Classic Butter Layer Cake
Rich, buttery, and filled with silky vanilla cream, this Classic Butter Layer Cake is a timeless European dessert passed down through generations. Adapted from a traditional Latvian cookbook, it's the perfect centerpiece for birthdays, holidays, and family gatherings.
Ingredients
Method
Make the Cake
- Cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the milk and mix into a smooth dough.
- Wrap and refrigerate for 1 hour.
- Divide the dough into 4–6 equal portions.
- Roll each portion into a thin round about 3 mm thick.
- Bake each layer in a preheated oven at 190°C (375°F) until lightly golden.
- Allow the layers to cool completely.
Prepare the Apple Filling (Optional)
- Cook the diced apples with the sugar and water until soft and thickened.
- Cool completely
Make the Vanilla Cream
- Whisk the eggs with sugar.
- Stir in the flour and vanilla.
- Heat the milk until almost boiling.
- Slowly whisk the hot milk into the egg mixture.
- Return to low heat, stirring constantly until thickened.
- Cool completely.
- Beat the butter until fluffy.
- Gradually beat the cooled custard into the butter.
- Stir in brandy if using.
Assemble
- Spread vanilla cream between each cake layer.
- Add the apple filling to one layer if desired.
- Stack the layers evenly.
- Cover the top with cream.
- Dust generously with powdered sugar.
- Chill for several hours before slicing.
Notes
Optional Filling
- 500 g tart apples, finely diced
- 2 tbsp water
- 1 tbsp sugar
Optional
- Powdered sugar for decorating
- 1 tsp brandy or cognac (optional, stirred into the cream)
- The cake is even better the next day after the layers soften.
- Apple filling is optional but traditional.
- Fresh berries also make a lovely addition.
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