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Swedish Butter Cake

in Diana's Recipe Book

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(total ratings: 6)
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Servings: 12-16
This wonderful cake can be made in either a bundt pan or baked in 2 (9-inch) round cake pans. Either way, all it needs is a little bit of confectioners' sugar dusted over the top. It's quick and easy, and makes a heavenly dessert.

2 cups (8 1/2 oz./240g) plus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks/230g) lightly salted butter, at room temperature
1 1/2 cups granulated sugar (10 1/2 oz./300g)
2 large eggs, at room temperature
3/4 cup milk
1 teaspoon almond extract (vanilla extract can be substituted)
Confectioners' sugar (optional)

1. Preheat oven to 350 degrees F (180 C). Spread solid shortening on bottom and sides of a 9-inch tube pan OR two 9-inch round cake pans, dust evenly with flour; tap out excess flour.

2. Sift together flour, baking powder, and salt onto a piece of wax paper. Set aside.

3. With a wooden spoon in a mixing bowl or with an electric mixer, cream together the butter and sugar until smooth and well blended. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour. Scrape down the sides of the bowl and the beaters. Stir in the almond or vanilla extract.

4. Spoon batter into the prepared pan(s), level the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes for a tube cake or 30 to 35 minutes for layers, or until the top is golden and a cake tester inserted in the center comes out clean.

5. Cool the cake in its pan(s) on a wire rack for about 10 minutes, then run a knife blade around the edge of the cake. Top with another rack or plate, invert, and lift off the pan(s). Cool the cake completely before sifting on confectioners' sugar or adding a frosting of your choice.

Makes 12-16 servings.


Orange Butter Cake
Prepare Swedish Butter Cake, but add the grated zest of 1 1/2 oranges and replace the milk with 3/4 cup freshly squeezed orange juice. Use 1 teaspoon orange extract instead of almond or vanilla. Ice with Orange Buttercream Frosting or Orange Glaze or Orange Wine Icing.

Chocolate Butter Cake
Prepare Swedish Butter Cake, but replace 1/2 cup flour with 1/2 cup sifted unsweetened cocoa, preferably Dutch-process, and add 1/4 teaspoon baking soda.

Date: May 22, 2003


Reviewer: rachelle
Absolutely fabulous. I make this for weddings, birthdays and any chance I get. The dogs and cats love to lick the bowls too. Fabulous, easy, the best. I'll never search for another cake recipe again.

Reviewer: Valerie
I found this recipe originally in a book called "A Piece of Cake" and loved it. I lost the book in a move and was just heart-broken that the recipe disappeared along with it. Thanks to Diana and the internet I've found it again. You'll never go wrong with this recipe in any of it's variations. I always use this for children's birthday cakes

Reviewer: Ratna
it's yummieee.. the texture is so soft, it melts in your mouth. i will definitely make it again another time, with less sugar.

Reviewer: Beatriz
It was so good! Very simple, but has a wonderful flavor. The cake was gone in three days, only because my mother is strict about eating lots of sweets at once. Fabuloso. =)

Reviewer: amanda
This is probably one of the best recipes I have EVER found on the internet. It is flexible, forgiving and easily varied or multiplied. The big trick is to make sure that the butter and sugar are whipped together until it is ultra-light & fluffy. This is my "go-to" cake recipe (and for me the orange version is divine!)

Reviewer: Darrin


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