Butter Cake Recipe (Without Eggs)

This Butter Cake recipe with out eggs, makes a splendidly tender, candy, and barely dense cake that’s wealthy with butter taste. It’s comparable in style and texture to Pound Cake, and is ideal to take pleasure in as an indulgent snack or dessert. Comply with my step-by-step directions and photographs to organize a scrumptious butter cake – no eggs wanted!

butter cake squares on oval white plate with a fork by side.

About Butter Cake Recipe

There’s nothing fairly as scrumptious as a comfortable, thick and tender butter cake. Beautiful to take pleasure in any time of day, its a easy however very satisfying candy deal with that’s incredible to serve at informal get togethers or carry on the countertop for snacking.

This recipe is much like a basic Vanilla Cake, however with a superb bit extra butter for an excellent richer style and a denser crumb.

Its texture is extra like pound cake, which has a reasonably agency sponge. Nonetheless, eggless butter cake is a bit softer and rather more luscious due to the additional butter.

Actually, I don’t embrace any icing or toppings for this dessert as a result of it’s simply that delicious by itself.

Thick slices of butter cake are scrumptious to take pleasure in with a sizzling mug of espresso or tea, or with a refreshing glass of milk. I promise this might be one in all your favourite go-to dessert recipes that you just’ll need to make repeatedly!

Butter Cake Substances

Suffice it to say, if you’re not a fan of butter, this isn’t the recipe for you. Though I don’t use an extravagant quantity, it’s nonetheless a major ingredient that’s distinguished within the cake taste.

As a result of this recipe is eggless, you don’t need to reduce on the quantity of butter used: The butter is what helps the cake be completely comfortable and moist with out eggs.

There are a couple of key factors to bear in mind when baking a cake which options butter as a fundamental ingredient. Listed below are my high tricks to make the perfect eggless butter cake each time:

1. Contemporary butter: You at all times need to ensure that you’re utilizing high-quality butter that has not expired. Give the butter a fast sniff earlier than utilizing to double-check that it smells good with no questionable odor.

The flavour of the unbaked butter will linger all through the dish, so it must be as recent as doable for the perfect tasting butter cake (or butter cookies, or any dish that options butter!).

2. Sort of butter: I exploit Lurpak unsalted butter on this recipe, which is a cultured butter. You should utilize salted butter in case you favor, however then it is best to skip including any extra salt in with the dry components.

3. Sort of flour: A lot of my dessert recipes embrace complete wheat flour. Nonetheless, since complete wheat truffles are usually a superb bit denser, I exploit all goal flour to make butter cake – which continues to be pleasantly thick and wealthy with out being too dense.

When utilizing all goal flour I extremely advocate that you just buy natural or unbleached all goal flour for the very best quality.

4. Egg substitute: How do you make a comfortable and fluffy cake with out eggs? I exploit sweetened condensed milk as a terrific egg substitute! With this one merely ingredient you’ll be able to add simply the best sweetness and moisture to the cake, with no additional sugar wanted.

And since I don’t embrace further sweeteners, this wealthy butter cake shouldn’t be fairly as candy as some conventional truffles. However maintain studying for serving ideas to up the sweetness stage to fit your tastes!

5. Whipped butter: I exploit a stand mixer for whipping butter. Nonetheless, you may simply whip butter with an electrical beater/hand mixer. Accomplish that in a large, deep bowl in order that the butter doesn’t fling all over.

The butter must be chilly (however not rock-solid) earlier than being whipped, so chill within the fridge earlier than utilizing if wanted. Then while you whip it, get the butter simply to the purpose of being mild and comfortable, like the feel of a cake. Take care to not overdo the whipping!

Step-by-Step Information

Tips on how to make Butter Cake

Sift Dry Substances

1. Take all of the components and maintain them prepared:

  • 200 grams butter (about ¾ of a cup)
  • 400 grams sweetened condensed milk (or 1 can)
  • 1.5 leveled cups all-purpose flour (or 188 grams)
  • 1 teaspoon vanilla extract
ingredients to make butter cake recipe.

2. Maintain a sieve on high of a bowl. Add the all goal flour within the sieve.

flour in a sieve.

3. Now add ⅛ teaspoon salt (2 to three pinches). If utilizing salted butter, then skip including salt.

salt in a measuring spoon.

