Bake this cake for my mom. She requested butter cake only. I told her as this is your birthday cake it should have something red. Just put one red strawberry will do.

Google: “A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda.”

“Melting white chocolate seems to require quite some skill. Since it’s not real chocolate, but a combination of sugar, milk, cocoa butter, vanilla and fat, it doesn’t melt as easy as milk or dark chocolate. It has a lower melting point and is a little trickier to melt. White chocolate burns quite easily, so it’s important to melt it using indirect heat—otherwise, you’ll be left with a clumpy, unusable mess,” says Hayes.”

My mom said the cake is moist, and delicious, with coffee. Glad she enjoyed it. Let’s bake with love for my mom!!!

Ingredients

Cake

260 g butter, softened
1 c castor sugar
1 Tsp baking powder
1/2 Tsp salt
2 Tsp vanilla essence
3 eggs
2 1/2 c self raising flour
300 ml sour cream

Decorations

1 strawberry

Method

Preheat oven to 160 degrees C. Grease and line 23 cm spring form pan and set aside. Beat butter, castor sugar and vanilla in mixing bowl on medium high speed until light and fluffy. Add egg one at a time, beating well each addition.

Add half the flour, stir to combined. Add half sour cream, stir to combined. Repeat with the remaining flour and sour cream, making sure it’s combined and has batter consistency. If not add some water about 1/2 c water. Once it looks like batter consistency, spoon onto prepared pan. Smooth the top of the batter. Gives a couple of knocks on bench top. Bake for 1 hour or until skewer out clean.

Switch off oven, leave cake in closed door oven for 35 minutes. Bring out from oven onto a rack, cool for 15 minutes. Flip out cake onto a plate. When it had cool completely, place the cake into a cake container. In the evening, just before my mother cut and making a wish.

Place one strawberry in the centre on top of cake. Enjoy with a cup of coffee!!!

Note: if you want to keep chocolate for another cake keep it in airtight container in freezer. Best use before 1 month. You can get different mould from shop or buy online. You can use dark chocolate instead of white.

https://helenscchin.com/2023/08/27/butter-cake-with-strawberry/

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