings.
  3. Place a slice in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through.
  5. Remove from the skillet and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9-inch round cake pan: Grease and flour this to prevent the cake from sticking.

• Mixing bowl: Use a large one to cream the butter and sugar together.

• Electric mixer: Helpful for creaming the butter and sugar until light and fluffy.

• Whisk: Use to combine the flour, baking powder, and salt.

• Measuring cups: Measure out the butter, sugar, flour, and milk accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.

• Spatula: Useful for scraping down the sides of the mixing bowl and smoothing the batter in the pan.

• Toothpick: Insert into the center of the cake to check for doneness.

• Wire rack: Cool the cake completely after removing it from the pan.

Pre-measure ingredients: Measure out all ingredients before you start. This will streamline the baking process and prevent any last-minute scrambles.

Room temperature butter: Ensure your butter is at room temperature for easier creaming with sugar. This will save you time and effort.

Use a stand mixer: A stand mixer can speed up the process of creaming butter and sugar, and mixing in eggs and dry ingredients.

Prepare the pan: Grease and flour your cake pan before you start mixing the batter. This ensures you can pour the batter immediately once it's ready.

Clean as you go: Cleaning up while the cake bakes will save you time afterward and keep your workspace organized.