When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Swedish Butter Cake Recipe

Swedish Butter Cake Recipe

This cake is a melt in your mouth delight and I wish to share it so that more people might enjoy the magnificent flavor. It's a rich Swedish Butter cake with a hint of almond. Melt in your mouth perfection!

2 cups + 2 Tb Sifted all-purpose flour
1 tsp Baking powder
1/4 tsp Salt
1 cup Light salted butter, (not margarine) room temperature
1 1/2 cups Granulated sugar
2 Eggs, room temperature
3/4 cup Milk
1 tsp Almond extract

Confectioners' sugar (optional)

Oven Temp ~ 350°
Baking Time ~ 30 to
Pan Type ~ two 9-inch layer pans

Preheat oven, spread solid shortening on bottom and sides of cake pans. Dust pans evenly with flour, tap out excess flour. Position rack in center of oven.

Sift together the flour, baking powder and salt. Set aside.

With a wooden spoon and mixing bowl or with an electric mixer; cream together the butter and sugar until smooth and well blended. Add the eggs one at a time, beating after each addition.

Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with the flour. Scrape down the sides of bowl and the beaters. Stir in the almond or vanilla extract.
Spoon Swedish Butter Cake batter into the prepared pans, level the top, then spread the batter slightly toward the pan's edges. Bake butter cake until the top is golden and a cake tester inserted in the center comes out clean.
Cool the cake in the pans on a wire rack for about 10 minutes; then run a knife blade around the edge of the cake. Top with another rack or plate, invert and lift off the pans. Cool Swedish Butter cake completely before sifting on confectioners’ sugar or adding a frosting of your choice.
Serves 12
Nutrition facts:
Serving Size 88 g
Calories 328
Calories from Fat 149
Total Fat 16.6g 26%
Saturated Fat 10.2g 51%
Cholesterol 69mg 23%
Sodium 177mg 7%
Total Carbohydrates 41.9g 14%
Dietary Fiber 0.6g 2%
Sugars 25.9g
Protein 3.7g
Vitamin A 10% • Vitamin C 0% • Calcium 3% • Iron 6%

E-mail This Swedish Butter Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!