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
GRANDMA'S BUTTER CAKE
Provided by Food Network
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat gas oven 350 degrees, electric 325 degrees. All ingredients should be room temperature. Grease and flour 2 (9-inch) round cake pans. Sift flour, add baking powder and salt. Set aside. On medium speed, cream butter and sugar, until light and fluffy. (Or 150 strokes by hand.) On medium speed, (or another 150 strokes) add 1 egg at a time. After 2 eggs add 2 tablespoons flour. Add flour mix alternating with the milk, ending with the flour. Add extracts. Place cake pan in middle of oven. Pans should not touch. Baking time approximately 35 minutes.
- In a hot cast-iron skillet or heavy saucepan melt butter and brown sugar together on high heat, stirring until sugar is thoroughly melted. Transfer into mixing bowl and, using mixer on low speed, starting and ending with confectioners' sugar; alternately add heavy cream with vanilla, beating until frosting becomes spreadable. Spread on cooled cake.;
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
BUTTER CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 320 degrees F.
- Mix together sugar, flour, salt, soda, shortening and butter in the bowl of a stand mixer. Mix on 2nd speed for 3 minutes. Then add whole eggs, buttermilk and vanilla to the mixture and beat again for 3 minutes on 2nd speed. In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture. Pour into 4 parchment lined sheet pans or 4 (4 by 13-inch) round cake pans. Bake until a toothpick comes out clean when inserted in the center of the cake.
RICH BUTTER CAKE
Lovely buttery cake which you will love
Provided by bakingchef15
Time 1h25m
Yield Makes Slices
Number Of Ingredients 6
Steps:
- Prepare 20cm/8inch cake tin.
- Cream butter with sugar thoroughly for 3 to4 min, until light and fluffy. Beat in whole eggs, one at a time, adding a tbsp of flour with each. Beat in the milk with a tbsp of milk.
- Gently fold in rest of the flour sieved together with baking powder with large metal spoon.
- Transfer to tin and smooth top with knife.
- Bake in oven in oven at 160c, 325f or Gas mark 3. for 1 1/2 to 1 3/4 hours.
- Leave in tin for 5 min. Turn out onto wire wrack.
- Carefully peel off baking paper and cool.
PEANUT BUTTER CAKE
Wonderfully delicious peanut butter cake best with chocolate frosting, If you make with Reese's Peanut Butter and a milk chocolate frosting, it's very much like a Reese's Peanut Butter Cup. This recipe makes a smaller 8x8 cake. If you make a triple batch it is enough for one layer in a 12" cake pan with a dozen cupcakes. I also recommend that you use a creamy peanut butter simply because if there is some left over the nuts well get "soggy" in the cake.
Provided by Vyrianna
Categories Dessert
Time 55m
Yield 1 8x8 cake, 1-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 8x8 inch pan.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool in pan.
Nutrition Facts : Calories 2879, Fat 145.2, SaturatedFat 59.4, Cholesterol 733.3, Sodium 2398.6, Carbohydrate 343.4, Fiber 11.1, Sugar 226.8, Protein 68
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.
HOMEMADE BUTTER
You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.
Provided by Brian Perspect
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 0.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 47.6 mg
BUTTER CAKE
Provided by Ian Knauer
Categories Cake Milk/Cream Mixer Egg Dessert Bake Orange Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.
- Whisk together flour (1 3/4 cups), baking powder, and salt.
- Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.
- Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack.
BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
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