Buttercream Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VANILLA BUTTERCREAM POUND CAKE



Vanilla Buttercream Pound Cake image

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

Nonstick cooking spray
3 large eggs, at room temperature
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste or seeds scraped from 1 vanilla bean
1/4 cup sour cream, at room temperature
1 tablespoon warm water
1 3/4 cups (220 grams) all-purpose flour
1 1/3 cups (265 grams) granulated sugar
1 teaspoon baking powder
Heaping 1/2 teaspoon fine salt
Zest of 1/2 lemon, optional
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
Small pinch fine salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice, optional
2 teaspoons hot water

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.

BUD'S EASY BUTTERCREAM POUND CAKE



Bud's Easy Buttercream Pound Cake image

Perfect for an Easter dessert!

Provided by Bud

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 10

4 cups all-purpose flour
1 (12.5 ounce) can poppyseed filling
2 ½ cups confectioners' sugar
2 cups butter, softened
6 eggs
3 tablespoons lemon juice
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
  • Pour the batter into an ungreased 10-inch tube pan.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
  • Cool the cake thoroughly.
  • Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 63.5 g, Cholesterol 130.8 mg, Fat 27.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 270.3 mg, Sugar 26.1 g

CHOCOLATE AND ORANGE BUTTERCREAM POUND CAKE



Chocolate and Orange Buttercream Pound Cake image

Make and share this Chocolate and Orange Buttercream Pound Cake recipe from Food.com.

Provided by Loves2Teach

Categories     Dessert

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup cocoa
1 tablespoon instant coffee
1 cup granulated sugar
1/2 cup softened butter
4 eggs
1/4 cup milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup softened butter
1/2 cup very cold heavy cream
1/4 cup orange marmalade or 1/4 cup marmalade
1 cup whipping cream, for topping
1 can mandarin orange, drained,for topping

Steps:

  • Preheat oven to 350 degrees.
  • Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
  • CHOCOLATE CAKE: Put all ingredients in a large bowl.
  • Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
  • Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
  • Cool 10 minutes and loosen sides with metal spatula.
  • Cool completely on a cake rack then slice horizontally into 3 layers.
  • ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
  • Add heavy cream, 1 tbsp at a time, beating well after each addition.
  • Add orange jam 1 tbsp at a time.
  • Spread mixture between cake layers.
  • TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
  • Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
  • Use to ice layer cake.
  • Drizzle with liquid chocolate over icing (like stripes).
  • Decorate top center with canned mandarin oranges.
  • Chill until ready to serve.

Nutrition Facts : Calories 828.2, Fat 57.7, SaturatedFat 35, Cholesterol 305.3, Sodium 705.7, Carbohydrate 72.8, Fiber 3.3, Sugar 42, Protein 10.8

BUTTER POUND CAKE



Butter Pound Cake image

Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

More about "buttercream pound cake recipes"

BUTTERCREAM POUND CAKE - MOM LOVES BAKING
buttercream-pound-cake-mom-loves-baking image
2014-07-16 Beat butter in large bowl until light and fluffy. Gradually add 2 ½ cups powdered sugar, beating until well combined. At medium speed, add …
From momlovesbaking.com
5/5 (1)
Total Time 2 hrs 50 mins
Category Dessert
Calories 496 per serving
  • Heat oven to 350°F. Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.
  • In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
  • Bake at 350°F. for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
  • In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.


BUTTERCREAM POUND CAKE RECIPE - PILLSBURY.COM
buttercream-pound-cake-recipe-pillsburycom image
2005-12-02 Glaze 1 cup powdered sugar 1 to 2 tablespoons lemon juice or milk Steps 1 Heat oven to 350°F. Beat butter in large bowl until light and fluffy. …
From pillsbury.com
4.5/5 (32)
Category Dessert
Servings 16
Total Time 2 hrs 55 mins
  • Heat oven to 350°F. Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.
  • In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
  • Bake at 350°F. for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
  • In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.