4. Add 1.5 leveled teaspoon baking powder.

baking powder in a measuring spoon.

5. Start to sift the dry components.

sifting dry ingredients.

6. Maintain the sifted dry components apart.

sifted dry ingredients to make butter cake recipe.

7. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and maintain apart. You can too use a spherical pan of seven or 7.5 inches diameter.

You may line the pan with parchment paper or butter paper after which grease. Additionally preheat oven at 170 levels Celsius, or 335 levels Fahrenheit.

loaf pan greased with butter.

Whip Butter

8. Take unsalted butter within the stand mixer bowl. The butter must be softened and never laborious, however not melted or liquid.

block of butter in a stand mixer bowl.

9. With the paddle attachment connected to the mixer, whip the butter on excessive velocity of 9 to 10 until the butter turns into mild and fluffy. Don’t over do the beating.

Whereas beating, cease at intervals and scrape off the butter from the edges and add within the middle of the bowl.

beating butter in stand mixer.

10. After whipping, the butter ought to turn out to be mild and fluffy.

fluffy and light butter in stand mixer bowl.

11. Then add 1 can sweetened condensed milk (400 grams) to the whipped butter.

condensed milk being poured on butter.

12. Then add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.

vanilla extract on condensed milk.

13. Utilizing the stand mixer at low velocity of 1, combine every part until blended properly.

mixing in stand mixer with paddle attachment.

14. Don’t overdo the blending at this step. Simply combine every part properly after which cease.

evenly mixed liquid mixture.

Make Butter Cake Batter

15. Now add the sifted dry components.

mound of flour on mixed liquid ingredients.

16. With a spatula simply evenly combine every part in order that the flour particles don’t fly while you begin the stand mixer.

green spatula in the butter cake batter mixture.

17. On a low velocity of 1, combine every part properly. Don’t overdo the blending as then gluten strands might kind which can smash the construction of the cake whereas baking.

making butter cake batter in stand mixer.

18. Simply combine properly after which cease. If the batter seems to be very thick, add about ¼ cup milk or as wanted and blend once more.

evenly mixed cake batter.

19. Now utilizing a silicon spatula, pour the butter cake batter within the greased loaf pan.

butter cake batter in loaf pan.

20. Shake the pan in order that the batter strikes and settles down on the sides and backside. Degree the butter cake batter with a spatula.

top layer of batter made even from top.

Bake Butter Cake

21. Bake eggless butter cake at 170 levels (335 levels Fahrenheit) in convection oven (convection ovens have a fan).

In an oven with no fan bake at 180 levels celsius (355 levels Fahrenheit). Maintain the pan within the middle rack with the underside heating aspect on (bake mode within the OTGs out there in India).

loaf pan in oven to bake butter cake.

22. Since condensed milk is added, this cake browns sooner from the sides and high. So cowl the highest with an aluminium foil. Evenly cowl and don’t press it on the pan.

Bake for 50 to 60 minutes until the highest seems to be golden. Since temperature varies from oven to oven, maintain a examine.

Additionally don’t open the oven door many occasions. Solely open after ¾ of the baking is completed.

baked and golden butter cake in loaf pan.

23. Verify with a toothpick and it must be clear.

checking with a bamboo skewer.

24. Maintain the pan on a wired tray for the cake to chill.

loaf pan on wired tray for butter cake to cool.

25. As soon as the cake is cooled utterly at room temperature, then slice it. This butter cake retains properly exterior if the temperature may be very chilly and freezing.

In an Indian local weather, throughout winters, maintain for 1 to 2 days at room temperature. Later maintain in fridge.

After holding in fridge the butter will solidify within the cake. So whereas serving heat the cake in an oven or maintain at room temperature for a while.

cut slice of butter cake.

26. Serve Butter Cake simply plain or sprinkle some powdered sugar or icing sugar on high of the butter cake.

Utilizing a tea strainer, sift the powdered sugar on high of the cake. Take pleasure in as a night candy snack with milk, tea or espresso.

small squares of butter cake on white oval plate.

Extra Scrumptious Tea Desserts To Attempt!

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butter cake squares on white plate with fork by the side.

