Traditional recipes

Susan's Buttery Cake recipe

Susan's Buttery Cake recipe

  • Recipes
  • Dish type
  • Cake

This is a sweet, moist sponge cake but it's made richer by pouring a sweet, buttery sauce over it while it's still warm.

45 people made this

IngredientsServes: 12

  • For the cake
  • 375g self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225g butter, softened
  • 300g caster sugar
  • 100g dark soft brown sugar
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 250ml soured cream
  • For butter sauce
  • 200g caster sugar
  • 110g butter
  • 4 tablespoons water
  • 1 tablespoon vanilla extract

MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm cake pan. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
  2. In a large bowl, beat butter, caster sugar and dark brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the soured cream, mixing just until incorporated.
  3. Pour mixture into prepared cake tin. Bake in the preheated oven for 75 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden cocktail stick 20 to 30 times. Pour butter sauce (see prep method below) over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and turn out onto a serving dish. Dust with icing sugar.
  4. To make the butter sauce: Heat 200g sugar, 110g butter, 4 tablespoons water and 1 tablespoon vanilla extract over medium heat until sugar dissolves, about 10 minutes. Do not boil.

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Reviews & ratingsAverage global rating:(51)

Reviews in English (45)

by Michigan Mommy

This recipe was a bit disapointing I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious, especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site, but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce, like sauteed strawberries and sugar, but I won't be making this one again.-01 Jan 2007


Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.-08 May 2008

by Jessica

This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake.-30 Oct 2007

More collections

  • Vegetable oil spray, for misting the pan
  • Flour, for dusting the pan
  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3 ounces) lemon gelatin
  • ⅔ cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
  • ⅔ cup hot water
  • 4 large eggs
  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 teaspoon finely grated lemon zest (from 1 lemon)

How to Make Salted Caramel

Use the written out instructions below, but here’s the basic process: The first step is to melt sugar, which is called caramelization. This requires 1 small pot and a wooden spoon or heatproof spatula. Stir until melted. Stir in butter, let the mixture cook, then stir in heavy cream and let it boil for 1 minute. Finally, add the salt. That’s it, the caramel is done.

Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy.

Pecan Crispies Cookies • Tara Teaspoon

Pecan Crispies are the perfect cookie jar treat. Buttery and crunchy with plenty of nuts&ndashready to be dunked in milk or coffee.

You may be flooded with nostalgia when you make these buttery, nutty Pecan Crispies. Perfect for eating with hot drinks or dunking in ice cold milk, they came from one of my favorite bloggers who writes about classic and rare recipes.

I was lucky enough to meet Susan LaRosa when we did a story on her at Ladies' Home Journal. She writes a blog that is close to my heart. It's all about vintage recipes, and better yet, baking. A Cake Bakes In Brooklyn blog came about when Susan found a box of old recipes at an antique store. She began collecting vintage cookbooks and boxes of old, often handwritten recipes.

I have my own stash of vintage recipes and cookbooks. I've found many at flea markets or antique stores, some have been passed down to me through family (those are treasures!) and others have come to me as gifts from friends and colleagues who know I love them!
My collection is no where near Susan's. And I have to admit I rarely use them. I do get a kick out of thumbing through them, looking at the little butter-stained, handwritten cards and I've even used those old recipes as reference for jobs and other recipes I create.

Susan actually cooks from her vintage collection! And then blogs about each recipe she tries. Some are of course classics, born from simple basics of a century ago. Others aren't huge winners in her taste tester's opinion.

One of the recipes I love are these simple Pecan Crispies. It's just a basic buttery cookie with nuts, but has a nostalgic flavor. They are, as the name suggests, crispy and have just the right amount of tasty pecans.

Pecan Crispies are the quintessential after-school snack, just right to pack for a weekend road trip or simply dunking in milk, at midnight, in a dark kitchen.

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Kosher or sea salt
4 lbs fresh green beans, trimmed and cut crosswise intro 1/2-inch pieces
5 Tbsp coconut oil
1 1/4 tsp black mustard seed (or 1 tbsp prepared Dijon mustard0
1 cup minced shallots
2-inch piece peeled fresh ginger root, grated
1/2 tsp crushed red pepper flakes

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Susan's Buttery Cake recipe - Recipes

Back at home, the beginning of the holiday season is marked by when my mom begins baking her festive holiday fruitcakes, a rich cream cheese cake studded with an assortment of dried fruits, chopped nuts, and glacé cherries. A slice of this delicious cake is perfect alongside a cup of tea for an afternoon pick-me-up. During the recent Thanksgiving break, I asked my mom for a copy of the recipe as she baked one of these for me. A cake like this is too good not to share.

I think the first time I encountered "the fruitcake" was back in elementary school, maybe first or second grade. I was reading one of my favorite series at the time, Junie B. Jones, specifically Junie B. Jones and the Yucky Blucky Fruitcake. Junie won the fruitcake in the school cake walk and sadly discovered the only thing it was good for was as a doorstop. So from then on, I was naively under the impression that fruitcakes were indeed "yucky." Luckily not too long after, I discovered my mom's fruitcake, which cured me of this childhood delusion. This cake has a texture that is neither overly moist nor dry, neither heavy nor light. Instead, it falls in between these extremes, which creates a satisfyingly homey experience.

