BUTTER CAKE
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
BUST YOUR BUTTONS BUTTER CAKE
This lovely cake has just the right amount of sweetness and oh, how we loved the butter flavor. It's buttery, rich, and dense but fluffy too. The glaze is simply wonderful and brings the cake to a whole new level. We couldn't stop eating this!
Provided by Angela Gray @angiemath
Categories Cakes
Number Of Ingredients 15
Steps:
- In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
- Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
- Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
- Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! **TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
- GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan.
- Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
- In the pan pierce the hot cake with fork tines or a bamboo skewer.
- Pour half the glaze slowly over the cake.
- Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake.
- Serve with fruit or ice cream. Refrigerate any leftovers.
- TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market. What is cake flour? Can you substitute for it? Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: Ingredients: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour ***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share! **The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol
BUTTER CAKE
I recently bought a new Wilton 9x13 baking pan and this recipe was on the back of the cardboard insert. This is DH's favorite type of cake. It has a crispy/crunchy crust on the outside and almost a pound cake type texture on the inside. If you want to reduce the crispiness I would suggest lowering the temperature by 25 degrees and using the Wilton Bake Strips around the edge of your pan. We like it without frosting, but you can use whatever type of frosting you like.
Provided by Luby Luby Luby
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x13 baking pan.
- Cream butter and sugar until fluffy.
- Add eggs, one at a time, mixing well.
- Add vanilla and almond extracts and salt and baking powder.
- Add flour alternately with milk to butter mixture and mix well.
- Pour into prepared pan.
- Bake 35-45 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 2 minutes then remove and cool on rack.
Nutrition Facts : Calories 524, Fat 26.1, SaturatedFat 15.7, Cholesterol 152, Sodium 281.9, Carbohydrate 66.8, Fiber 0.8, Sugar 42, Protein 6.8
BASIC BUTTER CAKE
Make and share this Basic Butter Cake recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 1h
Yield 2 9inch layers, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
- In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
- Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
- Beat in vanilla.
- In another bowl, mix flour, baking powder and salt.
- Mix in about a third of flour mixture into butter mixture.
- Stir in half the milk, just until blended.
- Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
- Spread batter equally into two the two cake pans.
- Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
- Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
- Cool completely before forsting.
Nutrition Facts : Calories 418.6, Fat 19, SaturatedFat 11.1, Cholesterol 149.6, Sodium 265.9, Carbohydrate 55.8, Fiber 0.6, Sugar 25.4, Protein 6.3
BASIC EASY BUTTER CAKE
This is a very quick recipe for butter cake that never fails. You can ice it with any frosting you desire - I will post frostings for butterscotch and chocolate cream ripple which go well with this cake.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Cream butter and sugar until light and fluffy.
- Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
- Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
- Spoon into greased 20cm square cake tin.
- Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
- Allow to cool in tin 5 minutes before turning out. Cool completely before icing.
BEST BUTTER CAKE
This recipe is from Sunset Magazine. I cut it out a couple of years ago but never got around to trying it until now. It's an amazing cake - really easy to make and can be frosted with so many different toppings. It's a new cake every time.
Provided by NannyMarvel
Categories Dessert
Time 45m
Yield 2 layer cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans.
- Sift flour, baking powder and salt into a medium bowl; set aside.
- In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
- Divide batter evenly between pans. Let batter sit in pans for five minutes.
- Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes.
- Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes.
- Frost with your favorite and enjoy.
- (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).
Nutrition Facts : Calories 198.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 43.1, Sodium 217, Carbohydrate 31.4, Fiber 0.3, Sugar 15.8, Protein 2.8
TRADITIONAL BUTTER CAKE
Make and share this Traditional Butter Cake recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180degrees celsius.
- Sift baking powder and flour into a bowl.
- In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter.
- Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes.
- Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.
Nutrition Facts : Calories 595, Fat 38.7, SaturatedFat 18.7, Cholesterol 199, Sodium 459.3, Carbohydrate 55.7, Fiber 0.8, Sugar 31.6, Protein 7.5
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