Susan's Buttery Cake

    1 hour 30 min

    This is a sweet, moist sponge cake but it's made richer by pouring a sweet, buttery sauce over it while it's still warm.

    45 people made this

    Serves: 12 

    • For the cake
    • 375g self-raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 225g butter, softened
    • 300g caster sugar
    • 100g dark soft brown sugar
    • 4 eggs
    • 2 tablespoons vanilla extract
    • 250ml soured cream
    • For butter sauce
    • 200g caster sugar
    • 110g butter
    • 4 tablespoons water
    • 1 tablespoon vanilla extract

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm cake pan. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
    2. In a large bowl, beat butter, caster sugar and dark brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the soured cream, mixing just until incorporated.
    3. Pour mixture into prepared cake tin. Bake in the preheated oven for 75 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden cocktail stick 20 to 30 times. Pour butter sauce (see prep method below) over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and turn out onto a serving dish. Dust with icing sugar.
    4. To make the butter sauce: Heat 200g sugar, 110g butter, 4 tablespoons water and 1 tablespoon vanilla extract over medium heat until sugar dissolves, about 10 minutes. Do not boil.

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    Reviews in English (45)


    This recipe was a bit disapointing I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious, especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site, but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce, like sauteed strawberries and sugar, but I won't be making this one again.  -  01 Jan 2007  (Review from Allrecipes US | Canada)


    Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also, it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve.  -  08 May 2008  (Review from Allrecipes US | Canada)


    This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake.  -  30 Oct 2007  (Review from Allrecipes US | Canada)

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