Traditional Butter Cake Food

BLUE-RIBBON BUTTER CAKE

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.

TRADITIONAL BUTTER CAKE

Steps:

• Preheat oven to 180degrees celsius.
• Sift baking powder and flour into a bowl.
• In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter.
• Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes.
• Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.

BUTTER CAKE (THE BEST!)

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.

BUTTER CAKE

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.

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.;

BASIC EASY BUTTER CAKE

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
• Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
• Spoon into greased 20cm square cake tin.
• Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
• Allow to cool in tin 5 minutes before turning out. Cool completely before icing.