Why You’ll Love This Recipe

• It’s easy to prepare with simple, everyday ingredients.
• The addition of whiskey gives it a subtle sophistication, but you can easily omit it for a more traditional flavor.
• The texture is light yet rich, thanks to the beaten egg whites folded into the batter.
• It pairs beautifully with various toppings like whipped cream, fresh berries, or a drizzle of caramel.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour
• 2 cups sugar
• 1 cup butter
• 1 cup milk
• 4 eggs, separated
• 4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon whiskey
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350°F (180°C). Grease and flour a cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks, whiskey, and vanilla extract to the butter mixture. Mix thoroughly until well incorporated.
4. Gradually add the sifted all-purpose flour, baking powder, and salt to the mixture, alternating with milk. Mix until smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to maintain the airy texture.
6. Pour the batter into the prepared cake pan, spreading it evenly.
7. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
8. Unmold the cake while still warm. Let it cool slightly before serving.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Variations

1. Citrus Twist: Add a tablespoon of lemon or orange zest to the batter for a refreshing flavor.
2. Nutty Delight: Fold in 1/2 cup of chopped pecans or walnuts for a crunchy texture.
3. Chocolate Butter Cake: Substitute 1/2 cup of flour with cocoa powder for a chocolatey version.
4. Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

• Storage: Keep the butter cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
• Freezing: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 15-20 seconds or in an oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I make this butter cake without whiskey?

Yes, the whiskey is optional. You can omit it without altering the texture of the cake.

2. What type of pan should I use?

A standard 9-inch round or square cake pan works well. You can also use a bundt pan for a decorative shape.

3. How do I prevent my cake from sticking to the pan?

Grease the pan thoroughly with butter and dust with flour, tapping out the excess, before adding the batter.

4. Can I use salted butter?

If using salted butter, reduce the salt in the recipe to 1/4 teaspoon.

5. How can I tell when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

6. Can I add frosting to this cake?

Yes, buttercream, cream cheese frosting, or a simple glaze would complement the cake nicely.

7. Can I use margarine instead of butter?

Butter is recommended for its flavor, but margarine can be used as a substitute in equal amounts.

8. Why is my cake dense?

Overmixing the batter or not folding in the egg whites gently can result in a dense cake.

9. Can I make this cake ahead of time?

Yes, the cake can be made a day or two in advance. Store it tightly covered to maintain freshness.

10. What toppings pair well with butter cake?

Fresh berries, whipped cream, ice cream, or a drizzle of honey or caramel sauce are great options.

Conclusion

Butter cake is a crowd-pleasing dessert that’s as versatile as it is delicious. Whether you enjoy it plain or dress it up with toppings, this recipe is sure to become a staple in your kitchen. Give it a try, and savor the buttery goodness in every bite!