Butter Cake
Recipe: #30385
September 21, 2018
Categories: Desserts, Cakes, Layer, Cupcakes, Christmas, Thanksgiving, Oven Bake, Vegetarian, Flour Butter/Margarine, Kosher Dairy, more
"This is what butter dreams are made of! Buttery delicious! Also makes 24-36 cupcakes"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (132.9 g)
- Calories 478.3
- Total Fat - 23.8 g
- Saturated Fat - 14.3 g
- Cholesterol - 127.7 mg
- Sodium - 418.5 mg
- Total Carbohydrate - 61.6 g
- Dietary Fiber - 2 g
- Sugars - 37.7 g
- Protein - 6.7 g
- Calcium - 130 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F. Butter and flour three 9 inch round cake pans or spray with baking spray.
Step 2
Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.
Step 3
Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
Step 4
Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes.
Step 5
Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.
Step 6
Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.
Step 7
Cool in the pan on a baking rack.
Step 8
Frost as desired.
Tips
No special items needed.
0 Reviews
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