BUTTER BIRTHDAY RECIPES

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BIRTHDAY CAKE RECIPE - LAND O'LAKES: BUTTER IS EVERYTHING



Birthday Cake Recipe - Land O'Lakes: Butter is Everything image

This easy-to-prepare yellow cake recipe with buttercream frosting will be welcome at any birthday celebration. It's the perfect cake to eat with ice cream.

Provided by Land O'Lakes

Categories     Layer    Birthday    Buttercream Frosting    Sweet    Baking    Creating New Traditions    Making It Photo-Ready    Frosting    Cake    Dessert    Cake    Dessert    Cake    Dessert

Total Time 0 minutes

Prep Time 25 minutes

Yield 12 servings

Number Of Ingredients 15

Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1 cup milk
Frosting
3/4 cup Land O Lakes® Butter softened
6 cups powdered sugar
1/8 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
  • Combine flour, baking powder and 1/2 teaspoon salt in bowl. Set aside.
  • Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, 1 at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
  • Divide batter evenly between prepared pans. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Place onto cooling racks; cool 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely.
  • Beat 3/4 cup butter in bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with whipping cream and 1 teaspoon vanilla, scraping bowl often, until well mixed.
  • Place 1 cake layer on serving plate, bottom-side up; frost top. Place remaining cake layer over frosting, bottom-side down; frost top and sides of cake. Decorate as desired.

Nutrition Facts : Calories 710 calories, FatContent 27 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 130 milligrams, SodiumContent 470 milligrams, CarbohydrateContent 0 grams, FiberContent 6 grams, SugarContent grams, ProteinContent 6 grams

YELLOW BUTTER CAKE RECIPE | MARTHA STEWART



Yellow Butter Cake Recipe | Martha Stewart image

This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes two 9-inch cake layers

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  • Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

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YELLOW BUTTER CAKE RECIPE | MARTHA STEWART
yellow butter cake recipe | martha stewart image
This is the kind of classic, all-American layer cake that birthday memories are made of. It's guaranteed to please a crowd. To make an 8-inch layer cake, as featured on"Martha Bakes," use 1 teaspoon salt and finish with Mrs. Milman's Chocolate Frosting.Adapted from"Martha Stewart's Baking Handbook."
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