Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Pour half of the batter into the prepared cake pan.
8. Drizzle half of the caramel sauce over the batter.
9. Pour the remaining batter over the caramel sauce.
10. Drizzle the remaining caramel sauce over the batter.
11. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 240mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 41g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use low-fat milk instead of whole milk.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- You can use chocolate sauce instead of caramel sauce.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a light and fluffy texture.
- Use room temperature eggs for best results.
- Don't overmix the batter, or the cake may become tough.
- To make the cake extra moist, poke holes in the cake with a toothpick after baking and drizzle additional caramel sauce over the top.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate, drizzled with additional caramel sauce and garnished with whipped cream and fresh berries.
Garnishes:
Whipped cream, fresh berries, chopped nuts
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more caramel sauce to the batter or drizzling additional sauce over the top after baking.
- If the cake is too dense, make sure you're not overmixing the batter and that your ingredients are at room temperature before mixing.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent spoilage.
Food history:
Butter cake is a classic American dessert that dates back to the early 1900s. Caramel sauce is a popular addition to this classic recipe, adding a sweet and decadent flavor to the cake.
Flavor profiles:
Sweet, buttery, caramel
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Buttery, Caramelized, Rich, Creamy