Bust Your Buttons Butter Cake Recipes

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.

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.

Steps:

• In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
• Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
• Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
• Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! **TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
• GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan.
• Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
• In the pan pierce the hot cake with fork tines or a bamboo skewer.
• Pour half the glaze slowly over the cake.
• Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake.
• Serve with fruit or ice cream. Refrigerate any leftovers.
• TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market. What is cake flour? Can you substitute for it? Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: Ingredients: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour ***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share! **The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
• Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
• Beat in vanilla.
• In another bowl, mix flour, baking powder and salt.
• Mix in about a third of flour mixture into butter mixture.
• Stir in half the milk, just until blended.
• Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
• Spread batter equally into two the two cake pans.
• Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
• Cool completely before forsting.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x13 baking pan.
• Cream butter and sugar until fluffy.
• Add eggs, one at a time, mixing well.
• Add vanilla and almond extracts and salt and baking powder.
• Add flour alternately with milk to butter mixture and mix well.
• Pour into prepared pan.
• Bake 35-45 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 2 minutes then remove and cool on rack.

Steps:

• Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans.
• Sift flour, baking powder and salt into a medium bowl; set aside.
• In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
• Divide batter evenly between pans. Let batter sit in pans for five minutes.
• Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes.
• Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes.
• Frost with your favorite and enjoy.
• (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).