Butter Cake With Variations Food

BASIC CAKE BATTER WITH 40+ VARIATIONS

Steps:

• Beat the butter and sugar until creamy.
• Add the vanilla and eggs beating well.
• Add the flour and milk and beat well until well combined.
• Pour into a greased/lined tin.
• Cook on 180°C (350°F) for 35-45 minutes or until a skewer comes out clean.

GOOEY BUTTER CAKE + 6 VARIATIONS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.
• In a medium bowl, mix together the cake mix, eggs, melted butter, oil, and vanilla. This batter will be thick. Press into the bottom of the baking pan.
• Using a handheld or stand mixer, beat cream cheese, eggs, and vanilla extract for 1-2 minutes, until smooth. Add in powdered sugar and beat on low until mixed in, and then increase speed to high for an additional minute.
• Pour the cream cheese filling over the cake batter.
• Bake 28-35 minutes, or until filling is set. The edges should be brown but the center should still look gooey.
• Remove from oven and cool completely before serving.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.

PAULA DEEN'S OOEY GOOEY BUTTER CAKE & VARIATIONS RECIPE - (3.7/5)

Steps:

• Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine the cake mix, egg, and butter; mix well. Pat mixture into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter; mix well. Pour the filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Pumpkin: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. You can also add coconut to cream cheese Lemon: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

BUTTER CAKE

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.

BUTTER CAKE WITH VARIATIONS

Steps:

• Grease a loaf tin.
• Preheat oven to 175°C.
• Sift flour and salt 3 times.
• In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
• Add eggs one at a time and beat well after each.
• Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
• When mixture is smooth, pour into prepared tin.
• Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
• Cool cake on few minutes before turning out onto a wire rack.
• VARIATIONS.
• Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
• Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
• Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
• Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
• Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
• Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).

HURRY UP CAKE WITH VARIATIONS

Steps:

• Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing.
• Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together.
• Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice.
• Sift before measuring,cake flour, resift with sugar.
• add soft butter, eggs,milk, salt baking powder and vanilla.
• Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes.
• Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F) for about 1/2 hour or until tester inserted in middle comes out clean.
• Variations-----------.
• Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves.
• Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.