Basic Butter Cake
Basic Butter Cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, basic butter cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Fold flour into creamed mixture alternating with milk, beginning and ending with flour. Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally. This easy fail-proof Butter Cake recipe will give you a moist and fluffy dessert. It also makes an excellent base cake for almost any type of frosting.

Basic Butter Cake is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Basic Butter Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook basic butter cake using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Basic Butter Cake:
  1. Take a
  2. Make ready 250 g salted butter
  3. Get 200 g castor sugar
  4. Take b
  5. Get 4 large eggs (70g each)
  6. Prepare c
  7. Take 1 tsp vanilla extract
  8. Take 4 tbsp plain yogurt
  9. Get d
  10. Prepare 1 tsp baking powder
  11. Get 200 g plain flour
  12. Make ready Note:
  13. Get 1 . Salted Butter and eggs should be at room temperature
  14. Get 2 . Caster sugar has finer texture than the regular white sugar. However, regular white sugar can also be used in this recipe
  15. Prepare 3 . Oven temperature varies. Adjust accordingly

This easy recipe yields sweet and buttery cake with simple ingredients! Invert cake onto a wire rack over waxed paper. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved.

Instructions to make Basic Butter Cake:
  1. Preheat oven to 170°C. Grease the sides of 4 mini baking tins with butter and line the base with baking paper. Note: Bake this cake using any preferred baking tin. I use 4 minis as i want to stack them into layers.
  2. Using electric hand mixer, beat A until pale and creamy.
  3. Add B (eggs) one at a time and beat well after each addition.
  4. Add C. Beat until batter is smooth.
  5. Next, sift in half of D. On low, beat for few seconds. Stop and remove the hand mixer. Sift in the rest of D and fold using rubber spatula until well - combined.
  6. Pour batter into baking tin (s). Bake at 170°C for 30 mins for smaller baking tins or 40-50 minutes for a bigger pan. Cake is done when a toothpick or skewer inserted into the center of the cake comes out clean.
  7. Leave to cool before storing.
  8. Serve.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts. Classic butter cakes and pound cakes have a fine crumb, a tender, moist texture and a rich, buttery taste. Best of all, they're easy to make.

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