Rich Butter Cake Recipe

Sophia

The secret to a rich butter cake recipe lies in patience, precision, and the quality of ingredients. Always start with real unsalted butter at room temperature, as it whips easily and traps air that gives the cake its fine texture. Beating the butter and sugar long enough until pale and creamy builds the foundation for that smooth, velvety crumb.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Dessert / Tea-time Cake

Cuisine Western / European

Servings 10 people

Calories 420 kcal

Equipment

Mixing bowls
Electric mixer or hand whisk
Rubber spatula
Measuring spoons and cups
Sieve
9-inch (23 cm) round or square baking pan
Baking paper / parchment
Oven

Ingredients

10 egg yolks lightly beaten
310 g caster sugar
455 g unsalted butter cut into cubes and softened at room temperature
use 350 g for a lighter, less rich version
310 g plain flour sifted
10 egg whites
1 tsp fine salt
6 tbsp condensed milk
2 tsp baking powder
2 drops almond essence
2 tsp vanilla extract

Instructions

Step 1: Prepare the Pan and Oven

Grease your baking pan with butter and line it with parchment paper. Preheat the oven to 170°C (340°F) so it’s ready when your batter is mixed.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and caster sugar together until pale, fluffy, and creamy. This should take around 5–7 minutes on medium speed. The mixture should look light and airy this step is key for a rich, soft texture.

Step 3: Add the Egg Yolks and Flavorings

Gradually add in the lightly beaten egg yolks, one at a time, beating well after each addition. Mix in the condensed milk, vanilla extract, and almond essence. Continue to beat until everything is smooth and well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this mixture into the butter-egg mixture using a spatula. Do not over mix just fold until no streaks of flour remain.

Step 5: Whip and Fold in the Egg Whites

In another clean bowl, beat the egg whites until stiff peaks form. Take one-third of the beaten egg whites and gently fold it into the batter to loosen the texture. Then carefully fold in the remaining egg whites in two batches, using gentle, upward motions to keep the batter light and airy.

Step 6: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for about 55–65 minutes, or until a skewer inserted in the center comes out clean and the top is golden brown. Remove from oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Note: For a softer texture, avoid overbeating once the flour and egg whites are added. You can reduce the butter slightly if you prefer a lighter, less rich cake. This cake tastes even better the next day as the flavors develop.

Nutrition Facts Of Rich Butter Cake Recipe

Keyword Rich Butter Cake Recipe