Buttery Layer Supreme Cake Recipes

BASIC BUTTER LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
• On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
• Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
• In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
• Divide the batter equally between the two cake pans and spread to level.
• Bake for about 30 minutes or until cakes test done.
• Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.

GOLDEN BUTTER CAKE LAYERS RECIPE

Steps:

• Place flour in a sifter.
• Add sugar.
• Add baking soda.
• Add baking powder.
• Add salt.
• Sift dry ingredients into a large mixing bowl. Set aside for now.
• Place eggs in another medium sized mixing bowl.
• Add vanilla extract.
• Add sour cream.
• Add milk.
• Add butter.
• Beat the wet ingredients together.
• Add the wet ingredients to the dry ingredients.
• Whisk ingredients just until combined.
• Butter and flour your cake pans.
• Divide batter evenly between the cake pans.
• Bake at 350F degrees for 20-30 minutes or until done.
• Remove from oven and place pans on wire rack. Let rest for 10 minutes.
• Flip layers out of pans and onto wire rack to completely cool.
• Enjoy!

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.

BUTTER PECAN LAYER CAKE

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

BUTTERMILK LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
• Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
• Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
• To frost cake, place 1 layer on a cake plate, rounded side down, trimming if necessary so it lies flat. Spread with a third of the frosting, top with the second layer and frost the remainder of the cake.