Rich Butter Cake Recipe
The Rich Butter Cake is a classic, buttery dessert that’s easy to make and perfect for any occasion. With simple ingredients like flour, sugar, butter, and eggs, this cake offers a moist and tender crumb. Top it with frosting or enjoy it plain. It’s a deliciously versatile cake that can be made in under an hour!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- 9-inch round or square cake pan
- Sifter for flour
- Rubber spatula
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 1/2 cups caster sugar
- 3 large egg whites
- 2 cups all-purpose flour
- 1/2 cup condensed milk
- 1/2 cup sour cream at room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 10 egg yolks lightly beaten
- 2 drops almond essence
- 2 teaspoons brandy optional
- 2 teaspoons vanilla extract
Instructions
Preheat Oven:
- Preheat your oven to 325°F (165°C). Grease and line a 9-inch round or square cake pan with parchment paper, or butter the pan.
Mix Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and caster sugar with an electric mixer or hand whisk until the mixture is light and fluffy (about 5-7 minutes).
Add Egg Yolks:
- Gradually add the lightly beaten egg yolks to the butter and sugar mixture, one at a time, beating well after each addition. Add the vanilla extract and almond essence, then mix until smooth.
Incorporate Wet Ingredients:
- Add the condensed milk and sour cream to the mixture, stirring gently to combine.
Combine Dry and Wet Ingredients:
- Gradually add the sifted dry ingredients (flour, baking powder, and salt) to the wet mixture, alternating with the brandy (if using). Mix gently until well combined. Ensure not to overmix.
Whip Egg Whites:
- In a separate bowl, whisk the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the cake batter in two or three additions, making sure to preserve the airiness of the egg whites.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a cooling rack to cool completely.
Serve:
- Once the cake has cooled, you can frost it with your favorite frosting or serve it as is. This cake is wonderfully rich and moist on its own!
Notes
This butter cake freezes well, which makes it great for making ahead of time. Simply wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. When you're ready to enjoy it, thaw it at room temperature for a few hours.