One of my favorite memories in the kitchen is baking my Best Italian Butter Cake Recipe with my kids. It all started one rainy afternoon when we decided to bake something special.
The kids were excited to help, and I loved seeing their little hands mix the ingredients. As we combined the smooth butter, sugar, and flour, the whole kitchen filled with the delicious scent of vanilla and butter.
My kids enjoyed pouring the batter into the pan and, of course, licking the mixing spoons! When the cake was done, it was golden and fluffy.
The joy on their faces when they took the first bite was priceless. This Italian Butter Cake Recipe became a family favorite, and baking it together has since become a cherished tradition in our kitchen.
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 (Optional):
- 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 (Optional)
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.
Expert Tips
1. For an authentic, rich flavor, use European-style butter (like Kerrygold or Lurpak), which has a higher fat content. This will give your cake that irresistible richness.
2. Ensure your butter, eggs, and milk are all at room temperature. This helps create a smooth, even batter that rises better and bakes more evenly.
3. Sift together your flour, baking powder, and salt. This prevents clumps and ensures even distribution, giving you a light, airy texture in the cake.
4. When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, while under-mixing ensures air pockets and a fluffier outcome.
5. Bake at 325°F (163°C) for about 30-40 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Our Favorite Ways To Serve It Up
My personal favorite way to serve Italian Butter Cake Recipe is with a light dusting of powdered sugar and a side of fresh seasonal berries, like strawberries or raspberries.
It’s simple but elevates the flavors beautifully. I also love pairing it with a warm cup of espresso or a chilled glass of Prosecco for that extra Italian touch. It’s the perfect balance of sweetness and sophistication!
Storage And Shelf Life
To keep your Italian Butter Cake Recipe fresh, store it in an airtight container at room temperature for up to 3-4 days.
If you want to extend its shelf life, you can refrigerate it for up to a week, though the texture may be slightly firmer.
For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2-3 months. Just make sure to thaw it at room temperature before serving for the best texture and flavor.
Conclusion
Baking the Best Italian Butter Cake recipe with my kids was a huge success, and it turned out even better than I had imagined!
The Italian Butter Cake recipe was light, buttery, and full of flavor, and the joy of sharing it with my children made it even more special. The process brought us closer and created lasting memories in the kitchen.
I’m proud of how well it turned out, and I encourage you to give it a try! I’m sure your family will love it as much as mine did. Happy baking!
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!