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Thursday Baking with Sarah: Butter Cake!

HELLO, BEAUTIFUL BUTTER CAKE! *heart eyes*

This Butter Cake is SO simple to make and will really impress your family, friends, or dinner guests. Throw a little ice cream, whipped cream, and fresh strawberries on top for a decadent and beautiful dessert. Be sure to share your masterpiece on Instagram @SarahLouCo!

For a step-by-step tutorial, check out my Instagram highlights under 'BAKING'.

Ingredients

1 cup butter flavored Crisco + extra for greasing

1 cup turbinado sugar (sugar in the raw)

1.5 cups granulated sugar

2 eggs

1.5 cup milk

2 tsp vanilla bean paste

3 cups all-purpose flour

1 Tbsp + 1 tsp baking powder

1 tsp salt

Ice Cream

Whip Cream

Strawberries

2 - 6 Ramekin dishes

Instructions

Preheat oven to 350. Grease ramekins with crisco then coat the bottom and sides of ramekin with turbinado sugar.
In a large bowl, blend together 1 cup crisco & 1 cup sugar with a hand mixer. Add eggs one at a time, mixing between each added egg. Set batter aside.
In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
In another separate bowl, add the vanilla bean paste into the milk and whisk to combine. Set aside.
Add 1/4 of your flour mixture to your large batter bowl. Combine well, then add 1/3 of your milk and mix until well combined. Continue alternating between adding the milk and flour mixtures to your main large bowl, finishing with the last 1/4 of your flour mixture.
Fill ramekins 3/4 full with batter.
Bake for 22-25 minutes.
Remove from oven and transfter ramekins to a cooling rack. Let cool for 5 minutes.
While still warm, carefully invert your butter cake onto a plate. Top with ice cream, whipped cream, and strawberries.
Enjoy!