Butter Cake – luxurious is this sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch! Serve warm, cold, or room temperature this Butter Cake is always moist and scrumptious!

I usually have a few posts waiting to be published. I like to prepare ahead when I can, so I don’t panic when it’s time to post a new recipe.

Since we are off to Europe in less than 2 weeks I thought it’s time to share this delicious and moist Butter Cake of German origin since we will be visiting Germany as part of our trip and it may help me get me into the mood.

Truth is, I am panicking rather than feeling excited because there’s still so much to do before we go but am also hopeful things will all get done on time! We shall see!!!

Anyway, let’s go back to what this post was about. Saturday is a baking day for me. This is when I usually prepare some sweet treats to bring to church on Sunday. Often it’s a baked good that can be enjoyed while we are having some coffee.

Cake is always a good option because it can feed a good number of people and for this particular weekend, a few weeks ago now, I decided to make a Butter Cake.

The first time I made this recipe I wasn’t sure it would come out well. There was admittedly an awful lot of butter in the original recipe (after all it’s a butter cake!) and generous amounts of sugar, too.

I tweaked it a little, just a few minor adjustments on the number of ingredients and a little on the technique as I didn’t use an electric mixer but I certainly didn’t want to compromise on the taste.

The cake came out really moist but I wasn’t so sure if everyone would love the taste even though I myself liked it.

I almost decided not to bring it to church for I was thinking, what if it was awful? Anyway, I didn’t want to eat up the whole pan so I thought I have to share this for sure!

I told myself, I will just be quiet, stay in the corner, and just hope no one will complain.

Thankfully, it was well-received and enjoyed and I was truly pleasantly surprised. Those who ate the cake came up to me and asked what kind of cake it was.

They said it was moist and particularly loved the crunch from the almonds. Well, I didn’t mince words, I said – “Butter Cake – there’s lots of butter in there and nuts that’s why it is so good.” We all had a laugh and all had a “yummy” time enjoying the cake.  I hope you do, too!

Recipe adapted from Bake (Butter Cake recipe) by Edward Gee.

Scrumptious Butter Cake

By: Manila Spoon

July 21, 2015

A sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch this lovely Butter Cake is perfectly moist and scrumptious! Your taste buds will love this luxurious cake!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR SCRUMPTIOUS BUTTER CAKE

Ingredients

• all-purpose flour
• baking powder
• baking soda
• salt
• eggs – make sure it’s brought to room temperature
• sugar
• butter, softened plus extra for greasing
• buttermilk, milk or cream

For the Topping

• sugar, white or brown
• slivered or sliced almonds (or other nuts of your choice)
• butter, melted

Instructions

1. Preheat the oven to 350 F. Grease with butter a 9 x 13 baking dish.
2. Whisk together the flour, baking powder, baking soda and salt in a large bowl. In another bowl, combine the eggs, sugar, softened butter and buttermilk or milk. Mix the dry and wet ingredients until well-blended.
3. Spread it evenly in the prepared pan and bake in the oven for 20 minutes. Take out the pan after 20 minutes but do not turn the oven off.
4. As the cake bakes, prepare the topping. Place the sugar, slivered or coarsely chopped almonds, and half the melted butter in a bowl and mix to combine. Set aside.
5. Once the cake is out, drizzle the remaining melted butter on top. Sprinkle tiny clusters of the topping evenly over the cake. Press it gently on the semi-baked cake. Return to the oven and bake for another 8- 10 minutes or until a toothpick or tester comes out clean.
6. Transfer to a wire rack and cool completely in the pan. Slice into squares and serve with coffee!

Yield: 12-16 slices
Prep Time: 10 Minutes
Cooking Time: 30 Minutes
Total Time: 40 Minutes

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Scrumptious Butter Cake

Manila Spoon

A sponge cake with a generous coating of butter and sugar and a sprinkling of almonds for extra crunch this lovely Butter Cake is perfectly moist and scrumptious! Your taste buds will love this luxurious cake!

4.87 from 29 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine German

Servings 16

Calories 329 kcal

Ingredients

 

1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 3 eggs room temperature
• 1 cup granulated sugar
• 6 Tablespoons butter softened
• 1 cup buttermilk can also use milk or cream

For the Topping

• 1/2 cup sugar white or brown
• 1 cup slivered or sliced Almonds
• 1 cup butter divided, melted

Instructions

 

• Preheat the oven to 350 F. Grease with butter a 9×13 baking dish. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
• In another bowl, combine the eggs, sugar, softened butter and buttermilk. Mix the dry and wet ingredients until well-blended.
• Spread it evenly in the prepared pan and bake in the oven for 20 minutes. Take out the pan after 20 minutes but do not turn the oven off.
• As the cake bakes, prepare the topping. Place the sugar, slivered or sliced almonds, and half the melted butter in a bowl and mix to combine. Set aside.
• Once the cake is out, drizzle the remaining melted butter on top ensuring the entire cake is covered. Sprinkle tiny clusters of the topping evenly over the cake. Press it gently on the semi-baked cake. Return to the oven and bake for another 10 minutes or until a toothpick or tester comes out clean.
• Transfer to a wire rack and cool completely in the pan. Slice into squares and serve with coffee!

Notes

TIPS & TRICKS

The original recipe used milk and not buttermilk but I used the latter as an adaptation of the recipe. Feel free to use either. If using milk or cream, replace the baking soda with baking powder making it 2 teaspoons in total.

Nutrition

Calories: 329kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 334mgPotassium: 101mgFiber: 1gSugar: 20gVitamin A: 555IUCalcium: 62mgIron: 1mg

Keyword German butter cake, moist butter cake recipe, sponge butter cake

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Last updated on August 17th, 2023 at 02:25 pm