Butter Cake Food

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 (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.

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.

KENTUCKY BUTTER CAKE

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.

BUTTER CAKE I

Steps:

• Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
• Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
• For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
• Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
• For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.

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).

IMBOLC BUTTER CAKE

Steps:

• Preheat oven to 350.
• Combine cake mix, melted butter and 2 eggs with a fork till moist.
• Pat the mixture in the bottom of a 9x13-inch pan and slightly up the sides for crust.
• In a separate bowl, beat cream cheese and powdered sugar together for 3 minutes with an electric mixer on high.
• Turn to low and add remaining eggs and vanilla.
• Mix well.
• Pour over crust and bake 35 to 40 minutes.
• Sprinkle with powered sugar.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

BUTTER MOCHI CAKE FROM HAWAII

Steps:

• Enjoy.

BUTTER CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch round cake pan, then line bottom with a round of parchment paper and butter parchment. Lightly dust with flour.
• Whisk together flour (1 3/4 cups), baking powder, and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Add whole egg, yolk, zest, and vanilla and beat 1 minute. At low speed, mix in flour mixture and milk alternately in batches.
• Spread batter in cake pan and bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool cake in pan 10 minutes, then turn out onto a rack.

BUTTER CAKE

Steps:

• Preheat oven to 320 degrees F.
• Mix together sugar, flour, salt, soda, shortening and butter in the bowl of a stand mixer. Mix on 2nd speed for 3 minutes. Then add whole eggs, buttermilk and vanilla to the mixture and beat again for 3 minutes on 2nd speed. In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture. Pour into 4 parchment lined sheet pans or 4 (4 by 13-inch) round cake pans. Bake until a toothpick comes out clean when inserted in the center of the cake.

RICH BUTTER CAKE

Steps:

• Prepare 20cm/8inch cake tin.
• Cream butter with sugar thoroughly for 3 to4 min, until light and fluffy. Beat in whole eggs, one at a time, adding a tbsp of flour with each. Beat in the milk with a tbsp of milk.
• Gently fold in rest of the flour sieved together with baking powder with large metal spoon.
• Transfer to tin and smooth top with knife.
• Bake in oven in oven at 160c, 325f or Gas mark 3. for 1 1/2 to 1 3/4 hours.
• Leave in tin for 5 min. Turn out onto wire wrack.
• Carefully peel off baking paper and cool.

CLASSIC BRETON BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
• Sift both flours, baking powder, and salt into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
• Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
• Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
• Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

BASIC BUTTER CAKE

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
• Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
• Beat in vanilla.
• In another bowl, mix flour, baking powder and salt.
• Mix in about a third of flour mixture into butter mixture.
• Stir in half the milk, just until blended.
• Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
• Spread batter equally into two the two cake pans.
• Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
• Cool completely before forsting.

PEANUT BUTTER CAKE

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.