Go Back
–+ servings
Spicy Cajun Fettuccine Delight

Spicy Cajun Fettuccine Delight

Indulge in our melt-in-your-mouth soft butter cake recipe, a simple one-bowl dessert. Perfect after a Spicy Cajun Fettuccine Delight, it's moist, tender, and foolproof.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 9 squares
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 225 g unsalted butter, softened
  • 200 g granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 190 g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 60 ml whole milk, at room temperature

Equipment

  • 8-inch square baking pan
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Two mixing bowls (one large, one medium)
  • Whisk and spatula
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it and lining it with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium-high speed for 3 to 4 minutes.
  3. Add the eggs one at a time to the butter mixture, mixing well after each addition, and then incorporate the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk until just combined.
  5. Pour the batter into the prepared pan, smoothing the top, and bake for 30-35 minutes until golden and a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment paper and let it cool completely.

Nutrition

Calories: 370kcalCarbohydrates: 40gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 80mgSodium: 150mgPotassium: 80mgSugar: 20gVitamin A: 700IUCalcium: 15mgIron: 1mg

Notes

For a flavor twist, consider browning the butter before using it, which adds a rich, nutty depth to the cake.
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It freezes well for up to 3 months—thaw it overnight in the refrigerator for best results.
This cake serves well plain, dusted with powdered sugar, or dressed up with a drizzle of warm caramel syrup. Enjoy a slice with your morning coffee or serve it at gatherings.
Tried this recipe?Let us know how it was!