Bookmark
Every Christmas my kitchen transforms into a little bakery and this easy holiday cake is always the first treat I make Its soft buttery and brings everyone together over a pot of tea Grandmother used to have the tins lined up just waiting for the first slice and I still remember those cozy days each time I bake it
My first test run was on a snowy Christmas Eve when the power flickered but all you need is a bowl and a whisk The kids loved it so much they sneak bits for breakfast
Ingredients
- All purpose flour: gives the cake structure opt for a fresh bag for the fluffiest texture
- Sugar: adds necessary sweetness try a fine granulated for smooth blending
- Unsalted butter: brings richness softened butter blends best for a light batter
- Milk: adds moisture and tenderness whole milk is best but any milk works
- Eggs: bind everything together and keep the crumb tender choose eggs with a bright yolk for a golden hue
- Baking powder: is your leavening power double check its fresh for the best rise
- Vanilla extract: offers warmth and aroma pure extract makes a noticeable difference
- Salt: enhances the sweetness even a little brings the flavors to life
Selecting high quality basics really makes this humble cake shine
Step-by-Step Instructions
- Prep the Oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Give it a full ten minutes so heat is completely steady before the batter goes in for an even bake
- Cream Butter and Sugar:
- In a large mixing bowl beat the softened butter and sugar together for at least two minutes until the mixture looks pale and fluffy This creates air pockets which make your cake light
- Add Eggs:
- Crack in the eggs one at a time beating well after each so the mixture stays silky Add the vanilla extract too letting it blend into the creamy base
- Mix Dry Ingredients:
- In a separate bowl whisk the flour baking powder and salt together so the raising agent is evenly distributed and the salt will not clump
- Combine and Alternate:
- Add the dry ingredients to the wet ingredients in three stages alternating with the milk Always start and finish with the dry ingredients Mix just until you see no more streaks to keep the texture soft
- Pour and Bake:
- Scrape the batter into a well greased pan spreading it evenly Bake for 30 to 35 minutes The top should turn golden test with a toothpick in the middle to check for doneness
- Cool and Serve:
- Let the cake cool in the pan for at least fifteen minutes before slicing Careful handling gives you neat generous squares ready for topping or serving plain
Bookmark
My favorite ingredient is always the vanilla Pure extract adds that bakery quality aroma The first Christmas I made this my niece begged for the corner piece with the most golden edge and now it is tradition to save her a corner
Storage Tips
Keep leftovers in an airtight container at room temperature for three days For longer storage refrigerate the cake and let it warm to room temp or give it a short spin in the microwave before serving This helps the butter flavor stay vibrant
Ingredient Substitutions
No eggs on hand Try an equal amount of unsweetened applesauce or the classic flaxseed and water blend Want a slightly healthier spin Use half whole wheat and half all purpose flour The texture will change but the result is still delicious
Serving Suggestions
For a party dust the cooled cake with powdered sugar and serve next to hot tea or mulled cider Fresh berries or a homemade whipped cream always make it feel extra festive Or add a scoop of vanilla ice cream for dessert
Bookmark
Cultural Context
Simple butter cakes like this are an old Christmas favorite in many families In my house the scent of baking cake marks the start of the season It is a recipe passed down and tweaked a little with each new generation
Common Recipe Questions
- → Can these holiday treats be made ahead of time?
Yes, these baked goods can be prepared in advance and often taste better the next day as flavors develop. Store in an airtight container until serving.
- → How can I make this festive cake vegan?
Replace each egg with 1/4 cup unsweetened applesauce or a mix of ground flaxseed and water for excellent binding without eggs.
- → Is it possible to use whole wheat flour instead of all-purpose?
Whole wheat flour works well but may yield a denser texture. Mixing it with all-purpose flour can provide a lighter result.
- → What’s the best way to check if the cake is fully baked?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s ready to enjoy.
- → What toppings pair well with these holiday treats?
Popular options include whipped cream, fresh berries, or a drizzle of chocolate or caramel to add festive flair.
- → How should I store leftovers for optimal freshness?
Keep any leftover treats in an airtight container at room temperature for up to three days, or refrigerate for a week.