BEST BUTTER CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
This recipe is from Sunset Magazine. I cut it out a couple of years ago but never got around to trying it until now. It's an amazing cake - really easy to make and can be frosted with so many different toppings. It's a new cake every time.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 2 layer cake, 16 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 198.7, FatContent 6.9, SaturatedFatContent 4.1, CholesterolContent 43.1, SodiumContent 217, CarbohydrateContent 31.4, FiberContent 0.3, SugarContent 15.8, ProteinContent 2.8
KENTUCKY BUTTER CAKE RECIPE | ALLRECIPES
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 10-inch Bundt cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, CarbohydrateContent 71.1 g, CholesterolContent 117 mg, FatContent 22.6 g, FiberContent 0.8 g, ProteinContent 6.2 g, SaturatedFatContent 13.6 g, SodiumContent 467.4 mg, SugarContent 47.1 g
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BEST BUTTER CAKE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
From food.com
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Calories 198.7 per serving
- (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).
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Calories 410 calories per serving
- 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.
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Calories 490 calories per serving
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