BUTTER CAKE
A classic butter cake is a fundamental pillar in any baker’s repertoire for several reasons. It’s versatility is unmatched. Whether you’re yearning for a simple dessert or a base for elaborate layer cakes, this cake fits the bill perfectly. It adapts beautifully to various flavour profiles, allowing for endless experimentation with additives like citrus zest, vanilla, or even a splash of your favourite liqueur.
The method of preparation is a fantastic lesson in baking fundamentals. Understanding how to cream butter and sugar correctly and gauge the right texture of the batter equips budding bakers with essential skills that translate into more complex recipes. Techniques learned here serve as a foundation for mastering other baked goods.
In the realm of cakes, the classic butter cake is like a trusty Swiss Army knife. It’s perfect for any occasion—be it a birthday, a casual afternoon tea, or just a sweet treat. Its buttery richness and moist crumb create a simple yet indulgent experience that many people adore.
Feel free to go anyway you like with the fruits and decorations, but floral and berries are always a favourite. Plus this buttercream frosting is made of dreams and foolproof, that you’ll never look back to any other frosting options.
BUTTER CAKE
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BUTTER CAKE 〰️
330gm caster sugar
1 orange, zest
250gm unsalted butter, room temperature
3 eggs
1 tbl sp vanilla essence
300gm plain flour
1/2 tea sp bicarb soda
Pinch salt
350ml buttermilk
1 punnet raspberries
1 punnet blackberries
Fennel fronds & edible flowers, optional
Set up a stand mixer with a paddle attachment and preheat oven to 160 degrees Celsius on fan forced.
In a bowl add in caster sugar and orange zest and using your hands, massage the zest into the sugar to allow the oils to come out. Cube the butter and add in to the bowl. Place bowl in stand mixer and beat with paddle on medium high for 4-5 minutes or until light and creamy. Add in the eggs and vanilla essence and beat again for a minute to combine.
Mix together the flour, bicarb and salt and then add in half the amount and half the buttermilk into the bowl and on the lowest setting, beat the mixture until just combine. Add the rest of the flour mix and buttermilk and beat again on lowest speed until just combined.
Line a sheet baking tray (22cm x 32cm) and pour in the batter, smoothing out to make even. Place in oven and bake for 35 minutes or until a skewer comes out clean. Remove from oven and allow to cool in tray for 10 minutes. Once cooled remove from tray and place on wire rack to cool completely.
*Start working on vanilla buttercream now.
Prep the raspberries and blackberries by washing and slicing down longways.
Once cake has cooled, measure halfway and cut in down the middle to create two squares. Using a serrated even off the top if it needs it, to make it straight to put the frosting on. Place one cake slab on serving plate and add half the vanilla buttercream, smoothing it over to the corners. Squish down the halved berries, pushing into the cream until you have nice coverage.
Place second slab of cake on top and add the rest of the buttercream on top. Using an offset spatula, smooth to the corners and create little swirl divots. Add a smattering of berries before finishing off with edible flowers and fennel fronds.
Keep in fridge covered and when ready to serve, allow to sit out and come to room temperature before serving. If you don’t add the fruit, the cake can stay covered at room temperature for 3-4 days.
*Vanilla Buttercream
160gm unsalted butter, room temperature
300gm icing sugar
1 tbl sp buttermilk
1 tbl sp vanilla essence
Pinch salt
Chop the butter into cubes and cream in stand mixer with paddle attachment on medium high for 2-3 minutes or until smooth and aerated. Add in the rest of the ingredients and begin mixer on low to combine the sugar, and then bring to a high speed and mix for 2-3 minutes, until you have a smooth and glossy frosting.
Leave at room temperature until ready to use.