Butter Cake Recipe (With out Eggs)

This eggless Butter Cake recipe makes a splendidly tender, candy, and barely dense cake that is wealthy with butter taste. It is comparable in style and texture to pound cake, and is ideal to take pleasure in as an indulgent snack or dessert.

5 from 8 votes

Prep Time 15 minutes

Prepare dinner Time 1 hr

Whole Time 1 hr 15 minutes

Sifting dry components

  • Take all of the components and maintain them prepared. 

  • Maintain a sieve on high of a bowl. Add all goal flour, salt, baking powder within the sieve. 

  • Sift the dry components within the bowl. 

  • Maintain the sifted dry components apart.

  • Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and maintain apart. You can too use a spherical pan of seven or 7.5 inches diameter. Additionally preheat oven at 170 levels C/335 levels F.

Whipping butter

  • Take unsalted butter in a stand mixer bowl. The butter must be softened and never laborious, however not melted or liquid.

  • With the paddle attachment connected to the mixer, whip the butter on excessive velocity of 9 to 10 until the butter turns into mild and fluffy. 

  • Don’t over do the beating. Whereas beating, cease at intervals and scrape off the butter from the edges and add within the middle of the bowl.

  • The butter must be mild and fluffy.

  • Then add condensed milk and vanilla extract to the whipped butter.

  • Utilizing the stand mixer at low velocity of 1, combine every part until blended properly.

Making butter cake batter

  • Now add the sifted dry components.

  • With a spatula simply evenly combine every part in order that the flour particles don’t fly while you begin the stand mixer.

  • On a low velocity of 1, combine every part properly. Don’t overdo the blending as then gluten strands might kind which can smash the construction of the cake whereas baking.

  • Simply combine properly after which cease.

  • Now utilizing a silicon spatula, pour the butter cake batter within the greased loaf pan.

  • Shake the pan in order that the batter strikes and settles down on the sides and backside. Degree the butter cake batter with a spatula.

Baking butter cake

  • Bake the cake at 170 levels in convection oven (convection ovens have a fan). In an oven with no fan bake at 180 levels C/355 levels F. Maintain the pan within the middle rack with the underside heating aspect on (bake mode within the OTGs out there in India).
  • Since condensed milk is added, this cake browns sooner from the sides and high. So cowl the highest with an aluminium foil. Evenly cowl and don’t press it on the pan.

  • Bake for 50 to 60 minutes until the highest seems to be golden. Since temperature varies from oven to oven, maintain a examine. Additionally don’t open the oven door many occasions. Solely open after ¾ of the baking is completed.
  • As soon as carried out, examine with a toothpick and it must be clear.

  • Maintain the pan on a wired tray for the butter cake to chill.

  • As soon as the cake is cooled utterly at room temperature, then slice it.

  • This butter cake retains properly exterior if the temperature may be very chilly and freezing. In an Indian local weather, throughout winters, maintain for 1 to 2 days at room temperature. 

  • Later maintain in fridge. After holding in fridge the butter will solidify within the cake. So whereas serving, heat the cake in an oven or maintain at room temperature for a while.

  • Serve Butter Cake plain or as a night candy snack with milk, tea or espresso.

  • You may whip butter with an electrical beater additionally. Simply take a large and deep bowl, in order that the butter doesn’t fall out whereas whipping.
  • Recipe will be halved or doubled. 
  • If the batter turns into too thick, then add about ¼ cup milk or as wanted. 
  • If utilizing salted butter, then skip including salt. 
  • For whipping butter, use an electrical beater in case you wouldn’t have a stand mixer. 
  • Notice that the approximate diet information is for your entire cake. 

Diet Info

Butter Cake Recipe (With out Eggs)

Quantity Per Serving

Energy 3419 Energy from Fats 1782

% Each day Worth*

Fats 198g305%

Saturated Fats 124g775%

Ldl cholesterol 566mg189%

Sodium 2236mg97%

Potassium 2339mg67%

Carbohydrates 364g121%

Fiber 5g21%

Sugar 218g242%

Protein 52g104%

Vitamin A 6065IU121%

Vitamin C 10.4mg13%

Calcium 1472mg147%

Iron 10mg56%

* P.c Each day Values are primarily based on a 2000 calorie food plan.

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This Butter Cake recipe from the weblog archives first printed in December 2017 has been republished and up to date on December 2022.

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