Deep Butter Cake Food

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DEEP-FRIED BUTTER



Deep-Fried Butter image

Get ready to eat your heart out with this unique fair-food favorite!

Provided by themoodyfoodie

Categories     Desserts

Time 8h40m

Yield 12

Number Of Ingredients 13

½ cup light brown sugar
1 ½ teaspoons ground cinnamon
1 ½ cups cold butter, cut into tablespoon-sized pieces
1 ½ cups all-purpose flour, divided, or more as needed
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
2 eggs
2 tablespoons white sugar
1 quart vegetable oil, or as needed
toothpicks
¼ cup confectioners' sugar, or as needed

Steps:

  • Whisk brown sugar and 1 1/2 teaspoons cinnamon together in a shallow bowl. Dip each piece of butter into cinnamon-sugar mixture to coat completely. Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard, 8 hours to overnight.
  • Stir 1 cup flour, 2 teaspoons cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth. Gradually stir remaining flour into buttermilk mixture until desired batter consistency is reached.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Poke a toothpick into the center of each frozen piece of butter. Dip butter into batter to coat completely.
  • Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally, until golden brown and puffed, about 2 minutes. Transfer fried butter to a paper-towel lined plate and dust with confectioners' sugar.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 27.3 g, Cholesterol 92.8 mg, Fat 31.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 288.6 mg, Sugar 14.6 g

BUTTER CAKE (THE BEST!)



Butter Cake (The Best!) image

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

7 oz. (200 g) cake flour or all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (225 g) unsalted butter, at room temperature
7 oz. (200 g) sugar
4 large eggs
1 teaspoon vanilla extract
4 tablespoons plain yogurt (preferred) or full milk

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

BUTTER CAKE



Butter Cake image

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

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

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

VERY RICH BUTTER CAKE



Very Rich Butter Cake image

This very rich butter cake is decadent, extra moist, and super buttery. Its sweetness is just perfect and the flavours of vanilla and almond extracts, brandy and condensed milk create a really special flavour.

Provided by Celia Lim

Categories     Breakfast     Cake Recipes     Desserts     Tea

Time 1h40m

Number Of Ingredients 11

310 g plain flour
1 tsp fine salt
10 egg whites
310 g caster sugar
2 tsp baking powder
10 egg yolks (lightly beaten)
455 g unsalted butter (cut into cubes and softened at room temperature (you can use 350 g for a less rich version))
6 tbsp condensed milk
2 tsp vanilla extract
2 drops almond essence
2 tsp brandy (optional)

Steps:

  • Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven so that when you place the pan, it will be in the center of the oven. Grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter. Dust lightly with flour and tap out the excess.
  • Sift the dry ingredients: Sift flour with salt twice (omit salt if using salted butter).
  • Whip up the egg whites: In a stand mixer fitted with a whisk or with handheld beaters, whip egg whites on medium-high speed (speed 4 on Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder. Turn the mixer on, and whip for 5 - 10 seconds to combine well. Next, add sugar a little bit at a time and continue whipping at medium-high speed until the egg whites become thick, glossy, and form stiff peaks.
  • Beat in the egg yolks: Beat the egg yolks lightly with a fork. Now reduce the mixer speed, and drizzle in the yolks, 2 to 3 tbsps at a time. After adding all the yolks, continue whipping for 30 seconds until thick and creamy. Pour out into another large mixing bowl. Clean and dry the mixer bowl thoroughly for the next step.
  • Cream butter and condensed milk: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 5 minutes.
  • Beat in extracts and brandy (optional): Add the vanilla extract, almond extract, and brandy (if using) and beat for 15 seconds to combine well.
  • Beat in the whipped eggs mixture: Add one cup of the whipped eggs mixture and beat for 30 seconds until well mixed.
  • Fold in the flour mixture and remaining eggs mixture: Tip in all the flour mixture, followed by the rest of the whipped eggs mixture all at once. Without starting the mixer, fold lightly by hand to combine the wet and dry mixtures. Then start the mixer at the lowest speed. Beat until the batter is smooth and even, about 20 - 25 seconds. Stop the mixer and remove the bowl. Finish folding the cake batter by hand, until it is smooth and is at the same consistency throughout. (Alternatively, you can fold the batter entirely by hand.)
  • Pour the batter into the prepared cake pan. Spread it to the sides and corners of the pan, and level the surface evenly with an offset spatula. Bake at 175°C (350° F) for 10 minutes. Reduce oven temperature to 135°C (275° F) and bake for a further 60 to 75 minutes. Note: This cake needs to bake slowly and for a longer period of time.
  • To test for doneness, press the center of the cake gently with your fingers. If it feels firm and springs back, it is done. Also, test with a metal skewer by inserting into the centre of the cake. It should come out clean without any sticky batter. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.

Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 31 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 143 mg, Sodium 351 mg, Sugar 19 g, UnsaturatedFat 7 g

RICH BUTTER CAKE



Rich Butter cake image

Lovely buttery cake which you will love

Provided by bakingchef15

Time 1h25m

Yield Makes Slices

Number Of Ingredients 6

6oz softened butter
6oz caster sugar
3 standard eggs
8oz plain flour, sifted
2 tbsp milk
1 1/2 level tsp baking powder

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.

BUTTER CAKE



Butter Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

9 cups granulated sugar
6 cups cake flour
1/4 cups salt
1/4 cups baking soda
2 3/4 cups solid shortening
4 cups butter
2 cups whole eggs
5 cups buttermilk
1/8 cup vanilla extract
8 cups egg whites
8 cups granulated sugar

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.

EASY DEEP DISH BUTTER CAKE



Easy Deep Dish Butter Cake image

A wonderful buttery-tasting,moist cake, that's so easy to prepare, as it is made with a prepared cake mix...the addition of cream cheese makes this even more special.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 (510 g) box yellow cake mix
3 eggs
1/2 cup butter, melted
1 (16 ounce) box icing sugar (2 cups)
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla

Steps:

  • Set oven to 350 degrees.
  • Grease a 13x9-in baking pan.
  • In a bowl, combine the cake mix, 1 egg and 1/2 cup melted butter.
  • Spread the mixture in the prepared baking pan.
  • Cream together the icing sugar, 2 eggs, cream cheese and vanilla.
  • Spread mixture over the cake batter.
  • Bake for 35-40 minutes, or until cake tests done, and is a golden brown.

Nutrition Facts : Calories 725.6, Fat 30.7, SaturatedFat 15.2, Cholesterol 142.3, Sodium 611.2, Carbohydrate 107.2, Fiber 0.7, Sugar 83.4, Protein 7.4

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