Rich Butter Cake
This Rich Butter Cake is a moist, light sponge, which can be enjoyed just as is, but is also delightful when filled with a variety of filling of your choice. Plus, if you want to turn this Butter Cake into a celebration cake, it’s firm enough to icing and decorating without collapsing.
You can also serve with custard and enjoy as an after dinner pudding too.
Rich Butter Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 200 g Butter Unsalted. room temperature
- 200 g Sugar Caster
- 5 large Eggs
- 230 g Plain Flour
- ½ tsp Baking Powder NOT Baking Soda
- 50 g Milk
- 1 tsp Vanilla Extract
- You will need a 7 inch square or round tin.
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat your oven to 160°C no fan. This should be done before you start mixing the ingredients.
- Now Sift the flour and baking powder together to make sure they are well mixed.. Put to one side for now..
- In your mixing bowl, add in the butter and sugar and mix it on low speed for a couple of minutes to bring them together. Now you need to increase the speed to medium and beat for 15 minutes. It’s very important these two ingredients are mixed until almost white, light and fluffy
- Now add the eggs, one at a time. Mix until incorporated before adding the next one.
- Once all the eggs are in you can now start to add the flour/baking powder mixture, just a small amount at a time, blending in before adding more, This is one of the secrets to making a good cake every time.
- Lastly, add the milk and vanilla extract and continue mixing for another 5 minutes.
- Once completed, pour the batter into the 7 x 7 inch square cake tin and into the oven straight away.
- Bake at 160°C for around 55-60 minutes.
- After 50 minutes you can test the cake using a skewer or knife, if it come out clean the cake is done. Otherwise leave another 5 - 10 minutes until done..
- Cool the cake for about 15 minutes before removing from the tin then allow to cool completely on a wire cooling rack. Once it is cooled, you may cut and fill with anything you choose, jam, cream, butter cream, etc.
- serve the cake.
- *Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Videos
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You’re very Welcome. Thank you so much for your feedback, I really do appreciate it. Thank you also for the 5 star rating too.
I wish I’d made this sooner, having read the recipe a while ago. I baked it today and it tastes lovely with a wonderful texture. The butter flavour ‘sings’. Also, it was a joy to make with the help of my mixer. Thank you Mr Paul.
Try putting your oven up to 180ºC No Fan. By the way Alastair, did you convert the recipe to cups, etc.?
Thank you Mr. Paul. Being a retired restaurant owner I always put my thermometer in the oven each time before I bake. But I am so anxious to make this work, tomorrow I am going out to purchase a new one. I’m a keen follower of your blog therefore I have no criticism but I am puzzled.
Incidentally, I started my career in the hotel business in Fortingall in Scotland near Loch Tay at age 15. I wonder if you ever found yourself in that area when you travelled the UK? If you wonder why a restaurant owener and cook would look for recipes online? I still love to experiment. Best wishes.
Ovens the world over are notorious fir being inaccurate. It’s obvious from what you’ve said, the oven was not hot enough, extra cooking time will not compensate for too lower temp. You need to purchase an oven thermometer and check what temp. your oven is actually running at. Even whenever I’ve purchased a new oven, I always use a thermometer to check the temperature. I’ve been baking this cake for 60 years without a problem.
Mr Paul. I followed your recipe to the letter. Every detail. Because most N.American ovens register temp. in Fahrenheit I converted 160C to Fahrenheit and baked the cake at 325F which is five degrees higher than the conversion. Because experience has taught me that most cakes I’ve baked in the past were baked at 350F I gave the cake and extra 15 minutes. It looked great when I took it from the oven. It cooled and I just threw it out. It was completely raw in the middle, top to bottom. I mention this as perhaps you’d like to give temperatures in Fahrenheit as well as Centigrade in future. I’m going to remake the cake as it’s exactly what I want but this time I’ll bake it at 350F.
Hi Alistair,
I will add it to my to-do-list, although I have to say, “It is very long at present”.
Thank you Mr. Paul. Would you consider making a Petit Four video?
Yes, it’s what we used for Petit Fours in the shop.
Mr. Paul. Would this cake be suitable for petit fours? It looks great so I gave it five stars but I haven’t made it yet… until I hear from you. Many thanks.