Warm Butter Cake Recipe

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I love baking. The winter months are long and dark, and I need all the white lights that I can get. However, one of the biggest problems I have with baking is that I always end up with a lot of butter sticking to the pan. I love brown sugar but I hate the gooey stuff So, I decided to make a warm butter cake recipe. This is a perfectly easy recipe that tastes delicious and is perfect for when you want something lighter and less greasy.

A warm butter cake is a delicious treat to have when you want to indulge in something sweeter than a dessert or a slice of cake. It’s very easy to make, it’s very healthy, and it’s one of the most popular cakes in the world. If you have never made a warm butter cake before, then this is the recipe you should try. It’s super easy to make, just 13 ingredients are required, with just very little refrigeration time involved.

This type of cake is perfect for a sweet treat, but it is also great for baking within spring or spring-summer dessert. The ingredients in this cake can be found in almost any supermarket, but you will need eggs, oil, and sugar, Flour, Cream cheese, Vanilla extract, Buttermilk to make a great cake.

How To Make Warm Butter Cake

If you love butter, then you’re going to love this recipe for a warm butter cake. This cake is a classic and it’s a good choice if you want a cake that is perfect for any occasion. This warm butter cake is the perfect dessert on the stovetop, and it also makes an incredible breakfast. After collecting all the ingredients, let’s start making warn butter cake.

Ingredients

For the cake:

Unsalted butter, 1 lb.
Sugar, 2 cups
Cream cheese (softened), 5 oz
5 eggs
Vanilla extract, 2 Tablespoon
Flour, 2 cups

For the Buttermilk Soak mixture:

Sugar, ½ cup
Unsalted butter, 1/4 cup
Vanilla extract, 2/3 Tablespoon
Buttermilk, ½ cup
Baking soda, ¼ teaspoon

To garnish:

Vanilla ice cream
Fresh berries 1 pint
12 sprigs mint

Instructions

Step 1

Preheat the oven to 350 degrees Fahrenheit. Using an electric mixer, beat sugar and butter until smooth and soft.

Step 2

Beat the cream cheese at medium speed. Add about 2 or 3 tablespoons of vanilla extract, then one by one add the eggs, keeping the mixer going until all of the eggs are incorporated.

Step 3

Float the mixture well after adding 2 cups of flour; a plat spoon is better than an electric mixer.

Step 4

Butter or oil should be used to grease the cake pans. You can also use baking paper greased with melted butter. In the cake pans, pour the cake mixture, tapping a few times to release air bubbles.

Step 5

Bake the cakes for approximately 30 minutes until golden brown; test them using toothpicks.

Step 6

Pour 1/2 cup sugar, 1/4 cup unsalted butter, 2/3 Tbsp vanilla extract, 1/2 cup buttermilk, and 1/4 tsp baking soda into a saucepan. Stir the mixture well and bring it to a boil.

Step 7

Immediately after the cakes are baked, poke many holes in each one with a wooden skewer.

Step 8

Pour the buttermilk over the top of the cakes to ensure that the buttermilk gets through the holes. Let the cakes cool before eating them.

Step 9

Garnish with mint sprigs and vanilla ice cream.

Also Read: Paula Deen’s Ding Dong Cake Recipe