Traditional White Butter Cake Food

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.

FLUFFY WHITE CAKE

Steps:

• Preheat oven to 375F degrees.
• Mix butter& sugar until fluffy.
• Add eggs& vanilla.
• Add flour, little by little.
• Add baking powder& salt.
• Add milk, little by little until consistency is right.
• Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
• Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

CLASSIC WHITE CAKE

Steps:

• Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
• Lined bottoms with parchment or waxed paper.
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
• Stir together flour, baking powder and salt.
• Set aside.
• Combine egg whites, milk and vanilla extract.
• Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
• Continue to alternate beginning and ending with flour mixture.
• Scrape bowl and beater often.
• Pour batter into prepared pan (s) and smooth top with a metal spatula.
• Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
• Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let 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.

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.;

THE BEST WHITE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
• Cream together butter & extract.
• Add sugar slowly until all is added and it is mixed well.
• Add eggs, one at a time, mixing well after each addition.
• In a separate bowl sift flour, baking powder and salt together twice.
• Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
• Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
• Start checking at 25 minutes to prevent burning on the bottom and sides.
• Keep checking every 5-10 minutes depending on the wetness of the tester.
• If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.

WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE

Steps:

• In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
• Mix on low speed until soft and blended.
• Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
• Then add one egg at a time. Beat one minute for each egg.
• Add vanilla extract.
• Mix.
• Preheat oven to 300°F.
• Spray Pam in a tube or angel food cake pan.
• Note: You can use butter or margarine also.
• Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
• Pour batter evenly in pan.
• Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
• Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.

NANY'S WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Distribute batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack. When completely cooled, frost or fill as desired.