Bonnie Butter Cake Recipe
This Bonnie Butter Cake recipe delivers a rich, tender cake that is soft, moist, and buttery in every slice. The chocolate frosting adds a creamy, slightly sweet layer that complements the golden cake beautifully.Baking it fills the kitchen with a warm, inviting scent that tempts anyone nearby. Serving it slightly warm enhances the melt-in-your-mouth texture, while cooling allows the frosting to set into a silky finish.
Equipment
- Oven
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups & spoons or kitchen scale
- Rubber spatula
- Two 9-inch round pans
- Wire cooling rack
- Saucepan or double boiler for melting chocolate
Ingredients
For the Cake
- 240 g all‑purpose flour or 220 g cake flour for a lighter texture
- 225 g unsalted butter softened
- 200 g granulated sugar
- 4 large eggs
- 120 ml whole milk
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- ¼ tsp salt
For the Frosting (French Silk / Fudge Style)
- 200 g dark chocolate 70 % cocoa recommended
- 175 g unsalted butter softened
- 150 g powdered sugar
- 2 large eggs or 60 ml pasteurized egg substitute
- 1 tsp vanilla extract
Instructions
Step 1: Get Ready
- Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and dust them lightly with flour to prevent sticking.
Step 2: Make the Cake Base
- In a large bowl, use an electric mixer to beat the softened butter with the sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently on low speed, just until everything is combined don’t over mix.
Step 4: Bake the Cake
- Pour the batter into the prepared pan(s). Bake for 45–50 minutes if using a rectangular pan, or 30–35 minutes for round layers. Test with a toothpick in the center; it should come out clean. Once done, transfer the cake to a wire rack and let it cool completely.
Step 5: Make the Frosting
- Chop the dark chocolate and melt it gently in a heatproof bowl over simmering water, or melt it carefully in the microwave in short bursts. Let it cool slightly. In another bowl, beat the softened butter with powdered sugar until creamy. Add the eggs (or an alternative) and vanilla, then slowly mix in the melted chocolate until smooth and glossy.
Step 6: Frost and Enjoy
- When the cake is fully cooled, spread the chocolate frosting evenly on top, or between layers if using round cakes. Slice and serve.
Notes
Notes: Use room temperature butter and eggs for a smoother batter. Make sure the cake is completely cooled before frosting to prevent melting. Frosting contains raw eggs; use pasteurized eggs for safety if preferred.
Nutrition Facts Of Bonnie Butter Cake Recipe
Calories: 450 kcal | Fat: 30g | Carbohydrates: 40g | Protein: 5g | Sugar: 28g