Butter cake with raspberries chocolate and butter glaze

My sister told me to bake a butter cake for her daughter’s tea ceremony. It’s a pleasure to help my sister up. I told her I would like to decorate the cake with raspberries and chocolate. Then at the last minute, I decided to add butter glaze to make a precious auspicious and prosperity cake for my niece to remember me.

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. It is considered one of the quintessential cakes in American baking. While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes.”

The important thing is that butter should be at room temperature. It should not be melting nor rock hard cold. Best way to achieve this is by leaving butter out of the fridge for a few hours for hot days and cold day, overnight. Next castor sugar must be fresh batch. Sift the flour, baking powder, and bicarb soda twice. Always use fresh big eggs. For the liquid, either use full fat milk or sour cream. Sour cream yields a slightly more softer crumb. I like to use both milk and sour cream for moist and slight tangy flavour. I use vanilla extract.

I am glad my butter cake turned out moist, slightly softer crumb, delicious and beautiful glazed with butter and decorated with raspberries and chocolate. Everyone enjoyed it. Let’s bake!!!

Ingredients

375 g butter, softened
3 3/4 c self raising flour, sifted twice
1 1/2 Tsp baking powder, sifted twice
1 Tsp bicarb soda, sifted twice
1 1/2 c castor sugar
420 ml full cream milk
150 g sour cream
3 Tsp vanilla extract
1 Tsp salt
6 eggs

Decoration and glaze

280 g white chocolate
1 Tbs oil
raspberries, extra for serving
125 g butter, melted

Do the chocolate one day in advance

Double boiler method: a pot with enough water, make sure not touching metal bowl, add white chocolate into metal bowl on medium heat. Stir from the centre out until completely melted. White chocolate can harden quickly, so reheat again if it does. Remove from the pot and add in oil, stir to mixed well. Cool slightly before spooning the chocolate onto Easter eggs moulds and a flower mould. Place them in the freezer for about 4-6 hours or overnight.

The next day bake the cake

Preheat oven 160 degrees. Grease and line a 10 inches square springform cake. Mix flour, baking powder, bicarb soda, and salt well, then sift them twice. Beat butter, castor sugar and vanilla in the mixing bowl on medium high speed for about 5-7 minutes until light and fluffy. Add egg one at a time, beating well with each addition until combined. Do not over beat.

Now add in half the flour mixture, stir to combined in direction from North to South; East to West. Next add half milk, do the same method North to South; East to West until combined. Repeat with the remaining flour mixture and this time milk and sour cream. Make sure well combined. The consistency is batter flopping down not too runny nor too dry.

Spoon the batter into prepared pan. Smooth the top, gives a couple of gentle knocks on the bench top. To release air bubbles. Bake for 1 hour or until skewer out comes out clean. Switch off oven, leave the cake in for 1 hour. Then removed from oven to rack for about 20-30 minutes to cool further. Now flip cake onto a foiled plate mat to cool completely. Meantime melts 125 ml butter in microwave, let it cool slight.

Once the cake is cool completely, brush the melted butter on top of the cake. Let it sit for 45 minutes. Microwave the butter to melts it again, let it cool slightly then brush again another coat. Leave to cool and slightly harden the butter glaze. Before serving and cutting garnish the cake with 4 raspberries each on the four corners, do the same for the chocolate opposite each other. The flower chocolate place in the middle followed by another four raspberries around the flower. Serve with coffee, tea or dessert wine and the remaining chocolate and raspberries. Enjoy the tea ceremony cake!!!

https://helenscchin.com/2024/04/15/butter-cake-with-raspberries-chocolate-and-butter-glaze

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