The Quintessential Rich Butter Cake: A Hug in Every Slice

There’s a specific kind of comfort that a well-made butter cake brings. It’s the kind that reminds you of Sunday afternoons, the gentle hum of conversation, and the scent of pure indulgence wafting from the kitchen. This particular recipe, tucked away in a worn binder that once belonged to my mother-in-law, isn’t just a cake; it’s a portal to those cherished memories. Each time I cream the butter and sugar, the rhythm of the mixer seems to echo the warmth of her kitchen, promising a slice of pure, unadulterated joy.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: Approximately 1 hour 15 minutes (plus cooling time)
• Servings: 15
• Yield: One 13×9-inch cake
• Dietary Type: Standard

Ingredients

This recipe is a testament to the beauty of simple, high-quality ingredients coming together to create something truly special.

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups granulated sugar
• 1 cup butter, softened
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk

For the Chocolate Frosting:

• ½ cup butter, softened
• 3 (1-ounce) squares unsweetened chocolate, melted and cooled
• 4 cups powdered sugar
• ¼ cup milk
• 2 teaspoons vanilla extract

Equipment Needed

To bring this delightful cake to life, you’ll want to have a few essential kitchen tools ready:

• A large mixing bowl
• A medium mixing bowl
• An electric mixer (handheld or stand mixer)
• A rubber spatula or scraper
• A 13×9-inch baking pan
• Measuring cups and spoons
• A wire rack for cooling
• A whisk (for dry ingredients)
• A toothpick or skewer for testing doneness

Instructions

Crafting this cake is a rewarding journey, with each step building towards that perfect, tender crumb and luscious frosting.

1. Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Grease your 13×9-inch baking pan thoroughly to ensure the cake releases beautifully.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step ensures your leavening agents are evenly distributed, leading to a consistent rise. Set this bowl aside for now.

3. Cream Butter and Sugar: In a large bowl, using your electric mixer, beat the granulated sugar and softened butter together. Start on a medium speed, and continue to beat until the mixture is light, fluffy, and pale yellow – a sign that air has been incorporated, which contributes to the cake’s tender texture. Remember to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

4. Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition. This gradual incorporation helps to emulsify the batter and prevents it from becoming heavy. Once all the eggs are added and thoroughly blended, stir in the vanilla extract.

5. Alternate Dry and Wet Ingredients: Now, it’s time to bring the flour mixture and milk into the batter. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Then, add about half of the milk and beat until just combined. Continue this process, alternating between the flour mixture and the milk, ending with the final addition of the flour mixture. Be careful not to overmix at this stage; overbeating can develop the gluten in the flour too much, resulting in a tougher cake. Mix only until the flour streaks disappear.

6. Bake the Cake: Pour the prepared batter evenly into the greased 13×9-inch baking pan. Smooth the top with your spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The aroma that fills your kitchen during this time is simply divine.

7. Cool the Cake: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is a crucial step; trying to frost a warm cake will result in a melty, messy disaster. Patience here will be rewarded.

8. Prepare the Chocolate Frosting: While the cake is cooling, you can prepare the decadent chocolate frosting. In a large bowl, beat the softened butter with the melted and cooled unsweetened chocolate until the mixture is smooth and creamy.

9. Add Remaining Frosting Ingredients: Gradually add the powdered sugar, alternating with the milk and the vanilla extract. Continue to beat, scraping down the sides of the bowl occasionally, until the frosting is smooth, well-mixed, and has a spreadable consistency.

10. Frost the Cake: Once the cake has cooled completely, spread the chocolate frosting evenly over the top. You can create swirls and peaks with your spatula for a beautiful finish. If desired, you can also sprinkle decorator sprinkles over the frosting for an extra festive touch.

