Traditional White Butter Cake Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Butter and flour two - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.
• 2. While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes). In a mixing bowl sift or whisk together the flour, baking powder, and salt.
• 3. In bowl of electric mixer, beat the butter until soft. Add 3/4 cup of the sugar and beat until light and fluffy. Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
• 4. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined.
• 5. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour, this will make filing and frosting your cake easier. Stack and Frost as you desire!

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.

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.