Warm Vanilla Butter Cake Recipe

There are few things as comforting on a cold, dreary day as a warm butter cake recipe that results in big wedges of cake that are fragrant, tender, and absolutely scrumptious.
This cake is incredibly versatile and is good plain, buttered, or smothered in a variety of toppings. You can eat it warm and fresh, drizzled with caramel sauce or strawberry preserves, or let it cool a bit and spoon over some thick cream, a dollop of mascarpone, or a scoop of ice cream.
You can eat it in a dignified manner served on a pretty china plate, or grab a wedge as you're dashing out the door and eat it with all the gusto usually reserved for sandwiches or pizza.
This warm butter cake recipe is simple enough for a casual dessert after supper with the family, but it can easily be jazzed up to take center stage at a dinner party or delight a friend who drops in for afternoon tea.

 

Warm Butter Cake Recipe

The secret to this flavorsome and rich cake is a whole lot of butter, four large eggs, and a generous scoop of thick, Greek yogurt. The secret to its lightness is the enthusiastic beating of the batter before the flour is gently stirred in.
It all starts with a full cup of softened butter beaten to feathery lightness with some white sugar. I'm not a bit fan of overly sweet cakes, so I cut back from one cup of sugar per cake to 2/3 or 3/4 cup instead. This lets the butter and egg-y richness shine while still resulting in a cake that is definitely a dessert.
As you add in each egg, be sure to do so one at a time, beating the batter well before you add the next egg. You'll know you're ready for the next egg when the batter is thick and super creamy and glossy.
Finally, add the vanilla extract. I always use two teaspoons for this cake and the aroma as it's baking is downright heavenly.

 
For the last step, while adding the flour mixture, gently is the guiding word. Nothing turns a cake tough faster than a hasty beating of flour into the wet ingredients. Keep your stirring slow and steady until there's no hint of flour to be seen, and then you're ready to go.
You can make this warm butter cake recipe in a square pan or loaf pan, but I like a round pan that lets me place this very simple cake on a gorgeous plate or platter, so it still looks beautiful and festive with little adornment.
Once it has cooled for a few minutes, you can dust the cake with powdered sugar, slather it with your favorite icing, or spoon on some fresh fruit with a cloud of cream. My hubby likes a big slice cut in half and spread with salted butter for an afternoon pick me up.
It goes beautifully with nutty and spiced teas like our Uplifting Coconut Chai, Full Moon Chai with vanilla butternut and masala, or Vanilla Latte Tea spiced with cardamom.
For more cake inspiration to brighten a wintry afternoon, try our Comforting Swedish Nut Cake with cream cheese frosting, Irish Apple Cake recipe for afternoon tea, or Vanilla Cake with Hazelnut Crumble.