Butter Cake I Recipes

BUTTER CAKE (THE BEST!)

Steps:

• Preheat the oven to 375°F (190°C).
• Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
• Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
• Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
• Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
• Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
• Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

BLUE-RIBBON BUTTER CAKE

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.

BUTTER CAKE

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.

BEST BUTTER CAKE

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).

VERY RICH BUTTER CAKE

Steps:

• Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven so that when you place the pan, it will be in the center of the oven. Grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter. Dust lightly with flour and tap out the excess.
• Sift the dry ingredients: Sift flour with salt twice (omit salt if using salted butter).
• Whip up the egg whites: In a stand mixer fitted with a whisk or with handheld beaters, whip egg whites on medium-high speed (speed 4 on Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder. Turn the mixer on, and whip for 5 - 10 seconds to combine well. Next, add sugar a little bit at a time and continue whipping at medium-high speed until the egg whites become thick, glossy, and form stiff peaks.
• Beat in the egg yolks: Beat the egg yolks lightly with a fork. Now reduce the mixer speed, and drizzle in the yolks, 2 to 3 tbsps at a time. After adding all the yolks, continue whipping for 30 seconds until thick and creamy. Pour out into another large mixing bowl. Clean and dry the mixer bowl thoroughly for the next step.
• Cream butter and condensed milk: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 5 minutes.
• Beat in extracts and brandy (optional): Add the vanilla extract, almond extract, and brandy (if using) and beat for 15 seconds to combine well.
• Beat in the whipped eggs mixture: Add one cup of the whipped eggs mixture and beat for 30 seconds until well mixed.
• Fold in the flour mixture and remaining eggs mixture: Tip in all the flour mixture, followed by the rest of the whipped eggs mixture all at once. Without starting the mixer, fold lightly by hand to combine the wet and dry mixtures. Then start the mixer at the lowest speed. Beat until the batter is smooth and even, about 20 - 25 seconds. Stop the mixer and remove the bowl. Finish folding the cake batter by hand, until it is smooth and is at the same consistency throughout. (Alternatively, you can fold the batter entirely by hand.)
• Pour the batter into the prepared cake pan. Spread it to the sides and corners of the pan, and level the surface evenly with an offset spatula. Bake at 175°C (350° F) for 10 minutes. Reduce oven temperature to 135°C (275° F) and bake for a further 60 to 75 minutes. Note: This cake needs to bake slowly and for a longer period of time.
• To test for doneness, press the center of the cake gently with your fingers. If it feels firm and springs back, it is done. Also, test with a metal skewer by inserting into the centre of the cake. It should come out clean without any sticky batter. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.

OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350 degrees. (I set my convection oven to 325°F)
• In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.
• Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.
• Press cake mixture into bottom of prepared pan and get it as flat as possible.
• Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.
• Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
• Pour cream cheese mixture over cake mixture.
• Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit jiggly. You do not want to over cook.
• Allow to cool before serving.