Butter Cakes with Jam and Cream

Introduction

These butter cakes bake in 18 muffin cups and use a straightforward creamed butter-and-sugar batter for a light, soft crumb. You can leave them plain or turn them into butterfly cakes with jam, whipped cream, and icing sugar, which makes them useful for afternoon tea, birthdays, or a make-ahead bake with last-minute assembly.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 18 cakes

Ingredients

• 125 g (4.4 oz) butter
• ¾ cup (165 g / 5.8 oz) caster sugar
• 1 tsp vanilla or fresh lemon zest (adjust to taste for brightness)
• 2 eggs
• 2 cups (275 g / 9.7 oz) self-raising flour
• ½ cup (125 ml / 4.2 oz) milk
• ½ cup (140 g / 4.9 oz) jam (optional)
• ½ cup (125 ml / 4.2 oz) cream (optional), whipped
• Icing sugar for dusting (optional)

Instructions

Basic cakes

1. Beat the butter, sugar and vanilla until creamy.
2. Beat in the eggs one at a time.
3. Fold in the sifted flour alternately with the milk.
4. Transfer batter to 18 greased or lined muffin cups, filling the cavities about ¾ full.
5. Bake at 180 C for 12-15 minutes until well risen and golden. Cool on a rack.

Butterfly cakes (optional)

1. Cut out a small circle in the top of each cake (using a small knife), and cut each circle in half to make the butterfly "wings".
2. Spoon a little jam in the centre hollow, and top with whipped cream.
3. Arrange the wings into the cream.
4. Dust with icing sugar before serving.

Variations

• Use fresh lemon zest (adjust to taste for brightness) instead of vanilla if you want a sharper, fresher flavor that cuts through the butter and cream.
• Choose a seedless jam for the filling if you want a smoother center that is easier to spoon neatly into the cakes.
• Skip the optional jam and whipped cream and serve the cakes plain with icing sugar if you want a less messy cake that travels better.
• Change the butterfly-cake assembly step by slicing the cakes in half and sandwiching them with jam and cream instead; you get more filling in each bite and a sturdier finish.

Tips for Success

• Beat the butter, sugar and vanilla until the mixture looks pale and creamy; that aeration helps the cakes rise evenly.
• Add the eggs one at a time so the batter stays smooth instead of splitting.
• Fold in the sifted flour alternately with the milk and stop as soon as the batter is combined; overmixing can make the cakes firm.
• Fill the muffin cups only about ¾ full or the tops can spread too much and make the butterfly step harder.
• Let the cakes cool fully on a rack before adding jam and whipped cream or the cream will soften and slide.

Storage and Reheating

Store plain cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Freeze plain cakes in a freezer-safe container or bag for up to 2 months.

Store filled butterfly cakes in a covered container in the fridge for up to 1 day because of the whipped cream. Do not freeze assembled cakes; the cream texture will break and the cakes will get wet as they thaw.

To reheat plain cakes, warm them in a 150 C oven for 5 minutes or microwave one cake for 10–15 seconds. Do not reheat filled butterfly cakes; serve them chilled or let them sit at room temperature for 10 minutes before serving.

FAQ

Can you make these as plain butter cakes without the butterfly topping?

Yes. Stop after the basic cakes section and serve them plain or with a light dusting of icing sugar.

What kind of jam works best for the filling?

A thick jam works better than a runny one because it stays in the hollow instead of soaking into the crumb. Seedless raspberry, strawberry, or apricot are easy options.

Can you use plain flour instead of self-raising flour?

Yes. Use the same amount of plain flour and add 2 teaspoons of baking powder so the cakes still rise properly.

Can you make these dairy-free?

You can use a dairy-free butter alternative, plant milk, and a non-dairy whipping product. The cakes will be slightly less rich, but the method stays the same.