An Italian Butter Cake Recipe, also known as “Torta di Burro,” is a rich, buttery dessert that exemplifies the simple elegance of Italian baking.
Characterized by its tender crumb and rich flavor, this cake often features high-quality butter as its star ingredient, which imparts a deep, satisfying richness.
Traditional recipes may include hints of vanilla or citrus zest, enhancing the cake’s flavor profile. Italian Butter Cake Recipe is versatile, perfect for serving at special occasions or as a comforting treat with coffee.
Its straightforward ingredients and preparation make it a timeless favorite in Italian kitchens and beyond.
How To Make Italian Butter Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Yield: 12 servings
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
Recipe Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How To Make Italian Butter Cake Recipe?
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
6. Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
7. Prepare the Frosting
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream. Beat until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
8. Frost the Cake
Once the cakes have cooled completely, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides. Slice and serve!
Nutrition Amount Italian Butter Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 22g |
| Cholesterol | 105mg |
| Sodium | 220mg |
| Total Carbohydrates | 60g |
| Sugars | 45g |
| Protein | 5g |
Special Notes
Note 1: For an extra touch of elegance, you can garnish the cake with fresh berries or a dusting of powdered sugar.
Note 2: If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Conclusion
The Italian Butter Cake Recipe stands as a testament to the art of simple yet exquisite baking. Its rich, buttery flavor and tender crumb reflect the essence of Italian culinary tradition, emphasizing quality ingredients and straightforward techniques.
Whether enjoyed as a celebratory dessert or a cozy afternoon treat, this cake embodies the joy of uncomplicated yet indulgent food.
Embracing the elegance of simplicity, the Italian Butter Cake Recipe invites everyone to savor a slice of culinary tradition that never goes out of style.
Italian Butter Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream. Beat until smooth and creamy. Stir in the vanilla extract and a pinch of salt.
Frost the Cake
- Once the cakes have cooled completely, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides. Slice and serve!