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Soft Butter Cake Recipe

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Super Soft Moist Butter Cake Recipe

There’s something truly comforting about a classic butter cake. With its rich flavor and velvety texture, this cake is perfect for any occasion, whether it’s a family gathering or an indulgent treat with your evening tea. In this article, we’ll walk you through the steps to bake a super soft and moist butter cake. With detailed tips and techniques, you’ll master this recipe to achieve a bakery-quality result every time.

Ingredients

Dry Ingredients

  • 1¾ cups (230g/8.1 oz) Cake Flour: Ensures a light and delicate crumb.
  • ½ teaspoon Baking Powder: Provides a gentle rise for a soft texture.

Wet Ingredients

  • 1 cup (250g/8.8 oz) Butter: Use room-temperature butter for a creamy and smooth batter.
  • 1 cup (200g/7 oz) Castor Sugar: Adds the perfect amount of sweetness.
  • 5 Eggs: Incorporates air and gives structure to the cake.
  • 1 teaspoon Vanilla Extract: Adds a subtle flavor that complements the buttery richness.
  • ¼ cup (59 ml) Milk: Adds moisture and helps achieve a soft crumb.

Step-by-Step Instructions

Step 1: Prepare the Dry Ingredients

  1. Sift 230 grams of cake flour with ½ teaspoon of baking powder into a large bowl.
  2. Sift the mixture 2-3 times to aerate the flour. This step ensures a light and fluffy cake texture. Set aside.

Step 2: Cream the Butter and Sugar

  1. In another bowl, add 1 cup of salted butter. (If using unsalted butter, mix 1¼ teaspoons of salt into the dry ingredients.)
  2. Ensure the butter is at room temperature for easy creaming. Beat the butter until soft.
  3. Add 1 cup of castor sugar and beat on low speed for 2 minutes.
  4. Scrape down the sides of the bowl and continue beating the butter and sugar for 15 minutes until the mixture becomes pale and fluffy.

Step 3: Add the Eggs and Vanilla

  1. Crack 5 eggs one at a time into the mixture, beating thoroughly after each addition to ensure the eggs are fully incorporated.
  2. Add 1 teaspoon of vanilla extract and beat for an additional minute. For a purely buttery flavor, you can skip the vanilla.

Step 4: Combine the Wet and Dry Ingredients

  1. Gradually add the sifted dry ingredients to the butter mixture, spoon by spoon, while beating on low speed.
  2. After incorporating half of the dry ingredients, pour in half of the ¼ cup of milk. Mix well to maintain a smooth consistency.
  3. Continue alternating the addition of the dry ingredients and the remaining milk until the batter is dense yet smooth.

Step 5: Prepare the Pan and Bake

  1. Grease and line a 7×7-inch square cake pan with parchment paper.
  2. Pour the batter into the pan, smoothing the top with a spatula.
  3. Bake in a preheated oven at 320°F (160°C) for 55–65 minutes. Begin checking the cake after 50 minutes.
  4. The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
See also  Lemon Sugar Cookies

Step 6: Cool and Serve

  1. Let the cake cool in the pan for 10 minutes.
  2. Carefully invert the cake onto a wire rack to cool completely.
  3. Slice and serve your deliciously soft and moist butter cake.

Tips for Success

  1. Use Room-Temperature Ingredients
    Room-temperature butter and eggs blend more easily, resulting in a smoother batter and better texture.
  2. Don’t Rush the Creaming Process
    Beating the butter and sugar for the full 15 minutes is essential. It incorporates air into the mixture, which contributes to the cake’s soft, moist crumb.
  3. Avoid Overmixing the Batter
    When adding the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
  4. Accurate Oven Temperature
    Ensure your oven is preheated to 320°F (160°C) and avoid opening the door during the baking process.
  5. Use Cake Flour for Best Results
    Cake flour has a lower protein content than all-purpose flour, which creates a tender cake texture.

FAQs

1. Can I Use All-Purpose Flour Instead of Cake Flour?

Yes, but for the best texture, substitute 1 cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift thoroughly.

2. What Can I Do If My Batter Is Too Thick?

Add a small splash of milk to loosen the batter. Be cautious not to overdo it, as the batter should be dense but smooth.

3. How Do I Know If My Cake Is Fully Baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.

4. Can I Freeze the Cake?

Yes! Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving.

5. What Toppings Pair Well with Butter Cake?

This cake pairs beautifully with fresh berries, whipped cream, or a light dusting of powdered sugar.

This super soft moist butter cake is a timeless dessert that never fails to impress. Its rich flavor and delicate texture make it perfect for any occasion. With the tips and techniques outlined above, you’ll be able to bake this delightful cake with confidence. Enjoy every buttery bite!

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