YELLOW BUTTER RECIPES

Name: Classic Yellow Butter Cake
Prep time: 15 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups sugar; 1 cup Land O Lakes® Butter softened; 4 large Land O Lakes® Eggs; 1 tablespoon vanilla extract; 3/4 cup milk

YELLOW BUTTER CAKE RECIPE | LAND O’LAKES

Yellow Butter Cake Recipe | Land O’Lakes image

A yellow butter cake recipe from the butter experts! This yellow butter cake is easy to prepare and popular for birthday cakes, wedding cakes and more.

Provided by Land O'Lakes

Categories Layer Birthday Butter Sweet Baking Dairy Cake Dessert Cake Dessert

Total Time 0 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
1 tablespoon vanilla extract
3/4 cup milk

Steps:

Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Stir together flour, baking powder and salt in bowl. Set aside.
Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Divide batter evenly between prepared pans. Bake 30-34 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling racks.
Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.

Nutrition Facts : Calories 340 calories, FatContent 17 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 42 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams

YELLOW BUTTER CUPCAKES RECIPE | MARTHA STEWART

Yellow Butter Cupcakes Recipe | Martha Stewart image

Classic yellow butter cupcakes got perfectly with a variety of frostings -- from Chocolate Ganache Glazes to our classic Seven-Minute Frosting.

Provided by Martha Stewart

Categories Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

Ingredients

3 cups cake flour, (not self-rising), sifted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
3/4 teaspoon baking soda
9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
2 1/4 cups sugar
5 large eggs plus 3 large yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

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