Butter Cake Recipe: Based on NeemTime research
Ingredients for Butter Cake (For 4 servings):
For the Cake:
1 cup all-purpose flour – 455 calories
1/2 teaspoon baking powder – negligible calories
1/4 teaspoon salt – negligible calories
1/2 cup unsalted butter (room temperature) – 800 calories
3/4 cup granulated sugar – 600 calories
2 large eggs – 140 calories
1 teaspoon vanilla extract – 12 calories
1/4 cup whole milk – 38 calories
For the Optional Buttercream Frosting:
1/4 cup unsalted butter (room temperature) – 200 calories
1 cup powdered sugar – 480 calories
1 teaspoon vanilla extract – 12 calories
1 tablespoon whole milk – 9 calories
Total Calories for the Entire Recipe (With Frosting):
Total Calories for 4 servings (with frosting) = 2,766 calories
Calories per serving (1/4 of the total) = 691 calories
Instructions:
1. Prepare the Cake Ingredients
Preheat the Oven: Preheat your oven to 350°F (175°C).
(No calories added here.)
Prepare the Baking Pan: Grease and flour a 9-inch round cake pan or use parchment paper to line the bottom for easy cake removal.
(No calories added here.)
Mix the Dry Ingredients: In a medium bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix well to combine.
(455 calories from flour)
2. Cream the Butter and Sugar
Cream Butter and Sugar: In a large mixing bowl, beat 1/2 cup unsalted butter (at room temperature) and 3/4 cup granulated sugar together using a hand mixer or stand mixer. Beat on medium speed for about 3-5 minutes until the mixture is light and fluffy.
(800 calories from butter, 600 calories from sugar)
3. Add the Eggs and Vanilla
Add Eggs: Add 2 large eggs to the butter-sugar mixture, one at a time, beating well after each addition.
(140 calories from eggs)
Add Vanilla Extract: Add 1 teaspoon vanilla extract and mix until combined.
(12 calories from vanilla extract)
4. Add the Dry Ingredients and Milk
Alternate Adding Dry Ingredients and Milk: Gradually add the dry flour mixture, alternating with 1/4 cup whole milk, beginning and ending with the dry ingredients. Mix on low speed to combine, but do not overmix.
(38 calories from milk)
5. Bake the Cake
Pour the Batter into the Pan: Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
(No additional calories added here.)
Bake: Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
(No calories added during baking.)
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
(No calories added during cooling.)
6. Prepare the Optional Buttercream Frosting
Cream the Butter: While the cake cools, make the frosting. In a bowl, beat 1/4 cup unsalted butter (room temperature) until soft and smooth.
(200 calories from butter)
Add Powdered Sugar and Milk: Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon whole milk to the butter, mixing until smooth and fluffy. If the frosting is too thick, add a little more milk until it reaches your desired consistency.
(480 calories from powdered sugar, 12 calories from vanilla extract, 9 calories from milk)
7. Frost the Cake
Frost the Cake: Once the cake has cooled completely, spread the buttercream frosting evenly over the top and sides of the cake using a spatula or knife.
(No additional calories added here.)
8. Serve
Slice and Serve: Cut the cake into 4 slices and serve. Enjoy!
(No additional calories added here.)
Total Calories Per Serving:
Total Calories for 4 servings (with frosting) = 2,766 calories
Calories per serving (1/4 of the total) = 691 calories
This Butter Cake recipe yields a soft, moist cake with a light, fluffy texture, perfect for any occasion. The optional buttercream frosting makes it extra indulgent, though you can skip the frosting for a lighter version. Enjoy your homemade butter cake with a cup of tea or coffee!