Introduction
Transform everyday ingredients into a delightful, melt-in-your-mouth butter sponge cake in under 30 minutes! This recipe is perfect for busy weeknights or spontaneous dessert cravings. No complicated techniques, just pure, buttery goodness. Let’s get baking!
Why This Works
This recipe prioritizes speed and simplicity without sacrificing flavor. The result is a light, airy sponge cake with a rich, buttery taste that’s surprisingly easy to achieve. It’s the perfect balance of effort and reward, ideal for even the most time-constrained bakers.
Key Ingredients
- 🥚 4 large eggs, at room temperature
- 砂糖 1 cup granulated sugar
- 🧈 1 cup (2 sticks) unsalted butter, softened
- 🥛 1 cup milk
- 🥣 2 cups all-purpose flour
- 🥄 2 teaspoons baking powder
- Pinch of salt
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures easy release and prevents sticking.
2️⃣ Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. A hand mixer makes this step a breeze!
3️⃣ Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Don’t overmix!
4️⃣ Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5️⃣ Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix; a few lumps are okay.
6️⃣ Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7️⃣ Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar (optional) and enjoy!
Handy Tips
- Room temperature eggs and butter are key for proper emulsification and a lighter cake.
- Don’t overmix the batter, or you’ll end up with a tough cake.
- A toothpick or cake tester can be used instead of a wooden skewer to check for doneness.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. Overbaking will result in a dry cake, so keep a close eye on it during the last few minutes. If the edges start browning too quickly, loosely tent the pan with foil.
Crunch Factor
This recipe delivers a tender, moist crumb. For a slightly crispier top, broil the cake for the last minute of baking time, watching carefully to prevent burning.
Pro Kitchen Tricks
- For extra flavor, add 1 teaspoon of vanilla extract along with the eggs.
- Use buttermilk instead of milk for a tangier flavor.
- A stand mixer can handle this recipe beautifully, but a hand mixer works perfectly fine too!
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
Slice the cake into squares and arrange them beautifully in a decorative box tied with a ribbon. A simple cellophane wrap with a pretty bow also makes a lovely presentation.
Flavor Variations
🌟 Lemon Butter Cake: Add the zest of one lemon and 1/4 cup of lemon juice to the batter.
🌟 Chocolate Chip Butter Cake: Fold in 1 cup of chocolate chips after combining the wet and dry ingredients.
🌟 Coconut Butter Cake: Add 1 cup of shredded coconut to the batter.
🌟 Spiced Butter Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the dry ingredients.
Troubleshooting
- Cake is dry: You may have overbaked it. Next time, reduce the baking time by a few minutes.
- Cake is dense: You may have overmixed the batter. Try to be gentler next time.
- Cake sunk in the middle: Ensure your oven is at the correct temperature and don’t open the oven door frequently during baking.
FAQ
- Can I use different types of flour? While all-purpose flour is recommended, you could experiment with cake flour for a lighter texture.
- Can I make this cake ahead of time? Yes, it’s best to bake it the day before serving; this allows flavors to meld and the cake to be easily sliced.
- Can I freeze this cake? Yes, wrap it tightly in plastic wrap and then foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- What kind of pan can I use? A 9×13 inch baking pan is ideal, but you could use a round cake pan as well; adjust baking time accordingly.
- Can I make this cake gluten-free? Yes, by substituting all-purpose flour with a gluten-free baking blend. Follow the blend’s instructions.
Conclusion
This simple butter sponge cake is the perfect solution for a quick and delicious dessert. It’s so easy to make, and the results are sure to impress! Share this recipe with your friends and family – happy baking!
3-Ingredient Butter Sponge Cake: Weeknight Dessert Done Right
A simple yet delicious butter sponge cake that requires only three ingredients, perfect for a quick weeknight dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350u00b0F (175u00b0C) and grease an 8-inch round cake pan.
- Step 2: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Gradually add the flour to the mixture and continue to mix until just combined.
- Step 4: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Step 5: Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Make sure your butter is at room temperature for easier mixing.
- You can add vanilla extract or lemon zest for extra flavor if desired.