Butter cake is a type of cake that is easy to make but has a very rich and greasy taste. As a result, this hard-textured traditional cake is often used in many formal ceremonies.
The traditional themed cake is often served at various formal occasions such as weddings or birthdays. Butter cake is delicious to eat even as you and your family drink tea in the afternoon, you know! Don’t worry, butter cake is an advantage. This cake tastes like different fillings, garnishes and frosting! Interested in making it? Check out the recipe below!
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- 115 g continued butter, let normal at room temperature until texture is soft
- 337.5 grams of sugar
- 3 large eggs let normal at room temperature
- All purpose flour 337.5 g
- 1 tsp. Salt
- 3½ tsp. Baking powder
- 300 ml. full Cream milk
- 1 tsp. Vanilla
All necessary ingredients are ready. In addition to the ingredients listed in the recipe, you also need some tools to make your cake such as:
- Hand mixer or seat mixer
- 1 cake pan measuring 33×23 cm, 2 cm diameter pan or 1 baking sheet (powder pan)
- Leather paper (special paper for lining the pan, or parchment paper), oil or butter
- Large bowl
- A large spatula or spoon
Set the oven to 177 degrees Celsius and prepare the cake pan you will use. While the oven is hot, grease the pan with butter or oil (you can also spray with it). After that, sprinkle the whole surface of the pan with a little flour. In addition to greasing it with oil or butter you can line the pan with parchment paper.
Place the butter and sugar in a large bowl, then beat the two ingredients using a mixture at low speed for 5-10 minutes.
After the sugar and butter are mixed evenly, increase the speed of the mixer to medium mode, and then knead the flour at high speed for the last 1-2 minutes.
Mixing beaten butter and sugar into a cake mix is effective for light, fluffy and crisp cake textures; especially since this process aims to get as much air into the flour as possible.
Insert the egg. Beat the eggs loosely in a separate bowl before mixing (the loose beating process prevents the eggs from sticking together in the mixture). You continue to mix less by adding beaten eggs to the mixture one by one.
Make sure your eggs are at room temperature, as warm eggs do not reduce the final amount of cake.
Until the eggs are evenly mixed, the color turns yellow and the texture does not crumble.
Process again with a mixer until all the flour into the flour, salt and baking powder bowl is well mixed. If you don’t want a tough texture of the cake, be careful not to take too much time to process the dough.
Mix milk and vanilla. Process the flour again at low speed for 30 seconds. If there is any unresolved ingredient at the bottom or side of the bowl, mix the mixture with the help of a spoon.
Raise the mixer to a height and continue the flour process for 1-2 minutes.
If you have made more than one cake, divide the dough evenly in the pan provided. Use the help of a spoon to scrape off any remaining flour stuck at the bottom of the bowl.
Bake the cake for 25-30 minutes. You can use a variety of testing methods to donate:
Gently press the surface of the cake with your fingers. If the surface of the cake bounces when you press it, it is a sign that it is done
Observe the edge of the cake. If the edge of the ear starts to come from the edge of the pan, it is a sign that it is done
Prick the center of the cake with a toothpick. If there is no stacked flour together, it is a sign of cake that it is done.
Let the cake sit at room temperature. Place the baking sheet of cake on a wire rack and let it sit for 10-15 minutes. Next, pull the wire rack and transfer it to the baking sheet. Very carefully, turn on the pan and transfer the cake to the wire rack.
Sit at room temperature before adding cookies to the snowflake or save it.
Add it to save snowflakes or cakes. If the cake is going to be eaten and served, add the filling, snowflakes, or other decorations at this stage.
Even, if the cake is finished within a week, wrap the cakes tightly in plastic wrap and store in a cool, dry place in your kitchen.
If the cakes are to be stored for a long time (maximum three months after they are made), wrap the cakes tightly in plastic wrap and freeze it.