This is also a great cake to make as a holiday gift for friends and family. The recipe is uncomplicated, technique and ingredient-wise (the glacé cherries might be difficult to find when the holiday season is over, so definitely stock up in the winter when they're abundant, but any other dried fruit can be used in their place). The fruitcake is quite sturdy, perfect as a holiday party hostess gift wrapped up in red or green cellophane tied with festive gold ribbons. Little fruitcakes can be made in mini loaf pans. A round or square cake pan can be substituted for the loaf pan. The cake can be sliced up and gifted on ornate platters to display the contrast between the cream colored crumb and the colorful, jewel-like studs of fruits and nuts. As you can see, the versatility of this cake is remarkably unlimited.

adapted from a family recipe handed down to me from my mom

8 oz cream cheese, room temperature
4 eggs, room temperature
2 cups flour
2 t baking powder
2 sticks butter, room temperature
1 t vanilla extract
3/4-1 cup sugar (adjust the sugar amount based on preference)
1 t salt
3 cups dried fruit & nut mix + 1/2 cup flour

Preheat the oven to 325°F. Cream the butter and sugar together. Mix in the cream cheese. Add the eggs in one at a time, mixing after each addition. Add the vanilla extract. In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt.

To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glacé cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking).

Fold the dry ingredients into the wet ingredients the batter will be quite thick. When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed do not overmix. Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper. Scrape your batter into the loaf pan, smoothing the top.

Place the cake in the oven and let bake for 60-70 minutes, or until a tester comes out clean. If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil. Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.

Preheat oven to 350 degrees F.

In a food processor process the sugar about 2 minutes until it is superfine. Mix half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, combine egg whites, water, extract, and cream of tartar. Using a hand mixer or stand mixer, whip the egg mixture until foamy. Slowly sift the reserved sugar, beating continuously at medium/high speed. Whip until medium peaks form. The egg whites should make peaks that may droop slightly after a few moments.

Sprinkle some of the flour mixture in to dust the top of the egg mixture. Using a spatula fold in very gently. Fold in the remaining flour mixture with sprinkles in 2-3 parts, folding well each time.

Carefully spoon mixture into an ungreased angel food cake pan. Bake for 35 minutes then test for doneness with a wooden skewer or toothpick. (The skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan. My mom always propped the pan on top of a bottle.

This just happens to be a great bottle of beer supporting my fluffy cake.

Now on to the icing. Buttery, creamy icing is too heavy. Angel Food calls for fluffy, pillowy icing. Pink is best. This is the easiest frosting you'll ever make. And, perhaps the prettiest.

Fluffy Frosting

1-2 drops food coloring (red or pink will make pink)

Mix all except boiling water in large mixing bowl.

Add boiling water all at once and beat 5 to 7 minutes on high until light fluffy and good spreading consistency. Don't overbeat or the mixture will become grainy.

The icing was perfect! Light, fluffy, sweet and the perfect color of pink.

I promise you don’t need extra icing. It’s a variation of seven-minute style icing. It’s fluffy, sweet and just what Angel Food needs!

If you’ve made it this far, I’d love to welcome you and invite you to explore The Little French Bakery website a bit more.

Are you heading to Paris and looking for some tips and places to visit? I’ve compiled some of my favorites in:


Shortening to grease bundt cake cups

1-1/2 teaspoons baking powder

1 heaping tablespoon lemon zest

1/2 cup butte, room temperature

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

1/4 cup freshly squeezed lemon juice

3 tablespoons powdered sugar

1 cup powdered sugar, sifted

About 1-1/2 tablespoons freshly squeezed lemon juice

1 tablespoon cream or milk

Heat oven to 350°F. Heavily grease six cups of a mini bundt cake pan. (Brushing on shortening with a pastry brush helps fill the creases.)

Combine flour, baking powder, lemon zest and salt in a medium bowl set bowl aside.

In another medium bowl, with an electric mixer set on high speed, cream butter and sugar together until mixture is pale and fluffy, 4 to 6 minutes. Turn mixer to low and beat in eggs, one at a time. Beat in lemon juice, vanilla and lemon extract.

With mixer on low speed, add one third of the flour mixture and beat until almost combined. Add half of the buttermilk and beat until almost combined. Repeat with another third of flour and then remaining half of buttermilk and then the last third of the flour. Beat just until combined.

Spoon batter into the prepared cake cups, giving each cavity an equal amount of batter.

Bake in a preheated 350°F oven until cake is light golden brown and a toothpick inserted in center of one cake comes out with only a few moist crumbs, 20 to 25 minutes. Don’t over bake.

Cool cakes in pan for about 15 minutes while you make the syrup.

Stir lemon juice and sugar together until smooth. Carefully invert cake pan onto a cooling rack to release cakes. Brush syrup on cakes while they are still warm. Cook cakes completely.

Put sugar in a small mixing bowl and stir in 1 tablespoon lemon juice and cream. Icing should be thick, not runny. If too thick, add more lemon juice to desired consistency. Spoon icing over top of each cake, giving each cake an equal amount of icing. Let icing set completely before serving.

For another wonderful buttermilk cake–this time chocolate, click HERE.

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