BUTTER CAKE

If you live in San Antonio TX and ever had the pleasure of dining at Bliss, the upscale gem tucked in the heart of town, chances are you’ve encountered their amazing butter cake, warm, golden, and indulgently rich, with a texture that practically melts into the plate. It’s not just dessert; it’s a love letter to comfort and decadence, elevated with a chef’s finesse. That experience is what inspired this homemade version, a butter cake that channels that same luxurious simplicity, made to impress but easy enough for your own kitchen.

But what exactly sets butter cake apart from your everyday cake?

The answer is in the name, butter. Duh! ha ha ha. While standard cakes often rely on oil for moisture or use equal parts sugar and fat, butter cake leans unapologetically into richness. It uses a generous amount of real butter, YES real butter and not “I Can’t Believe It’s Not Butter stuff, sorry if you’re a fan but you have to go with the real thing for this recipe. 🙂 The butter is creamed with sugar until fluffy and pale to create a tender crumb that’s denser and more flavorful than your average sponge or boxed mix. The result? A cake that’s buttery without being greasy, sweet without being cloying, and indulgent without being complicated.

You can serve it plain, top with whipped cream, or dress up with a seasonal fruit compote, or sprinkle with some powder sugar and some fruit. This butter cake recipe is a nod to Bliss, and a little piece of it you can bring home.

Let’s cook some food, I mean let’s bake some cake!

Here’s our picture from our recent anniversary celebration and Bliss’s butter cake. If you know me I’m obsessed with food pictures. I have taken so many from all the great restaurants we’ve been to. These are just a few I want to share with you. 🙂

BUTTER CAKE

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Author: Mink

Recipe type: Dessert

Cuisine: English

Serves: 10

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cups granulated sugar (or 1½ cups if you like it sweeter)
• 4 large eggs, room temperature
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line the bottom of the a 9x13-inch pan or two 8-inch round cake pans with some butter and a piece of parchment paper.
2. Cream the butter and sugar, beat butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes depends on your speed).
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Mix dry ingredients. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add vanilla extract to the milk.
6. Add dry and wet ingredients alternately. Add the flour mixture to the creamed mixture in 3 additions, alternating with the milk mixture. Scrape the sides of the bowl with a spatular. Mix just until combined, do not overbeat.
7. Pour into pan(s) and smooth the top. Tap the pan lightly to release air bubbles.
8. Bake for 35–40 minutes if you use 9x13-inch pan (or 25–30 mins for 8-inch pan), until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Serve plain, top with whipped cream, or dress up with a seasonal fruit compote, or sprinkle with some powder sugar and some fruit. Enjoy!

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