BUTTER CAKE (THE BEST!)
Traditional, rich, soft and fluffy butter cake. This is the best butter cake recipe. This easy recipe yields sweet and buttery cake with simple ingredients!
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C).
- Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
- Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
- Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
- Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
- Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
- Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Nutrition Facts : Calories 238 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 12 slices, Sodium 123 milligrams sodium, Sugar 17 grams sugar
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 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.
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.;
M. CUNNINGHAM'S ALMOND BUTTER CAKE
"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.
Provided by skat5762
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Melt the butter in a small saucepan over medium-low heat, stirring regularly.
- Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
- Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
- Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
- Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
- Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
- Spread it evenly in the pan.
- Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
- Put the pan on the middle rack of the oven and set the timer for 35 minutes.
- When it rings, check to see if the cake is done.
- It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
- If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
- When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
- Cut the cake into small wedges and serve with fresh fruit.
- This cake will stay fresh for about a week and will freeze indefinitely.
- Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
- Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
- They will keep indefinitely in the freezer.
MAGGIANO'S LITTLE ITALY CHOCOLATE ZUCOTTO CAKE RECIPE
Make our Maggiano's Little Italy Chocolate Zucotto Cake Recipe at home. With our Secret Restaurant Recipe your Chocolate Zucotto Cake will taste just like Maggiano's Little Italy.
Provided by Mark
Categories Dessert
Number Of Ingredients 3
Steps:
- Prepare Maggiano's Little Italy Chocolate Zuccotto Filling according to recipe below. Set aside.
- Line a 2 quart stainless steel bowl with plastic wrap.
- Cut rounded top off the cake to make a flat surface. Save cake scraps.
- Using a turn-table, cut cake into 4 equal layers.
- Press 1 layer into the bottom of a lined stainless steel bowl. Cut and press to form into the bowl.
- Spread 15 ounces of zucotta filling evenly onto the cake.
- Place another cake on top, again cutting and pressing lightly to fit the shape of the bowl. Place 15 ounces of zucotta filling on cake.
- Repeat, finishing with a cake, to create a total of 3 layers of filling and 4 cake layers (See photo above of a cut wedge of the finished cake).
- Cover and place into refrigerator to chill for 1 - 2 hours.
- Turn cake out onto a serving platter. Carefully remove plastic wrap if it sticks to the cake.
- Using a palette knife, frost cake completely and evenly with chocolate frosting.
- Serve cold.
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
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- Cream the butter and sugar. I start the process by mixing the sugar and butter together. Textbooks and cookbooks refer to this as the creaming process because the combination looks like cream.
- Prepare the dry ingredients (flour, salt, baking powder) I mix the flour, baking powder, and salt together while waiting for the butter to soften.
- Measure the wet ingredients (eggs, milk) I use a digital kitchen scale to measure the ingredients. I have converted all the measurements from cups and liters to grams.
- Add the eggs and milk to the batter of butter and sugar. Creaming is the most important part of the cake making process. I fumbled before because I was impatient.
- Add the dry ingredients. It is time to add the dry ingredients when the batter becomes homogenous, light, fluffy, curd-like and pale yellow, Gluten forms when the flour mixed with liquid can toughen the cake.
- Scaling and panning. Fill up the baking pans and start baking is nothing technical, but I have a list of tips and tricks for you to make it super easy and efficient.
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- How to keep butter cakes fresh. The flavor of a freshly baked butter cake is irresistible, and that is why we say ‘sell like hot cakes.’ However, there will be situations you need to keep it for a few days or even weeks.
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