Del Frisco’s Butter Cake Recipe
Del Frisco’s Butter Cake is the epitome of comfort and indulgence. This deliciously moist and flavorful cake is known for its rich buttery taste and melt-in-your-mouth texture, making it the perfect dessert for any occasion. Whether you're hosting a dinner party, celebrating a special occasion, or just craving something sweet, this cake will quickly become your go-to recipe.
Equipment
- 9-inch round cake pan
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Cake tester or toothpick
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan with butter or non-stick spray.
Step 2: Mix the Butter and Sugar
- In a large mixing bowl, beat together the unsalted butter and granulated sugar until light and fluffy.
Step 3: Add the Eggs
- Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and creamy.
Step 4: Incorporate the Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk, until well combined.
Step 5: Add Vanilla Extract
- Stir in the vanilla extract, and mix until the batter is smooth and creamy.
Step 6: Pour and Bake
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing and serving.
Notes
- Ingredient Quality: Since butter is the main ingredient in this recipe, the quality of the butter you use will significantly affect the flavor. It’s recommended to use a high-quality unsalted butter for the best results. Unsalted butter allows for better control over the cake’s sweetness, especially since you’ll be adding sugar separately.
- Room Temperature Ingredients: For the best texture and to prevent clumps in your batter, make sure your butter and eggs are at room temperature before starting. Room temperature ingredients blend more easily and evenly, which leads to a smoother batter and a fluffier cake.
- Mixing Tips: When adding the dry ingredients to the wet mixture, be sure to mix just until combined. Overmixing can cause the cake to become dense and tough. The key is to keep the batter light and airy for that melt-in-your-mouth texture.
- Baking Time Variations: Depending on your oven, baking times may vary slightly. Start checking for doneness at 30 minutes by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If there is wet batter, bake for a few more minutes, checking every 2-3 minutes.
- Cake Texture: Del Frisco’s Butter Cake has a denser, almost fudgy texture, but this is completely normal and part of what makes this dessert so special. It's not like your typical airy sponge cake, so don’t be surprised if it feels slightly heavier when you cut into it.
- Cooling: Allow the cake to cool in the pan for about 10 minutes after baking. This helps it set and makes it easier to remove from the pan. Let it cool completely on a wire rack to avoid the cake becoming too crumbly when slicing.
- Variations: While this cake is delicious on its own, you can elevate it by adding extras like chocolate chips, lemon zest, or a dash of cinnamon to the batter. This cake also serves as a great base for layering with frosting or creating a layered dessert. You could even drizzle some caramel sauce on top for added decadence.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and place it in the refrigerator. You can also freeze the cake for up to 3 months—just be sure to wrap it properly to prevent freezer burn.