BASIC BUTTER LAYER CAKE
Please make certain that the eggs and butter are room temperature, and the milk is slightly warm not hot, this will make an extreme difference to the texture of the cake, please use cake flour and butter only for this recipe! If you prefer a more yellow colour cake you can always add in 1-2 drops of yellow food colouring if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 2 (9-inch) round cakes
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
- On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
- Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
- In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
- Divide the batter equally between the two cake pans and spread to level.
- Bake for about 30 minutes or until cakes test done.
- Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 2511.8, Fat 113.8, SaturatedFat 66.8, Cholesterol 897.3, Sodium 1595.3, Carbohydrate 334.5, Fiber 3.8, Sugar 152.2, Protein 37.7
VANILLA CAKE WITH VANILLA SWISS BUTTERCREAM
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 8-10 servings
Number Of Ingredients 19
Steps:
- For the vanilla cake: Preheat the oven to 350 degrees F. Line three 9-inch round cake pans with parchment circles and spray lightly with cooking spray.
- Combine the butter, oil and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl between each egg. Beat in 1 tablespoon vanilla bean paste until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add a third of the dry ingredients to the mixer and beat on low speed. Add half of the buttermilk and beat until just incorporated. Alternate dry and wet ingredients, ending with the dry and scraping down the bowl as needed until the batter is smooth.
- Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly golden and the centers spring back to the touch, about 30 minutes. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Meanwhile, to make the cake syrup, combine the remaining 1 cup sugar and 1 tablespoon vanilla bean paste with 1 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature.
- For the vanilla Swiss buttercream: Bring a medium saucepan filled with 2 inches of water to a simmer. Whisk together the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering pot. Continue whisking until the sugar has dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Wipe the condensation from the bottom of the bowl and attach it to the stand mixer fitted with the whisk attachment. Beat the egg white mixture on medium-high speed until the whites are glossy and the underside of the bowl is no longer warm, about 5 minutes. With the mixer running, begin adding a few chunks of butter at a time. Continue to add all the butter in this way until the buttercream is smooth and fluffy, about 2 minutes. Beat in the vanilla bean paste and salt.
- For the assembly: Trim the tops of the cakes, if necessary. Using a pastry brush, brush the tops of each layer of cake with the cake syrup, allowing it to soak in slightly. Add about 1 1/2 cups of buttercream to the top of the first cake and smooth it into an even layer with an offset spatula. Place the second cake on top of the first and add another layer of buttercream. Place the last cake on top and frost just the top with the remaining buttercream. Arrange some of the blackberries, blueberries, raspberries and strawberries decoratively around the top edge of the cake. Serve with the remaining berries on the side.
BUTTER CAKE
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
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
BUTTERY LAYER SUPREME CAKE
Make and share this Buttery Layer Supreme Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 1 13x9 inch cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- In a medium bowl, combine the flour, 1-1/2 cups granulated sugar, baking powder and salt; cut in the shortening with a pastry blender or in a food processor, until the mixture resembles coarse meal.
- Mix in 3 of the eggs, and the melted butter; mix with a wooden spoon to combine well.
- Spread this batter over the bottom of the prepared baking pan.
- In another bowl, combine the softened cream cheese, the 2 remaining eggs the confectioners sugar (reserving 2 Tbsp for the topping of the cake) and the vanilla; pour this mixture over the batter in the baking pan.
- Bake for 15 minutes; remove from oven, and sprinkle the reserved 2 Tbsp sugar over the top.
- Return the cake to the oven, and bake for 35 minutes more.
- When done, the cake will still be moist in the center.
- Cool slightly before serving.
Nutrition Facts : Calories 5398.8, Fat 237.1, SaturatedFat 125.9, Cholesterol 1551, Sodium 5099.5, Carbohydrate 744.4, Fiber 6.8, Sugar 541.1, Protein 75.4
BUTTERMILK LAYER CAKE
Though there is nothing wrong with a bakery cake - all those gorgeous piped roses! - there is really nothing better than a homemade cake. Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people! Here is a marvelous recipe adapted from "The Joy of Cooking," which calls out lustily for a chocolate frosting.
Provided by Jennifer Steinhauer
Categories easy, dessert
Time 1h20m
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
- Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
- Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
- To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 0 grams
VANILLA BUTTERCREAM POUND CAKE
This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 8-inch loaf (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
- With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
- Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
- Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
- For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
- Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.
