Frank And Louies Butter Cake
Frank and Louies Butter Cake is a decadent dessert known for its rich, gooey texture and buttery flavor. Made with a dense cake base and a creamy, custard-like topping, it’s often served warm with powdered sugar or ice cream. This indulgent treat is a signature favorite, combining simplicity with unforgettable sweetness in every bite.
Equipment
- 2 mixing bowls
- Electric mixer (handheld or stand)
- 9-inch round cake pans or 8×8 square pan
- Spatula
- Measuring spoons and cups
- Cooling rack
- Zester (for lemon zest)
- Rubber spatula (for frosting)
Ingredients
For The Cake:
- 2 ½ cups all-purpose flour spooned & leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk room temperature
- 1 tablespoon lemon zest optional, for added citrus flavor
For The Buttercream Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream or milk
- A pinch of salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans (or one 8×8 square pan).
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Alternate Adding Dry Ingredients and Milk:
- Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined.
Optional Lemon Zest:
- If using, fold in the lemon zest for a fresh, citrusy note to the cake batter.
Bake the Cake:
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Buttercream Frosting:
- While the cake cools, make the buttercream. Beat together softened butter, powdered sugar (starting with 3 cups), vanilla extract, heavy cream (or milk), and a pinch of salt until smooth and fluffy. Adjust the consistency by adding more powdered sugar if necessary.
Frost the Cake:
- Once the cake has cooled completely, spread the buttercream frosting generously over the top and sides. Decorate as desired.