Butter Cake Recipes

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BASIC BUTTER CAKE

Make and share this Basic Butter Cake recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 1h

Yield 2 9inch layers, 12-16 serving(s)

Number Of Ingredients 9



Basic Butter Cake image

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.

Nutrition Facts : Calories 418.6, Fat 19, SaturatedFat 11.1, Cholesterol 149.6, Sodium 265.9, Carbohydrate 55.8, Fiber 0.6, Sugar 25.4, Protein 6.3

1 cup butter, sofened
1 1/2 cups sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk

BEST BUTTER CAKE

This recipe is from Sunset Magazine. I cut it out a couple of years ago but never got around to trying it until now. It's an amazing cake - really easy to make and can be frosted with so many different toppings. It's a new cake every time.

Provided by NannyMarvel

Categories     Dessert

Time 45m

Yield 2 layer cake, 16 serving(s)

Number Of Ingredients 8



Best Butter Cake image

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).

Nutrition Facts : Calories 198.7, Fat 6.9, SaturatedFat 4.1, Cholesterol 43.1, Sodium 217, Carbohydrate 31.4, Fiber 0.3, Sugar 15.8, Protein 2.8

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
1/2 cup unsalted butter, room temp
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk

GRANDMA'S BUTTER CAKE

Provided by Food Network

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14



Grandma's Butter Cake image

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.;

3 cups cake flour
1 cup sweet butter
3 teaspoons baking powder
1 teaspoon salt
2 cups super fine sugar
4 large eggs
1 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
2 cups dark brown sugar
1 stick butter
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream

BUTTER CAKE

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11



Butter Cake image

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.

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

RICH BUTTER CAKE

Lovely buttery cake which you will love

Provided by bakingchef15

Time 1h25m

Yield Makes Slices

Number Of Ingredients 6



Rich Butter cake image

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.

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

GOOEY BUTTER CAKE

A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can't get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. -Cheri Foster, Vail, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 10



Gooey Butter Cake image

Steps:

  • Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

Nutrition Facts : Calories 381 calories, Fat 17g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 299mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

2-1/2 cups all-purpose flour
1-3/4 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, melted
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 package (8 ounces) cream cheese, softened
2 large eggs, beaten, room temperature
2 cups confectioners' sugar

OLD FASHIONED BUTTER CAKE RECIPE - (3.9/5)

Provided by á-25649

Number Of Ingredients 8



Old Fashioned Butter Cake Recipe - (3.9/5) image

Steps:

  • Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.

2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

GOOEY BUTTER CAKE

The signature dessert of St. Louis is just what its name suggests-a wonderfully gooey butter cake that doesn't quite set when baked.

Provided by Anne Byrn

Yield Makes 16 servings

Number Of Ingredients 17



Gooey Butter Cake image

Steps:

  • For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
  • Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
  • Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
  • When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
  • Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
  • Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

¼ cup whole milk
2¼ tsp. (1 package) active dry yeast
6 Tbsp. unsalted butter, at room temperature
3 Tbsp. granulated sugar
¾ tsp. salt
1 large egg
1¾ cups all-purpose flour
Soft butter for prepping the pans
¾ cup (1½ sticks) unsalted butter, at room temperature
1½ cups granulated sugar
½ tsp. salt
¼ cup light corn syrup
1½ tsp. vanilla extract
2 large eggs, at room temperature
¼ cup whole milk, at room temperature
1 cup cake flour
Confectioners' sugar for dusting the cake

BUTTER CAKE I

Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 26 cupcakes or two 9-by-13-inch cake layers

Number Of Ingredients 8



Butter Cake I image

Steps:

  • Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
  • For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
  • Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
  • Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
  • For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.

8 ounces (2 sticks) unsalted butter, softened, plus more for pans
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk

EASY BUTTERFINGER® CAKE

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Provided by NATURALTES

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 6



Easy Butterfinger® Cake image

Steps:

  • Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
  • Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g

2 cups confectioners' sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste

BLUE-RIBBON BUTTER CAKE

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15



Blue-Ribbon Butter Cake image

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.

Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

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From christinaallday.com


BUTTER CAKE • COATED WITH DECADENT BUTTER SAUCE ⋆ THE …
How to Make a Butter Cake. To make the cake. Combine the flour, baking soda (bicarbonate of soda) baking powder in a bowl. Using a stand mixer or handheld beater, beat the butter and sugar for about 3 to 5 minutes on medium-high speed until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in the vanilla extract. Add the flour mixture to the beaten …
From thegardeningfoodie.com


BUTTERKUCHEN (GERMAN BUTTER CAKE) - FOOD AND JOURNEYS
Preheat oven to 180°C ( 350°F ). Using a medium-sized bowl, combine the remaining sugar and butter with the cinnamon. Mix evenly. Uncover the dough and use your fingers to form dents on it ( photo 5 ). Spread the cinnamon-butter mixture on top of the butterkuchen dough — use an angled spatula to spread it evenly.
From foodandjourneys.net


30 BUTTERMILK CAKES TO USE UP YOUR CARTON | ALLRECIPES
Halloween Buttermilk Bundt Cake. chocolate bundt cake with orange frosting and marshmallow ghosts. Credit: Buckwheat Queen. View Recipe. this link opens in a new tab. This dense, layered Bundt is perfect for Halloween —and any day of the year, frankly. Use almond flour to make this fun cake gluten-free. 8 of 30.
From allrecipes.com


VERY RICH BUTTER CAKE (WITH VIDEO) - FOODELICACY
How to make a very rich butter cake in 8 steps. Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven. Grease the sides and base of the pan with softened butter. Dust lightly with flour and tap out the excess.
From foodelicacy.com


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