Warm Vanilla Butter Cake Recipe

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.

Warm Butter Cake Recipe

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 4 eggs, large
  • 2 teaspoons vanilla extract
  • 1/4 cup plain Greek yogurt

Preheat oven to 375F.
Line an 8-inch round pan with baking paper or grease well. Set aside.
In a medium bowl, stir together flour, baking powder, and salt. Set aside.
In a large bowl, beat together butter and sugar until fluffy and a light lemon color (2-3 minutes). Add eggs one at a time, beating well after each addition. Add vanilla and yogurt and beat well until creamy.
Gently stir in flour mixture just until no flour is visible. Spread batter evenly in a baking pan and bake for about 40 minutes. Check at the 35-minute mark to make sure the top doesn't get too brown.
Remove from oven and set to cool on wire rack. The cake is ready to eat in about five minutes.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
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