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  • Writer's pictureSam

BUTTER CAKE


My family and I had just recently tried a butter cake at a restaurant and my mom mentioned I had to attempt it myself on the blog!


It was her birthday just a couple weeks later so it only felt right that I attempt the butter cake for her birthday. I do think making them individually in ramekins would be game changer for making them ahead of time or serving to each person.


INGREDIENTS
Butter Cake:

1 cup Unsalted Butter, softened

5 oz. Cream Cheese, softened

2 cups Granulated Sugar

5 eggs, room temperature

1 ½ cups All-Purpose Flour

½ cup Semolina Flour

1 tbs. Vanilla Extract


Butter Glaze:

¼ cup Unsalted Butter

½ cup Granulated Sugar

½ cup Buttermilk

2 tsp. Vanilla Extract

¼ tsp. Baking Soda


INSTRUCTIONS

Prepare the Batter:
  1. Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, a 9-inch round cake pan, or a few small ramekins.

  2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.

  3. Add the sugar and beat until the mixture is light and fluffy.

  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

  5. Mix in the vanilla extract.

  6. In a separate bowl, whisk together the all-purpose flour and semolina flour.

  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over mix.

  8. Pour the batter into the prepared pan and spread it evenly.

  9. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

  10. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

For the Butter Glaze:
  1. In a small saucepan over medium heat, combine the melted butter, granulated sugar, and buttermilk. Stir until the sugar is dissolved.

  2. Bring the mixture to a gentle boil, then remove it from heat.

  3. Stir in the vanilla extract and baking soda. The mixture will foam up slightly.

Glaze the Cake:
  1. While the cake is still warm, poke several holes in the top with a skewer or toothpick.

  2. Slowly pour the glaze over the cake, allowing it to soak in. Ensure the glaze covers the top and drips down the sides.

  3. Let the cake cool completely before serving, allowing the glaze to set.

If you make these ahead of time, you can carefully reheat in the oven at 350 degrees until just warm again.


Don't forget about it or else it will dry out!

 

Prepare the Batter


Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan, a 9-inch round cake pan, or a few small ramekins.


In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.


Add the sugar and beat until the mixture is light and fluffy.


Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.


Mix in the vanilla extract.



In a separate bowl, whisk together the all-purpose flour and semolina flour.


Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over mix.



Pour the batter into the prepared pan and spread it evenly.


Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.


Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.


Glaze the Cake


In a small saucepan over medium heat, combine the melted butter, granulated sugar, and buttermilk. Stir until the sugar is dissolved.


Bring the mixture to a gentle boil, then remove it from heat.


Stir in the vanilla extract and baking soda. The mixture will foam up slightly.


While the cake is still warm, poke several holes in the top with a skewer or toothpick.



Slowly pour the glaze over the cake, allowing it to soak in. Ensure the glaze covers the top and drips down the sides.



Let the cake cool slightly before serving, allowing the glaze to set.



If you make these ahead of time, you can carefully reheat in the oven at 350 degrees until just warm again.


Don't forget about it or else it will dry out!



I topped with ice cream and some fresh cherries. Highly recommend adding a fruit or some type of cream to balance the rich butter flavors.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is up on my Pinterest and Instagram of the recipe in full.












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