Friday, May 1, 2009

Moist Butter Cake

Simple but fabulous, and a breeze to put together! It was sheer torture waiting for the cake to finish baking, as the buttery whiffs drifted from the kitchen to engulf the rest of the house. 'Nuff said.

Moist Butter Cake (With Brandy)
(from here)
- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g butter, softened
- 225g sugar
- 1 large egg, plus one large egg yolk
- 1 1/2 tsp vanilla extract
- 12 tbsp whole milk
Optional: Add a splash of BRANDY! Yum. This is the secret ingredient that really makes the cake come alive. I used Camus XO.

1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.

2. In a medium bowl, whisk together flour, baking powder and salt.

3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.

4. Beat in egg, egg yolk and vanilla until well-combined.

5. On low speed, add flour mixture in 3 parts, alternating with milk.

6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.

7. Pour batter into prepared pan and smooth top with spatula or knife.

8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.

9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Sift with icing sugar if desired.

6 comments:

  1. Tried this butter cake today and I must say it is so far the best I have baked! I added pure vanilla beans and rum as I only have these in my pantry but it turns out great ; P
    Thanks for the recipe and I will be trying the Steam Chocolate next...Keep baking!

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  2. Oh, I am glad! :) Always good to hear when others had successes via my blog recipes. Addition of rum sounds divine.

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  3. I baked this for Xmas, and I really love it! It is so moist and butter as claimed. Thank you so much, my dear!

    However I find that the cognac is somewhat a distraction for me... so for one who are after a real butter cake, I'll probably skip this next time.

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  4. im a big fan of moist buttery butter cake and this recipe is a keeper! so glad that i chose to try your recipe when i did my research...seem like i just couldn't stop myself from taking another slice hehe...

    however i find the taste a bit too sweet for my liking, or is it because i didn't put any rum in it? but still i couldn't stop myself from eating it, thanks so much for the recipe =)

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  5. Uh la la, full of flavor and tender butter cake just the way it should be. Super soft cake. I have reduced the sugar to 160g from 225g but was surprised that it is still slightly on the sweet side. I bake for only 30mins @ 180 degree celsius. You have to give this a try.

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  6. I tried making this cake last night. Oh . . . I baked for too long & it's dry :( cos i bake into cup cakes. I must try again to master this basic cake. And yes, I will also reduce sugar further to maybe 150g.

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