Taking a simple cake to rich, creamy, buttery, melt in the mouth consistency is easier said than done. That’s what I used to think. But after trying this recipe, I simply said it is easy to do as its said.
To make it festive and Christmas-y looking I made some chocolate decorations.
It’s a simple vanilla cake with a twist in the preparation by using the meringue method instead of regular mixing of ingredients. The eggs play a major role for this and using the electric mixer to get that frothy and creamy meringue before you add in the cake ingredients can make or break the cake consistency.
The patterns can be anything your imagination leads. And you can mix up some fun colors to make those patterns. The recipe is easy with simple ingredients from your pantry and the designs are very adaptable per your liking.
Let’s get started.
Rich & Soft Butter Cake
Easy, Delicious, super soft Butter cake
- 6 1/2 tbsp All purpose flour
- 2 tbsp Sugar
- 3 tbsp Butter
- 41/2 tbsp milk
- 3 large egg yolks
- 1/8 tsp salt
- 3 large egg white
- 1/2 lemon juice
- 5 tbsp sugar
- 1 tsp cocoa powder
- Preheat oven to 305 degree F. Place a parchment paper in a 9 inch square pan, spray with oil or butter and keep it ready.
- In a saucepan on low heat, melt the butter. Add milk, sugar and salt and mix it well. Turn off heat, add flour and egg yolks and combine it well with spatula.
- In a bowl of standard mixer, whisk the egg whites until light and creamy. Add the lemon juice and sugar(3 tbsp first and 2 tbsp just before it get creamy). Make sure the mixture is still peaks consistency.
- Add the egg white mixture little at a time to the batter and mix it slowly with spatula. Dont overmix. The technique should be stir and fold. Transfer the mixture to the prepared cake pan leaving 2 tbsp in the bowl. Bang the cake pan to let out air bubbles.
- Add cocoa powder to the saved cake batter and mix it well. Transfer it to the ziploc, close the end and snip the end of the ziploc bag.
- Make the patterns as shown below or any other pattern you like.
- Add some water in a cookie sheet and slowly place the square pan on the cookie sheet. Make sure the water is not spilling. This will make the water bath for the cake so that it wont burn on the bottom.
- Bake the cake for 45 mins. Once out of the oven, let it cool in the pan for 10-15 mins.
- Take the cake out using the parchment paper and place it on the cutting board to cut desired shapes or on the serving plate. Enjoy!!!
Adapted from Josephine recipes.
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.
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