Shortbread cake. Just the name itself evokes a sense of warmth, comfort, and pure buttery goodness. It’s a classic treat that’s been enjoyed for generations, and for good reason! With its crumbly texture and delicate sweetness, shortbread cake is the perfect accompaniment to a cup of tea or coffee, a delightful afternoon snack, or a simple yet elegant dessert.
The beauty of shortbread cake lies in its simplicity. With just a handful of basic ingredients, you can whip up a batch of these melt-in-your-mouth treats in no time. Whether you’re a seasoned baker or just starting out, this recipe is completely foolproof and guaranteed to impress.
Gather Your Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
Tools You’ll Need
- Measuring cups and spoons
- Mixing bowls
- Electric mixer (optional, but recommended)
- 9-inch square baking pan
- Parchment paper (optional, but recommended)
- Fork
Let’s Bake!
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Prepare the Pan: Preheat your oven to 325°F (160°C). Line a 9-inch square baking pan with parchment paper. This will prevent sticking and make it easier to remove the cake later.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
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Cream the Butter: In a separate bowl, use an electric mixer (or a wooden spoon and some elbow grease!) to cream the softened butter until it’s light and fluffy.
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Gradually Add Dry Ingredients: Gradually add the dry ingredients to the creamed butter, mixing on low speed until just combined. Be careful not to overmix!
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Press into Pan: Transfer the dough to your prepared baking pan. Use your hands or the back of a spoon to press the dough evenly into the pan.
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Prick with a Fork: Use a fork to prick the dough all over. This will allow steam to escape during baking and prevent the cake from puffing up.
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Bake to Perfection: Bake for 30-35 minutes, or until the edges of the cake are lightly golden brown.
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Cool and Cut: Remove the cake from the oven and let it cool completely in the pan before cutting into squares.
Tips and Tricks for Shortbread Success
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Use cold butter: This might seem counterintuitive, but using cold butter helps to create a crumbly texture. If your butter is too soft, pop it in the fridge for a few minutes before using it.
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Don’t overmix: Overmixing the dough will develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
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Chill the dough: Chilling the dough for 30 minutes before baking will help to prevent it from spreading too much in the oven.
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Get creative with toppings: While classic shortbread is delicious on its own, you can dress it up with your favorite toppings. Try drizzling with melted chocolate, dusting with powdered sugar, or adding a sprinkle of sea salt.
Shortbread Cake Ingredients
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but you may want to reduce the amount of salt added to the recipe to 1/8 teaspoon.
Q: Can I freeze shortbread cake?
A: Absolutely! Shortbread cake freezes beautifully. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.
Q: What can I serve with shortbread cake?
A: Shortbread cake is delicious on its own, but it also pairs well with fresh fruit, whipped cream, or a dollop of ice cream.
Baked Shortbread Cake
A Final Word
Making shortbread cake is a rewarding experience that will fill your kitchen with the most amazing aroma and your taste buds with pure delight. It’s a timeless classic that’s easy to make and even easier to love. So go ahead, give this recipe a try and discover the magic of homemade shortbread cake!
We’d love to hear about your baking adventures! Share your shortbread cake creations with us in the comments below. And if you’re looking for other delicious cake recipes, be sure to check out our guides on how to make a show-stopping Millionaires Shortbread Cake, a comforting Banana Pudding Cake, or decadent Chocolate Shortbread. Happy baking!