Expert Tips & Tricks

• Room Temperature is Key: For both the cake and frosting, ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smoother batter and lighter texture. If you forget to take them out in advance, you can quickly warm butter by cutting it into small cubes and letting it sit for 15-20 minutes, or microwave eggs in their shells in a bowl of warm water for a few minutes.
• Don’t Overmix: As mentioned in the instructions, overmixing the flour into the batter can lead to a tough cake. Mix just until the streaks of flour disappear.
• Frosting Consistency: The tip provided with the original recipe is invaluable: if your frosting is too thick, add 1 to 2 tablespoons of additional milk at a time until it reaches your desired spreading consistency. Conversely, if it’s too thin, you can add a tablespoon or two more of powdered sugar.
• Testing for Doneness: Beyond the toothpick test, you can also gently press the center of the cake. If it springs back, it’s likely done. The edges of the cake will also begin to pull away slightly from the sides of the pan.

Serving & Storage Suggestions

This Rich Butter Cake is a showstopper on its own, but it also pairs beautifully with a glass of cold milk or a warm cup of coffee. For an extra special treat, serve slices topped with fresh sliced strawberries and a dollop of freshly whipped cream.

Leftovers can be stored in an airtight container at room temperature for up to 3 days, provided your kitchen isn’t excessively warm. If your climate is particularly humid or hot, or if you wish to store it for longer, the cake can be refrigerated for up to a week. When ready to serve from the refrigerator, allow it to come to room temperature for about 30 minutes for the best texture and flavor. This cake also freezes beautifully; wrap it tightly in plastic wrap and then in aluminum foil, and it can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	546 kcal
Calories from Fat		213 g
Total Fat	23.7 g	36 %
Saturated Fat	14.4 g	72 %
Cholesterol	108 mg	36 %
Sodium	287.6 mg	11 %
Total Carbohydrate	80.7 g	26 %
Dietary Fiber	1.6 g	6 %
Sugars	58.4 g	233 %
Protein	5.8 g	11 %

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this cake is perfect as is, it’s wonderfully versatile.

• Citrus Zest: For a bright twist, add the zest of one lemon or orange to the cake batter along with the vanilla extract.
• Spice it Up: A pinch of cinnamon or nutmeg can add warmth to the cake batter, especially lovely for fall gatherings.
• Different Frostings: If chocolate isn’t your preference, a classic vanilla buttercream, cream cheese frosting, or a simple powdered sugar glaze would be delightful.
• Add-ins: Fold in ½ cup of chocolate chips, chopped nuts, or fresh berries into the batter before baking for added texture and flavor.

FAQs

Q: Why is my butter cake dense instead of light and fluffy?
A: This often happens if the butter and sugar weren’t creamed sufficiently to incorporate air, or if the flour was overmixed into the batter.

Q: Can I use margarine instead of butter?
A: While you can, using butter is highly recommended as it contributes significantly to the flavor and texture of a butter cake. Margarine can alter the outcome.

Q: How long does the frosting stay fresh?
A: The frosting will remain fresh and spreadable in an airtight container at room temperature for about 2 days, or in the refrigerator for up to a week. Bring it back to room temperature before frosting a cooled cake.

Q: My cake seems to be browning too quickly on top but is not cooked inside. What can I do?
A: This often means your oven temperature is too high. Try reducing the temperature by 25°F (about 15°C) and checking for doneness with a toothpick. You can also loosely tent the cake with aluminum foil during the last 10-15 minutes of baking if the top is browning too quickly.

Q: Can I bake this cake in a different pan size?
A: Yes, but you will need to adjust the baking time. If using smaller pans, like two 8-inch rounds, the cake will likely bake faster. For a bundt pan, baking time could be longer, and you should check for doneness frequently.

Final Thoughts

This Rich Butter Cake is more than just a dessert; it’s an experience. It’s the kind of cake that sparks conversation and creates lasting memories. Whether you’re baking it for a special occasion or simply because you crave a slice of pure, unadulterated comfort, I encourage you to give it a try. Let the simple yet profound flavors envelop you. Share it with loved ones, or savor it yourself with a quiet moment and a cup of tea. I’d be delighted to hear about your baking adventures and how this classic treat graces your table.