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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
butter cake recipe from scratch
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: general
Description
A classic rich, moist butter cake elevated with a spiced caramelized pear and ginger swirl. This stunning dessert is simpler than it appears and makes a cozy treat perfect for family gatherings.
Ingredients
- 250 g unsalted butter, softened
- 400 g granulated sugar
- 4 large eggs, room temperature
- 10 ml vanilla extract
- 400 g all-purpose flour
- 15 g baking powder
- 5 g fine sea salt
- 240 ml whole milk, room temperature
- 2 medium pears (about 300 g), peeled and diced
- 50 g light brown sugar
- 15 ml fresh ginger, grated
- 2.5 g ground cinnamon
- 20 g unsalted butter, for swirl
- 30 g powdered sugar, for dusting
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 175°C (350°F). Grease and flour a 9-inch round springform pan or 9×9-inch square pan, lining the bottom with parchment paper for easy release.
- Make Pear Swirl Filling: In a medium saucepan, melt 20 g butter over medium heat. Add diced pears, brown sugar, grated ginger, and cinnamon. Cook, stirring occasionally, for 8-10 minutes until pears soften and the liquid thickens into a glaze. Remove from heat and let cool completely.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened 250 g butter and 400 g granulated sugar for 3-5 minutes until the mixture is light in color and fluffy in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to keep the batter from separating. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until thoroughly combined.
- Mix Wet and Dry Ingredients: With the mixer on low speed, gradually add one-third of the dry ingredients to the butter mixture, followed by half of the milk. Repeat this process with another third of the dry ingredients and the remaining milk, finishing with the last third of the dry ingredients. Mix only until the flour streaks disappear, avoiding overmixing.
- Layer Batter and Swirl: Pour about half of the prepared cake batter into the pan and spread evenly. Spoon dollops of about half of the cooled pear mixture over the batter. Cover with the remaining cake batter, spreading gently to fully enclose the pear mixture.
- Create Swirl Pattern: Spoon the remaining pear mixture on top of the final batter layer. Use a knife or skewer to create distinct ribbons by gently swirling the pear mixture through the batter. Avoid over-swirling; you want distinct ribbons, not a fully integrated batter.
- Bake Cake: Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown around the edges.
- Cool and Serve: Let the cake cool in the pan on a wire rack for 15 minutes before carefully removing it. Allow the cake to cool completely before dusting generously with powdered sugar and serving.
Notes
Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a tough cake. Cool the pear mixture completely before adding it to prevent a soggy cake and ensure the swirl holds its pattern. Store in an airtight container for up to 3 days at room temperature or up to 5 days refrigerated. For longer storage, freeze slices wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg