Description
This classic Butter Cake recipe features a moist and tender vanilla sponge cake layered with fresh strawberries and fluffy whipped cream. Perfect for celebrations or an elegant dessert, the cake combines a soft crumb with light, sweet cream and juicy strawberries for a delightful treat.
Ingredients
Scale
Cake Batter
- 225 g / 2 sticks unsalted butter, cut into 8 pieces and softened
- 4 large eggs (55 – 65g / 2 – 2.5 oz each), at room temperature
- 1/2 cup / 125 ml milk (whole or low fat), room temperature
- 2 tsp vanilla extract
- 1 3/4 cups / 265g plain flour (all purpose flour, 7 oz)
- 1/4 cup cornflour / cornstarch
- 2 tsp baking powder
- 1 1/2 cups / 330g caster sugar / superfine sugar
- 3/4 tsp salt
Whipped Cream & Decorating
- 2 1/2 cups / 625 ml whipping cream
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 400 g / 14 oz strawberries, halved (1 1/2 punnets)
Instructions
- Preheat Oven: Preheat your oven to 180C/350F (standard) or 160C/320F (fan/convection). Position the rack in the middle of the oven for even baking.
- Prepare Cake Pans: Butter two 20cm / 8″ cake pans thoroughly and line their bases with baking paper to prevent sticking.
- Mix Wet Ingredients: In a bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- Mix Dry Ingredients: In another bowl, combine the plain flour, cornflour, baking powder, sugar, and salt. Use a handheld mixer on speed 1 (slowest) to quickly whisk these ingredients together evenly.
- Add Butter in Portions: Add one-third of the softened butter to the dry mix, then insert the beater whisk and mix at speed 1 until the butter is partially incorporated. Increase speed to 5 and whisk for 10 seconds to blend thoroughly.
- Repeat Butter Addition: Add the second third of butter and repeat the mixing process, then add the remaining butter and mix again until the mixture resembles wet sand in texture.
- Combine Wet and Dry Mixtures: Add half of the wet ingredient mixture to the butter-flour blend, beat until incorporated, then add the remaining wet mixture. Beat at speed 5 (medium) until the batter is almost completely smooth.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans and smooth the surface. Bake in the preheated oven for 25 minutes.
- Test for Doneness: Insert a skewer into the center of the cakes; it should come out clean but moist, indicating the cakes are done.
- Cool the Cakes: Remove cakes from the oven and cool on a wire rack for at least 15 minutes before taking them out of the pans.
- Optional Leveling: For neat layers, optionally use a serrated knife to trim the tops of each cake to make them flat.
- Prepare Whipped Cream: In a bowl, combine whipping cream, vanilla extract, and sugar. Beat on high speed with a handheld or stand mixer until firm peaks form.
- Optional Piping Cream Swirls: If decorating with piped swirls, transfer 1 cup of the whipped cream into a piping bag with a large star nozzle.
- Assemble the Cake – First Layer: Place one cake layer on a serving platter, spread a thin layer of cream on top, then arrange the halved strawberries cut side down.
- Add Cream Layer: Spread one-third of the remaining whipped cream over the strawberries.
- Add Second Layer: Place the second cake layer on top and cover the top and sides with the remaining cream.
- Decorate: Pipe cream swirls around the top edge if desired and decorate with the remaining strawberries as you like.
Notes
- Note 1: Using a combination of plain flour and cornflour results in a softer cake crumb.
- Note 2: Properly buttering and lining the cake pans ensures easy removal and smooth edges.
- Room temperature ingredients help achieve a smoother batter and better rise.
- Do not overbeat once the wet and dry ingredients are combined to avoid a dense cake.
- The cake layers are best stored covered in the fridge if not serving immediately to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: butter cake, vanilla sponge cake, strawberry cake, whipped cream cake, classic dessert, homemade cake recipe