THE ULTIMATE BUTTER CAKE RECIPE WITH BUTTERCREAM …
the-ultimate-butter-cake-recipe-with-buttercream image
2020-04-22 Spread the buttercream frosting over the cooled cake and serve. Keep any leftover cake in an airtight container at room temperature for up to 4 days. Thermomix Method Preheat oven to 175 degrees celsius (fan-forced). …
From bakeplaysmile.com


POUND CAKE AND BUTTERCREAM FROSTING -- KATOM BLOG
pound-cake-and-buttercream-frosting-katom-blog image
Bake at 350 degrees Farhenheit for 1 hour until golden brown, or until when a toothpick is inserted it comes out clean. Frosting Directions. In a large mixing bowl, cream shortening and butter with an electric stand mixer. Add vanilla. …
From katom.com


BUTTERCREAM POUND CAKE - THE DAILY MEAL
2018-02-21 Heat oven to 350 degrees F Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at …
From thedailymeal.com
3.7/5 (3)
Author Daisy Nichols
Servings 16
Calories 560 per serving
  • Heat oven to 350 degrees F Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.
  • In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.
  • Bake at 350 degrees F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.
  • In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake.


BIRTHDAY FUNFETTI POUND CAKE WITH EASY BUTTERCREAM FROSTING - THE ...
2021-11-14 Use a spoon, butter knife, or graduated spatula to push the frosting to cover the entire top of the loaf cake. If the cake is not completely cool, the frosting will melt. Allow 1-2 …
From thepowderedapron.com


EASY BUTTERCREAM POUND CAKE : TOP PICKED FROM OUR EXPERTS
Explore Easy Buttercream Pound Cake with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. …
From recipeschoice.com


BUTTER CREAM PECAN POUND CAKE - LIFE WITH JANET
2022-08-17 Instructions. Preheat the oven to 325 degrees F. Start by adding butter to the electric mixer and mix it until it gets creamy. Slowly add the brown sugar during the process …
From lifewithjanet.com


FUNFETTI VANILLA POUND CAKE (WITH VANILLA BUTTERCREAM) - THYME
2020-05-20 classic vanilla buttercream frosting 6 tbsp unsalted butter, softened (85g) 2 c powdered sugar, sifted (250g) 1-2 tbsp milk, as needed 1 tsp vanilla extract 1-2 tbsp sprinkles …
From olivesnthyme.com


BUTTERCREAM FROSTING FOR BUNDT CAKE RECIPES
STUNNING VANILLA BUNDT CAKE RECIPE + ROSEWATER BUTTERCREAM ... Apr 25, 2018 · Preheat oven to 350° Fahrenheit. Grease Bundt pan with butter and flour, tapping out any …
From stevehacks.com


BUTTERCREAM POUND CAKE COOKIES RECIPE | CDKITCHEN.COM
Heat oven to 375 degrees F. Mix half of the cake mix (dry), the margarine, almond extract and egg in large bowl until smooth. Stir in remaining cake mix.
From cdkitchen.com


BUTTERCREAM POUND CAKE RECIPES - NDALU.UK.TO
Steps: Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan. With an electric mixer, cream butter and sugar until fluffy.
From ndalu.uk.to


BUTTERCREAM POUND CAKE (1968) RECIPE - BAKERRECIPES.COM
2004-02-02 The best delicious Buttercream Pound Cake (1968) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttercream Pound …
From bakerrecipes.com


OLD SCHOOL BUTTER POUND CAKE RECIPE - DECORATED TREATS
2020-10-10 This old school butter pound cake requires very basic ingredients and they are: Flour + baking powder + salt Butter Sugar Eggs Milk Vanilla essence For the buttercream …
From decoratedtreats.com


KATIE BROWN | BUTTERCREAM POUND CAKE
Juice the oranges and reserve 3 tablespoons for the buttercream icing Alternating diagonal cuts, cut triangles from 2/3 of the orange peels, leaving the rest as whole strips. In a saucepan over …
From katiebrown.com


Related Search