Old Fashioned Butter Cake Recipes

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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



Butter Cake image

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

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

SOUTHERN LIVING OLD FASHIONED BUTTER CAKE

Makes one great wedding cake or if cut into a third makes 18 fabulous cupcakes baked for 20 minutes @ same temperture. Frost with favorite frosting.

Provided by Shabby Sign Shoppe

Categories     Dessert

Time 1h5m

Yield 1 cake, 30 serving(s)

Number Of Ingredients 9



Southern Living Old Fashioned Butter Cake image

Steps:

  • Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
  • Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
  • Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Wrap layers in plastic wrap to prevent drying; chill.
  • NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
  • Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!

Nutrition Facts : Calories 349, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.6, Sodium 259.5, Carbohydrate 45.4, Fiber 0.5, Sugar 20.4, Protein 5.2

2 1/4 cups butter, softened
3 cups sugar
9 large eggs, separated
6 3/4 cups sifted cake flour
2 tablespoons baking powder
3/4 teaspoon salt
2 1/4 cups milk
1 tablespoon almond extract
2 tablespoons vanilla extract

OLD-FASHIONED BUTTERSCOTCH CAKE

Provided by Food Network

Time 1h50m

Yield 1 (9-inch) 3-layer cake; 12 servings

Number Of Ingredients 23



Old-Fashioned Butterscotch Cake image

Steps:

  • For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
  • Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
  • Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
  • Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
  • Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
  • For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
  • In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
  • Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
  • For the butterscotch sauce:
  • Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
  • Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
  • Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract

WESTERN HOMESTEAD OLD FASHIONED BUTTER CAKE

Old fashioned buttery thin crust on the outside of this tube pan cake. There is no salt or milk. Powdered sugar is the key to this cake and you can use butter, margarine or butter flavored Crisco. I use a combination of butter and butter flavored Crisco. No icing necessary. Serve with fruit, whipped cream or whipped jello or any combination. Recipe found in the walls of our homestead built in 1907 tacked along side of Lithuanian newspapers which were used for insulation. I have updated recipe ie. butter flavored Crisco and Pam. They pounded the sugar to become powder with mortar and pestle.

Provided by Montana Heart Song

Categories     Dessert

Time 1h15m

Yield 1 large tube cake, 8-10 serving(s)

Number Of Ingredients 6



Western Homestead Old Fashioned Butter Cake image

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.

1 lb margarine or 8 ounces butter with 8 oz margarine
1 lb powdered sugar
6 eggs, room temperature
2 3/4 cups regular white flour
1 teaspoon vanilla extract
Pam cooking spray

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

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