Butter Sponge Cake holds a special place in my heart. It’s the cake that graces our family celebrations, from birthdays to anniversaries. The moment I pull it out of the oven, the sweet aroma fills the kitchen, and I can’t help but smile. This classic treat is not just a dessert; it’s a symbol of joy and togetherness. The fluffy texture and buttery flavor make it a favorite among both kids and adults alike.
What I love most about this Butter Sponge Cake is its versatility. You can dress it up with frosting, fresh fruits, or even a simple dusting of powdered sugar. Each bite is a reminder of the love and care that goes into baking. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is sure to impress. So, let’s dive into the ingredients and get started on creating this delightful masterpiece!
Ingredients List
1 cup unsalted butter, softened: Make sure the butter is at room temperature for easy mixing.
1 cup granulated sugar: This will add sweetness and help create that fluffy texture.
4 large eggs: Fresh eggs are best for binding and moisture.
1 teaspoon vanilla extract: This adds a lovely aroma and flavor to the cake.
2 cups all-purpose flour: Use a spoon to lightly aerate the flour before measuring.
2 teaspoons baking powder: This is essential for the cake to rise properly.
1/2 teaspoon salt: A pinch of salt enhances the overall flavor.
1/2 cup milk: Whole milk works best for a rich taste and moist texture.
How to Prepare Butter Sponge Cake
Preheat and Prepare
First things first, let’s get that oven preheating! Set it to 350°F (175°C). While it warms up, grab your two 9-inch round cake pans. I like to grease them with a bit of butter and then dust them with flour. This ensures the cakes slide right out after baking. If you prefer, you can line the bottoms with parchment paper for extra insurance.
Mixing the Batter
Now, let’s make that fluffy batter! In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. You want to mix until it’s light and fluffy, which usually takes about 3-5 minutes. It’s like magic watching it transform!
Next, add the eggs one at a time, mixing well after each addition. This step is crucial for a smooth batter. Once all the eggs are in, stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; overmixing can lead to a dense cake, and we want it light and airy!
Baking the Cake
Now it’s time to divide the batter evenly between the prepared cake pans. I like to use a kitchen scale for accuracy, but a good old-fashioned eyeball works too! Place the pans in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes. If it comes out clean, they’re ready to come out!
Cooling the Cake
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. This helps them firm up a bit. After that, carefully transfer the cakes to a wire rack to cool completely. This step is important because frosting a warm cake can lead to a melty mess. Patience is key here, but trust me, it’s worth the wait!
Why You’ll Love This Recipe
Quick Preparation: With just 15 minutes of prep time, you can whip up this delightful cake in no time.
Fluffy Texture: The combination of butter and eggs creates a light, airy cake that melts in your mouth.
Versatile for Any Occasion: Whether it’s a birthday, anniversary, or just a cozy family gathering, this cake fits right in.
Customizable: Dress it up with your favorite frosting, fresh fruits, or enjoy it plain with a dusting of powdered sugar.
Family Favorite: This Butter Sponge Cake has become a beloved recipe in my home, bringing smiles to everyone’s faces.
Tips for Success
Creating the perfect Butter Sponge Cake is all about attention to detail. Here are some tips I’ve gathered over the years to help you achieve that fluffy, delightful result:
Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps them blend more easily, resulting in a smoother batter.
Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can lead to a dense cake, which we definitely want to avoid!
Use a Toothpick Test: To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If it’s wet, give it a few more minutes.
Cool Completely: Allow your cakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and sliding off.
Experiment with Flavors: Don’t hesitate to add a twist! A bit of lemon zest or almond extract can elevate the flavor profile of your Butter Sponge Cake.
With these tips in mind, you’ll be well on your way to baking a Butter Sponge Cake that will impress everyone at your next celebration!
Variations of Butter Sponge Cake
One of the best things about Butter Sponge Cake is its adaptability. You can easily switch things up to create a cake that suits your taste or the occasion. Here are some delightful variations to consider:
Citrus Twist: Add the zest of one lemon or orange to the batter for a refreshing citrus flavor. It brightens up the cake and adds a lovely aroma.
Chocolate Delight: Substitute 1/2 cup of all-purpose flour with unsweetened cocoa powder for a rich chocolate version. You can also fold in chocolate chips for extra indulgence!
Almond Infusion: Replace the vanilla extract with almond extract for a nutty flavor. This variation pairs beautifully with a light almond frosting.
Berry Bliss: Gently fold in fresh berries like blueberries or raspberries into the batter before baking. They add a burst of flavor and a pop of color.
Spiced Cake: Incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor. This is perfect for cozy gatherings!
Feel free to mix and match these ideas to create your own signature Butter Sponge Cake. Each variation brings a unique twist, making it a versatile treat for any celebration!
Storage & Reheating Instructions
After enjoying your delicious Butter Sponge Cake, you might find yourself with some leftovers. Don’t worry; storing it properly will keep it fresh for days! Here’s how to do it:
Cool Completely: Make sure your cake is completely cooled before storing. This prevents moisture buildup, which can make the cake soggy.
Airtight Container: Place the cake in an airtight container. If you don’t have one, wrap it tightly in plastic wrap. This keeps the cake moist and prevents it from absorbing any odors from the fridge.
Refrigeration: Store the cake in the refrigerator if you plan to keep it for more than a couple of days. It can last up to a week when stored this way.
Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just remember to label it with the date!
When you’re ready to enjoy your cake again, here’s how to reheat it:
Thawing: If frozen, transfer the cake to the fridge to thaw overnight. For quicker thawing, you can leave it at room temperature for a few hours.
Reheating: To warm individual slices, pop them in the microwave for about 10-15 seconds. If you prefer, you can also reheat the whole cake in a preheated oven at 350°F (175°C) for about 10-15 minutes.
With these storage and reheating tips, your Butter Sponge Cake will remain just as delightful as the day you baked it! Enjoy every last crumb!
Nutritional Information
Understanding the nutritional content of your Butter Sponge Cake can help you enjoy it even more. Here’s a breakdown of the typical values per slice, keeping in mind that these are estimates:
Calories: 250
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 150mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 15g
Protein: 3g
These values can vary based on the specific ingredients you use and any variations you might incorporate. Enjoy your Butter Sponge Cake in moderation, and savor every delicious bite!
FAQ Section
As you embark on your Butter Sponge Cake journey, you might have a few questions. Here are some common queries I’ve encountered, along with my answers to help you out:
Can I use salted butter instead of unsalted?
Yes, you can! Just be mindful of the salt content in your recipe. If you use salted butter, consider reducing the added salt to 1/4 teaspoon to balance the flavors.
How can I tell when my cake is done baking?
The best way to check for doneness is by using the toothpick test. Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, your Butter Sponge Cake is ready!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly in an airtight container. It will taste just as fresh when you’re ready to serve it!
What’s the best way to frost a Butter Sponge Cake?
Once your cake is completely cooled, you can frost it with your favorite icing. A light buttercream or whipped cream pairs beautifully with the fluffy texture of the cake. Just remember to apply a crumb coat first to catch any loose crumbs!
Can I add fruit to the batter?
Yes! Gently fold in fresh berries or chopped fruits before baking for a delightful twist. Just be cautious not to add too much, as it can affect the cake’s structure.
Butter Sponge Cake is a classic treat for any occasion.
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
Store leftovers in an airtight container.
This cake can be frosted with your favorite icing.
