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+ servings
A round cake covered in buttercream rosettes.
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4.67 from 15 votes

Butter Pound Cake with Buttercream Frosting

This butter pound cake recipe is super easy to make and never fails to receive excellent compliments every single time.
Prep Time15 minutes
Cook Time45 minutes
Decorating Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 2 Seven inches round cakes / Six inches square cakes
Calories: 5118kcal
Author: Priya Maha

Ingredients

Cake

  • 360 g self-raising flour
  • 360 g granulated sugar
  • 360 g butter at room temperature
  • 6 eggs at room temperature
  • 90 ml milk
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Frosting

  • 600 g powdered sugar sifted
  • 300 g butter salted
  • 2 tablespoon milk optional
  • 1 teaspoon vanilla extract

Decoration

  • Edible gold dragees

Instructions

  • Preheat oven to 170 °Celsius.
  • Beat butter and sugar till soft and creamy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Finally, add in vanilla extract and combine well. Pour batter into two greased and floured cake pans and bake for 40 to 45 minutes until the top of the cakes spring back when lightly pressed. The cakes are done when a skewer inserted in the center of the cakes come out without any wet batter.
  • Remove the cakes from oven and let them cool completely before icing and decorating.
  • Baking time may vary slightly for larger cakes.
  • To make the buttercream frosting, place butter in a large bowl. Beat until creamy.
  • Add the sifted powdered sugar and continue to beat until the icing turns light and fluffy. Add the vanilla extract and beat again until the vanilla is well incorporated. If the icing is too stiff, add some milk or cream and beat again.
  • To decorate the cake, level the top of each cake and fill the cake layers with buttercream. Transfer remaining buttercream into a piping bag fitted with a star tip. Pipe small rosettes all over the top and sides of the cake. Decorate with the gold dragees.

Notes

  • Self raising flour can be substituted with all purpose flour. To make 360g of self raising flour, add two and half teaspoons of baking powder (in addition to the amount of baking powder indicated in the recipe card) to 360g of all purpose flour. Mix both well and sift them three times before using.
  • To make a loaf cake, half the recipe and bake in a loaf pan measuring 8 inches by 4 inches.
  • To make a bundt cake, half the recipe and bake the cake in a 6 cups capacity bundt tin at 160 degrees Celsius for 30 minutes. Do not fill the cake tin with batter until full. Leave some space (about ⅓ of the tin height) for the cake to rise.
  • For more heat stable buttercream, replace half of the butter with shortening when making the buttercream. Do not replace the butter in the cake with shortening.

 

Calculated Tin Sizes

6 inches round/ 5 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 240 g butter
  • 240 g granulated sugar
  • 240 g self-raising flour
  • 4 eggs
  • 60 ml milk
  • ⅛ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ teaspoon vanilla extract
 
8 inches round/ 7 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 480 g butter
  • 480 g granulated sugar
  • 480 g self-raising flour
  • 8 eggs
  • 120 ml milk
  • ⅓ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ¼ teaspoon vanilla extract
 
9 inches round/ 8 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 600 g butter
  • 600 g granulated sugar
  • 600 g self-raising flour
  • 10 eggs
  • 150 ml milk
  • ⅓ teaspoon salt
  • 1 ¼ teaspoon baking powder
  • 1 ½ teaspoon vanilla extract
 
10 inches round/ 9 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 720 g butter
  • 720 g granulated sugar
  • 720 g self-raising flour
  • 12 eggs
  • 180 ml milk
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 2 teaspoon vanilla extract
 
11 inches round/ 10 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 840 g butter
  • 840 g granulated sugar
  • 840 g self-raising flour
  • 14 eggs
  • 210 ml milk
  • ½ teaspoon salt
  • 1 ¾ teaspoon baking powder
  • 2 ¼ teaspoon vanilla extract
 
12 inches round/ 11 inches square (makes 2 layers of approximately 2 inch high cakes)
  • 960 g butter
  • 960 g granulated sugar
  • 960 g self-raising flour
  • 16 eggs
  • 240 ml milk
  • ⅔ teaspoon salt
  • 2 teaspoon baking powder
  • 2 ¾ teaspoon vanilla extract
Note:
  1. Larger cakes may take a longer time to bake.
  2. Use cake tins that are at least 3 inches high.

Nutrition

Calories: 5118kcal | Carbohydrates: 615g | Protein: 43g | Fat: 285g | Saturated Fat: 175g | Cholesterol: 1207mg | Sodium: 3055mg | Potassium: 521mg | Fiber: 4g | Sugar: 478g | Vitamin A: 9032IU | Calcium: 349mg | Iron: 4mg