Buttery Layer Supreme Cake Food

GOLDEN BUTTER CAKE LAYERS RECIPE

Steps:

• Place flour in a sifter.
• Add sugar.
• Add baking soda.
• Add baking powder.
• Add salt.
• Sift dry ingredients into a large mixing bowl. Set aside for now.
• Place eggs in another medium sized mixing bowl.
• Add vanilla extract.
• Add sour cream.
• Add milk.
• Add butter.
• Beat the wet ingredients together.
• Add the wet ingredients to the dry ingredients.
• Whisk ingredients just until combined.
• Butter and flour your cake pans.
• Divide batter evenly between the cake pans.
• Bake at 350F degrees for 20-30 minutes or until done.
• Remove from oven and place pans on wire rack. Let rest for 10 minutes.
• Flip layers out of pans and onto wire rack to completely cool.
• Enjoy!

BASIC BUTTER LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
• On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
• Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
• In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
• Divide the batter equally between the two cake pans and spread to level.
• Bake for about 30 minutes or until cakes test done.
• Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.

GRANDMA'S BUTTER CAKE

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.;

LEMON LAYER CAKE

Steps:

• 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
• 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
• 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
• 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
• 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
• 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
• 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
• 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
• 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
• 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

BUTTERY CAKE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 9x13-inch pan with Finlandia Unsalted Butter.
• Begin by making the cake base. Mix Finlandia Unsalted Butter, egg, milk, vanilla, flour and cake mix in a mixing bowl fitted with the paddle attachment until just combined. Press into the bottom of the 9 x 13 cake pan.
• In the same bowl start making your topping. Mix Finlandia Unsalted Butter, cream cheese and vanilla until smooth. Slowly add in powdered sugar, cake flour and salt.
• Once the mixture starts to come together, add in the eggs, corn syrup and milk. Mix on medium speed for three minutes until smooth, light and fluffy.
• Spread evenly over the cake base and place into the oven. Bake until the sides are golden brown and the middle is just set and lightly golden (approximately 35 to 45 minutes). Let cool.
• Once the butter cake has cooled, sprinkle the top with powdered sugar and dig in!

APPLE-BUTTER LAYER CAKE

Steps:

• Cake: Preheat oven to 325 degrees. Butter a 9-by-3-inch springform pan and line with parchment. Butter parchment. Whisk together flour, baking powder, salt, and 3/4 cup granulated sugar in a bowl. Whisk together butter, egg yolks, and milk in another bowl. Whisk flour mixture into yolk mixture until smooth.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and continue to beat until soft peaks form, about 3 minutes. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 3 minutes. Whisk one-third of white mixture into yolk mixture. Gently but thoroughly fold in remaining white mixture.
• Spread batter in prepared pan. Bake until top of cake springs back when lightly touched, 50 to 55 minutes. Slide a paring knife around edge of cake to loosen; release cake from pan. Let cake cool 15 minutes on pan base on a wire rack. Invert cake onto wire rack; remove pan base and parchment. Turn cake top-side up onto rack and let cool completely.
• Assembly: With a serrated knife, split cake horizontally into 4 layers. Transfer bottom layer to a cake plate or platter. Spread with 1 cup apple butter. Add second layer; spread with 1 cup apple butter. Repeat with third layer and remaining 1 cup apple butter. Top with fourth cake layer, domed-side up. Filled cake can be stored in refrigerator up to overnight.
• Beat cream and confectioners' sugar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Dollop on top of cake. Sprinkle with cinnamon.

SUPREME CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. beat in vanilla. , In a bowl, whisk cocoa and water until smooth; stir in buttermilk. Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a bowl, beat cream cheese until light. Add 1/2 cup confectioners' sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cherries and mint if desired. Refrigerate leftovers.