Butter Brickle Cake
Butter Brickle Cake is a delightful dessert that combines a moist cake with rich buttery flavor and a hint of vanilla. Its unique taste makes it a perfect treat for gatherings or a cozy family dessert. Ideal for those who appreciate classic American sweets.
Ingredients
Instructions
- Sift flour, sugar, baking powder, and salt together.
- Add shortening, milk, and vanilla to the dry ingredients.
- Beat the mixture for 2 minutes, scraping the bottom and sides frequently.
- Add the unbeaten egg whites and beat for an additional 2 minutes.
- Pour the batter into prepared pans.
- Bake for 25 to 30 minutes at 350°.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you're short on egg whites, you can substitute with a whole egg, but the cake may be denser. Ensure that all ingredients are at room temperature for better incorporation. For added texture, fold in chopped nuts or toffee bits before baking. This cake is versatile and pairs beautifully with a scoop of vanilla ice cream.
Serving Suggestions
Serve the Butter Brickle Cake with a drizzle of chocolate ganache or a dollop of whipped cream for an indulgent treat. It pairs wonderfully with a cup of coffee or tea, making it a perfect addition to brunch. For a festive touch, consider serving it alongside fresh berries or a light fruit salad for contrast.
Storage & Reheating
Store leftover Butter Brickle Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in an oven set to low heat until just warmed through, avoiding dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Brickle Cake contains roughly 237 calories, with 3g protein, 22g carbohydrates, and 15g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1114mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but this will create a denser cake. The egg whites help to create a lighter texture, so if you opt for whole eggs, reduce the mixing time slightly to avoid overbeating the batter.
What can I use instead of shortening?
Butter is a great substitute for shortening in this recipe, providing a richer flavor. If you're looking for a healthier option, you could also use unsweetened applesauce or coconut oil, though this may alter the cake's texture slightly.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. Ensure that the edges are pulling away from the pan slightly, which is a good indicator that the cake is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).