- 2 cups all purpose flour
- 8 ounces unsalted butter
- 2/3 cup sugar
- 1/4 teaspoon salt
|Calories760Calories from Fat420|
|% DAILY VALUE|
|Calories from Fat420|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
J.Tookie a month ago
I followed recipe. Then made some blackberry syrup and poured over it and some frozen vanilla yogurt. Perfect recipe.
courtney maxie 2 months ago
it was good and did not take long to make
Brianna H 2 months ago
It turned out pretty good but honestly not the best
Donica Elliott 2 months ago
The texture was more like a cookie or pie crust than a cake. In fact, I may use this recipe as a crust in the future.
Stacey K. 5 months ago
Wow! So simple and so delicious! I followed the recipe but plan to make it again with the egg wash and sprinkled sugar on top. I used a 10 inch round springform pan lined with foil and followed the instructions from a reviewer to drop on the counter a couple of times after baking. Incredibly rich!
Fresh Baker 10 months ago
Pretty tasty for what it was; those who like butter loved it, the rest of us either liked it or thought the butter a bit too much. Baked in a 9 in. round cake pan- easy to know when it’s done thanks to description.
Stiina J. a year ago
It's very delicious and very easy to make. i love it.
john D. a year ago
so simple and so amazing I just made it for a spur of the moment treat and will definitely do it again
Alissa B. a year ago
Beautiful and delicious cake! I used raw cane sugar, along with the fancy butter mentioned, and made it in a 9” glass pie plate! I did brush it with the beaten egg, too it turned out a nice color, and was rich, and buttery! I added 1/2 tsp of almond and 1/2 tsp of vanilla, also mentioned in comments! Very very good!
Louis Martinez a year ago
Alli S. 2 years ago
This recipe is simple and you can't go wrong if you follow the directions. The cake is tender and full of buttery flavor. I have to say I was a little skeptical at first when I was reading the recipe and great reviews, just because this cake has so few ingredients, It's not your typical cake, maybe moreso a cookie, but regardless, it is truly delicious, and I would make it again and again... and definitely be sure to use higher quality ingredients, bc it does make a difference.
千恵子 2 years ago
Love it! I put them in cupcake holders instead and they still came out great! We ate it straight out of the oven with cookie dough ice cream and it was LIFE CHANGING!!!! It'll get really solid once you put it in the fridge, though, but still tasty. So if you're bringing it to a party or something, bake it the day of. It's really quick and easy to make. I highly recommend it with ice cream, though!
Amanda Barkley B. 3 years ago
Absolutely delicious. It reminds me of the tinned butter cookies you buy around the holidays. I did make a couple of small changes though. I took the advice of one of the other reviewers and added about a tablespoon and a half of rootbeer. I also sprinkled the cake with granulated sugar right out of the oven.
Jeremy Reynolds R. 3 years ago
Turns out great everytime I make it, its really an easy quick recipe. I have tried adding almond extract but it takes away from the flavor
Julia High H. 3 years ago
This recipe was pretty good. It was kind of crumbly, so I recommend adding milk. I even added about two dashes of root beer out the bottle, it was good. I also recommend using almond extract. It just tastes a lot like flour, but if you're okay with that then you'll enjoy this cake.