BETTER THAN SEX CAKE II
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Nutrition Facts : Calories 193.3 calories, Carbohydrate 29.3 g, Cholesterol 9.7 mg, Fat 7.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 211 mg, Sugar 18.9 g
More about "butterylayersupremecake recipes"
BUTTER CAKE RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
INCREDIBLY MOIST AND EASY SPICE CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
VERY RICH BUTTER CAKE (WITH VIDEO) - FOODELICACY
From foodelicacy.com
FLYER | FOOD BASICS
From foodbasics.ca
4 EASY BUTTERCREAM CAKES - I AM BAKER
From iambaker.net
POUND CAKE - PREPPY KITCHEN
From preppykitchen.com
CAKE MIX BUTTER CAKE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
BROWN BUTTER CAKE LAYER CAKE + VANILLA BEAN BUTTERCREAM - SUGAR …
From sugargeekshow.com
SARA LEE BUTTER STREUSEL COFFEE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
GOLDEN BUTTER CAKE LAYERS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
BUTTER POUND CAKE (6 INGREDIENTS) | CHEW OUT LOUD
From chewoutloud.com
SIMPLE, SAVORY, AND SWEET RECIPES - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEST EVER BUTTER CAKE - SWEETEST MENU
From sweetestmenu.com
HOME | BUTTERY FOODS
From butteryfoods.com
WHAT TO BAKE AFTER YOU'VE TRIED GOOEY BUTTER CAKE - TASTE OF HOME
From tasteofhome.com
BUTTERKUCHEN: THE CREAMY BUTTERY CELEBRATION CAKE - I ... - I LIKE …
From ilikegermany.com
WHICH GROCERY STORE HAS THE BEST CAKES? (BY PRICE, TYPE & EVENT)
From thegrocerystoreguy.com
GRANDMA'S FLAKY BUTTERMILK BISCUITS - COOKING MANIAC
From cookingmaniac.com
BUTTER "UR" BISCUIT – LATIN SOUL CUISINE
From butterurbiscuit.com
THESE HYPER REALISTIC JUNK FOOD CAKES ARE MADE BY A 24
From pulptastic.com
BUTTER CAKE - BEST BUTTER CAKE RECIPE - RASA MALAYSIA
From rasamalaysia.com
28 OF OUR BUTTERIEST, FLAKIEST PASTRY RECIPES | TASTE OF HOME
From tasteofhome.com
HOMEMADE STRAWBERRY CAKE RECIPE | ULTIMATE STRAWBERRY LOVERS …
From lifeloveandsugar.com
AUTHENTIC DUTCH BUTTER CAKE RECIPE - KEVIN & AMANDA
From kevinandamanda.com
KENTUCKY BUTTER CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
14 SCOTTISH SWEET TREATS TO TRY BEFORE YOU DIE - CULTURE TRIP
From theculturetrip.com
LAUREL RIDGE COMMUNITY COLLEGE
From laurelridge.edu
SARA LEE MAKES POUND CAKE SOUND MORE BUTTERY THAN IT IS, CLASS …
From topclassactions.com
TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA BUTTERCREAM
From cakedecorist.com
STRAWBERRY LAYER CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
THE BEST POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
CLASSIC VANILLA BUTTER CAKE RECIPE - SERIOUS EATS
From seriouseats.com
BUTTERY FRUIT CAKE RECIPE | LAND O’LAKES
From landolakes.com
THE PERFECT 7UP POUND CAKE FROM SCRATCH - SOUTHERN LOVE
From southernlovelifestyle.com
THE 7 BEST BUTTER DISHES OF 2022 - THE SPRUCE EATS
From thespruceeats.com
CAKES AND CUSTOM CAKES FOR EVERY OCCASION | WHOLE FOODS MARKET
From wholefoodsmarket.com
BEST MOIST CRUMB CAKE (RECIPE & VIDEO) - LITTLE SWEET BAKER
From littlesweetbaker.com
SUPER BUTTERY BUTTERCREAM ICING SUPREME - CAKECENTRAL.COM
From cakecentral.com
BEST THE BEST BUTTERY SHORTBREAD RECIPES THAT'LL ... - FOOD NETWORK …
From foodnetwork.ca
SARA LEE FROZEN BAKERY | PRODUCT
From saraleefrozenbakery.com
You'll also love