If you prefer spiciness and heat in your meal, you’ll adore this simple chili with jalapenos. You’ll eat it with a delicious sound! If desired, add some fresh cilantro as a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 8-inch square cake |
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup milk, room temperature
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan; line the bottom with parchment or wax paper, or dust lightly with flour.
- Sift flour, baking powder, and salt together in a large bowl.
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- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
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- Add flour mixture in 1/2 cup batches, alternating with milk, beating batter briefly after each addition until just blended.
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- Pour batter into the prepared pan.
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- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
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- Add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup of fresh blueberries into the batter before baking. Cut into squares while it is still hot.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 251 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made mine in an 8×8 glass baking dish. It took 55 minutes to bake. It was very sweet and very similar to pound cake. I wouldn’t make it again.
I add some rasins n reduced a little sugar. Thank U making it after a long time.
I’ve never made any type of “butter cake” before, but I started binge watching Cake Wars and decided to give it a try. I looked for a simple recipe that I didn’t have to make a store run to make so I decided to make this one… with a twist… I browned the butter first… and doubled the recipe because I misplaced my loaf pans… it’s still baking (in my pellet grill) but if the cake tastes even half as good as the batter did… 5 stars isn’t enough! Thanks to the OP for the base of what I predict will be an AMAZING dessert!
I did not make this recipe because the recipe calls for an 8 inch square pan but the picture shows a bundt pan cake. I wanted to make this as a birthday cake for my husband, but being unsure of the size of the cake, I didn’t bother.
i follow the procedure then is correct then i bake its so real
This is a very good recipe. I can only imagine how tasty this is with blueberries! I made as per directions. I had to bake mine an extra 15 minutes but I think that’s my oven and higher altitude. This is going to be my go to recipe. No need for a box mix anymore! All of the ingredients are standard pantry item. Thanks for the wonderful recipe!
It did not taste good I followed the recipe to the letter
Not only is this cake easy to put together, it tastes fabulous! I have made it twice. Once with lemon flavoring, and the second time with almond. Both turned out amazing. I highly recommend!
This cake was absolutely delicious!!!! I saw some reviews that said it had a cornbread consistency……ANY CAKE that comes out like cornbread is because it was OVERMIXED. That’s not a recipe problem……..cakes are to be mixed to combine and THATS IT. Trust me: I bake all the time! I did add chopped pecans to half of the cake after it was poured in the pan. DELICIOUS! I served it warm with a scoop of ice cream on top!
So delicious and easy to make! We put two smaller rounds together with homemade whipped cream and strawberry jam.
it was very excellent and very intresting great job,
Delicious, moist, and light cake. I shifted the flour, and used 1/2 cup sugar instead of 1 cup. When the cake is done and taken out of the oven, I brushed honey butter on the top. I recommend dipping this cake in tea while eating.
I tried making this last night and was happy about the outcome. I love that it’s just really exact in terms of taste. Not overly sweet and nor bland. First time making it went out good. So happy. Thanks for this recipe 🙂
I made it with blueberries. The only change I made was to use 1/5% fat buttermilk instead of regular milk. A moist, fine-crumb cake, delicious!
Bestest recipe EVER! Made hundreds of cakes with this recipe.
This recipe was so easy and simple
I made no changes. I did add blueberries as suggested. I love the texture of this cake. Reminds me somewhat of cornbread texture but not as dry. It’s also not a overly sweet cake. Perfect with ice cream. I may add extra vanilla next time.
cool and gd
Light and easy to make !
This recipe was absolutely perfect! The cake was moist, stayed firm upon cooling without falling apart, and not an ounce of it stuck to the bottom of the pan. I followed each step of this recipe exactly and highly recommend it.
So good! I added some blueberries and it really was awesome! Will definitely make again!