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
- all-purpose flour
- baking powder
- baking soda
- eggs – make sure it’s brought to room temperature
- 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
- Preheat the oven to 350 F. Grease with butter a 9 x 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 or milk. 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 coarsely chopped 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. 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.
- 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
- 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
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!
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.
Looks so good, I could eat a slice or 3 🙂
Same here Janette! 🙂
Half and Half + Butter is the best comfort food recipe. This is so perfect for a weekend dessert idea
You can't go wrong with butter and cream! LOL.
Abby, this cake looks absolutely scrumptious! Moist and delicious. Love the almonds and sugar on top! It was good of you to share. (I might not have.) 🙂
I like to share the calories around Allie. 🙂
This looks so good, it would be perfect served with a little whipped cream or lemon curd!
Yup that would be even better Sara!
I love the crunchy almond top on that melt in your mouth butter cake. This looks decadent and delicious. I'm not surprised your church group loved it. I would too!
Your butter cake and photos look delicious Abby! I wish I could have a slice with my cup of tea right now!
Please help yourself Joanne!
I don't know what butter cake is, but I can tell you I want it. Love the looks of it.
Simple and classic butter cake — the BEST kind! Another amazing recipe from you Abigail!
Thanks Levna! You are very kind!
Dear Abigail, what a marvelous dessert…a real treat. This cake looks rich and delicious. I would love a nice slice of this with my morning coffee. Have a wonderful and safe trip. xo, Catherine
This is so good with coffee! I wish I can share this with you Catherine!
This butter cake seems to easy to make and it looks delicious. I will have to have to pin this for future use. Yum.
Hope you like it Ali!
This cake looks fabulous,I love the texture!
Thanks, Marye – the texture of this cake is really lovely.
Oh wow, anything called butter cake has GOT to be good! Looks amazing!
I agree, anything with butter is instantly a winner!
Wow what an interesting recipe. The final result looks amazing. Who could resist a butter cake?
Certainly not me Christie! Thanks for stopping by!
Yeah, lots of butter is usually a good thing!!! Your cake looks moist and wonderful—I'm not surprised it was a hit!!
This cake looks so moist and delicious!
I could probably eat the entire cake so I'll just pretend and enjoy your gorgeous photos 🙂
It can really be more-ish Lydia. Thanks!
It looks so fluffy and moist!
I LOVE BUTTERCAKE! So delicious!
Someone made a butter cake for me once, and it was delicious! I can't wait to try your recipe; it looks so good!
Thanks Debi and hope you enjoy it!
This looks delicious and so easy to make! Gorgeous pictures as always!
You are always so kind Florian! Thanks!
Such a yummy cake, I am not surprised everyone loved it, your cakes are always amazing! I am putting this on my list to bake Abby! Nettie
can this be made a day before you serve it and does it need to be refrigerated
Yes, you can make this ahead and refrigerate it Lillian. 🙂
I don't really like cake with frostings, so this would be right up my alley! Looks lovely!
This looks very moist as tasty as can be Abby! Pinned and shared!
I could go a big slice of this with a cup of coffee now.
I love butter cake. This looks like a good one!
This cake is calling my name. Loooks really yumy!
Did you use salted or unsalted butter?
The original recipe mentioned just butter but I used the unsalted one and added a little salt. It doesn't really matter when it comes to this recipe as there's a lot of sugar so it won't affect the taste much. Thanks for asking. 🙂