This butter cake is made with a combination of oil and butter to keep it nice and moist, yet still bursting with buttery flavour! Itβs soft, fluffy and goes perfectly with a hot cup of tea.
How this butter cake is made
I experimented with a few different techniques, but found the traditional creaming method worked well with this recipe! Start with creaming together your butter, sugar and oil until light and fluffy. This is going to help incorporate air into our batter which will give us a lighter and fluffier cake. Then add in your eggs one at a time, allowing them to incorporate into the batter well. Finish off by alternating your remaining wet and dry ingredients on the lowest speed on your mixer until just combined.
What is the shelf life?
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