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How To make Butterkuchen (Butter Cake)
2 Env active dry yeast
1/2 c Water, warm
3/4 c Milk
1/2 c Sugar
1 ts Salt
1/2 c Butter
4 c All-purpose flour, sifted
Grated rind of 1 lemon 3 ea Eggs
Butter Topping:
1/2 c Butter (1 stick)
1 c Sugar
1/2 ts Cinnamon
1/3 c Almonds, blanched, slivered
Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted. Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy. Makes about 12 servings. Variations: Streuselkuchen: This is much the same as Butterkuchen except that the lemon rind is omitted from the butter and a crumb topping of 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup ground almonds and 8 Tbsp (1 stick) butter are sprinkled over batter. If desired, 1/4 tsp cinnamon may also be added to the topping mixture. Apfebutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place sliced peeled apples over top of dough before placing in oven. Cover apples with same Butter Topping. Almonds are an optional addition (and very good!). From: The Art of German Cooking, by Betty Wason Shared by: June Hoffman, 9/93 ~-- Maximus 2.01wb * Origin: Syzygy [-Home of the Gipper-] 215/281-3654 (1:273/915) ** BBS: High Country East Date: 09-15-93 (11:14) Number: 3565 From: SANDEE EVELAND Refer#: NONE To: JON JUDD Recvd: NO Subj: Re: I'm baaccckkk!! CR 1/ Conf: (52) Cooking ** ::To: All From: Jon Judd Subj: I'm baaccckkk!! :: ** JJ> I'm back.......and you're stuck with me......I have been scanning JJ> messages for the past week and see that alot has changed. I've been JJ> away for about, well gee it's been almost a year. Took a direct JJ> lightening hit to my system and lost everything. Its' taken time to JJ> get things put together. Of course now I have had to start with brand JJ> new cooking dbases.......empty ones at that! Good to see ya here again... Lessee... Popcorn was the weakness if I recall, right?? :-) ~Begin Recipe Export- QuikBook version 0.96 Beta A
How To make Butterkuchen (Butter Cake)'s Videos
Ooey Gooey Butter Cake Bars
The name doesn’t lie! Our nod to the famous St. Louis dessert starts with a vanilla butter cake base topped with a gooey cream cheese layer that’s too good to resist. Waiting for these to cool completely before cutting them into pieces is one of the hardest things you’ll ever do—they smell amazing right out of the oven—but take one bite and you’ll know they're worth the wait. (Tip: for just the right amount of “gooey,” make sure to use a 9x9-inch pan and not an 8x8.)
For the full recipe:
How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up
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How to make super soft butter cake.. Back Benchers
German Butter Cake - Butterkuchen
Find the recipe with all measurements here:
This delicious German cake put together so quick that it probably takes your oven longer to pre-heat.
???????? BUTTERKUCHEN MIT KIRSCHEN ZUM VALENTINSTAG! ????HEFEKUCHEN EINFACH BACKEN ???? REZEPT SUGARPRINCESS
Dieser wunderschöne Butterkuchen/Hefekuchen mit Kirschen und Mandelblättchen schmeckt nicht nur himmlisch lecker am Valentinstag, sondern auch am Sonntag oder zu einem Festtag wie Muttertag oder zu Ostern! ????????
Rezept lesen und ausdrucken:
???????? Yushkas Kirschliebe zum Valentinstag! ????????
Zutaten für ein handelsübliches Backblech von ca. 30 mal 40 cm
Für die Kirschnester:
350 g Sauerkirschen (Abtropfgewicht eines großen Glases)
200 ml Kirschsaft (aus dem Glas aufgefangen)
2 EL Speisestärke
Zucker und Vanillezucker nach Belieben
Für den Hefeteig:
375 g Mehl
1 Päckchen Trockenbackhefe
50 g Zucker
1 EL Vanillezucker
1 Prise Salz
1 Ei (Gr. M)
150 ml Milch
75 g weiche Butter
Für den Belag:
50 g sehr weiche Butter
100 g Mandelblättchen
50 g Zucker (nach Belieben mehr)
1 EL Vanillezucker
Serviert Eurem Schatz diesen Traum-Kuchen gerne mit einem Klacks frisch geschlagener, leicht gesüßter Sahne! ????????????
Viel Spaß beim Nachbacken und gutes Gelingen! ????????????
Teilt Eure Werke mit mir auf Facebook und Instagram und markiert mich mit @sugarprincessy.
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Alle meine Lieblingsprodukte gibt es in meinem SUGARPRINCESS STORE:
Viel Spaß beim Stöbern! Ich freue mich auf Euren Besuch! ????????????
⭐️????⭐️????⭐️????⭐️????⭐️????⭐️????⭐️????
Süße Grüße,
Eure Yushka ????????????⭐️
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#butterkuchen #kuchen #backen
▶️ Kapiteleinteilung:
00:00 Einleitung
01:07 Kirschkompott zubereiten
02:42 Hefeteig zubereiten
05:09 Hefeteig ausrollen
07:00 Belag aufbringen
09:39 Kuchen backen
10:24 Kuchen schneiden
11:19 Probieren
12:24 Schluss und Ausblick
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Tortenmesser: *
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kleine Winkelpalette: *
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Teigkarte: *
Tortenretter: *
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Tortenmesser inklusive Heber: *
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Zweite Kamera: Apple iphone 11 Pro 256 Gb Gold: *
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Schnittsoftware: Final Cut Pro X
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MILKMAID Butter Cake Recipe. Try Now
Try this delicious MILKMAID recipe now. Visit us on milkmaid.lk