RICH BUTTER CAKE RECIPE
The rich butter cake recipe is super, moist, and is perfect for tea time. With no frosting, this is an ideal cake if you are looking for a simple but delicious cake. It needs only a few basic ingredients.
Provided by Teena Agnel
Categories Cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. Line an 8*3 inch pan with baking paper and dust with flour.
- Sift together all-purpose flour + baking powder + salt and keep aside.
- In another bowl, beat together butter + sugar until soft and fluffy.
- To this add eggs, one at a time, beating well after each addition and scraping off the sides. ( Do not overbeat)
- Add vanilla and mix again.
- Now add the flour little at a time and mix well again taking care not to overbeat.
- Stir in milk and fold the batter well.
- Bake for 65 to 70 minutes or till a skewer inserted in the middle of the cake comes out clean.
VERY RICH BUTTER CAKE
This very rich butter cake is decadent, extra moist, and super buttery. Its sweetness is just perfect and the flavours of vanilla and almond extracts, brandy and condensed milk create a really special flavour.
Provided by Celia Lim
Categories Breakfast Cake Recipes Desserts Tea
Time 1h40m
Number Of Ingredients 11
Steps:
- Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven so that when you place the pan, it will be in the center of the oven. Grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter. Dust lightly with flour and tap out the excess.
- Sift the dry ingredients: Sift flour with salt twice (omit salt if using salted butter).
- Whip up the egg whites: In a stand mixer fitted with a whisk or with handheld beaters, whip egg whites on medium-high speed (speed 4 on Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder. Turn the mixer on, and whip for 5 - 10 seconds to combine well. Next, add sugar a little bit at a time and continue whipping at medium-high speed until the egg whites become thick, glossy, and form stiff peaks.
- Beat in the egg yolks: Beat the egg yolks lightly with a fork. Now reduce the mixer speed, and drizzle in the yolks, 2 to 3 tbsps at a time. After adding all the yolks, continue whipping for 30 seconds until thick and creamy. Pour out into another large mixing bowl. Clean and dry the mixer bowl thoroughly for the next step.
- Cream butter and condensed milk: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 5 minutes.
- Beat in extracts and brandy (optional): Add the vanilla extract, almond extract, and brandy (if using) and beat for 15 seconds to combine well.
- Beat in the whipped eggs mixture: Add one cup of the whipped eggs mixture and beat for 30 seconds until well mixed.
- Fold in the flour mixture and remaining eggs mixture: Tip in all the flour mixture, followed by the rest of the whipped eggs mixture all at once. Without starting the mixer, fold lightly by hand to combine the wet and dry mixtures. Then start the mixer at the lowest speed. Beat until the batter is smooth and even, about 20 - 25 seconds. Stop the mixer and remove the bowl. Finish folding the cake batter by hand, until it is smooth and is at the same consistency throughout. (Alternatively, you can fold the batter entirely by hand.)
- Pour the batter into the prepared cake pan. Spread it to the sides and corners of the pan, and level the surface evenly with an offset spatula. Bake at 175°C (350° F) for 10 minutes. Reduce oven temperature to 135°C (275° F) and bake for a further 60 to 75 minutes. Note: This cake needs to bake slowly and for a longer period of time.
- To test for doneness, press the center of the cake gently with your fingers. If it feels firm and springs back, it is done. Also, test with a metal skewer by inserting into the centre of the cake. It should come out clean without any sticky batter. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 31 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 143 mg, Sodium 351 mg, Sugar 19 g, UnsaturatedFat 7 g
BLUE-RIBBON BUTTER CAKE
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
RICH BUTTER CAKE
"I've been bringing this cake to family get-togethers and church meetings since the 1950s," shares Doris Schloeman of Chicago, Illinois. The scrumptious standby, topped with cream cheese and nuts, can be prepared in a wink.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13x9-in. baking pan. , Set aside 2 tablespoons confectioners' sugar for topping. In a large bowl, beat the cream cheese, vanilla and remaining confectioners' sugar until smooth. Beat in remaining eggs. Pour over batter. Sprinkle with walnuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with reserved confectioners' sugar. Store in the refrigerator.
Nutrition Facts : Calories 413 calories, Fat 27g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 260mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 8g protein.
BUTTER CAKE
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g
RICH BUTTER CAKE
Everyone has their favorite butter cake recipe. This one is mine. Found it in old recipe file that belonged to my mother-in-law.
Provided by Vseward Chef-V
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside.
- Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
- Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
- Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
- TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
- TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.
Nutrition Facts : Calories 546, Fat 23.7, SaturatedFat 14.4, Cholesterol 108, Sodium 287.6, Carbohydrate 80.7, Fiber 1.6, Sugar 58.4, Protein 5.8
RICH BUTTER CAKE
Lovely buttery cake which you will love
Provided by bakingchef15
Time 1h25m
Yield Makes Slices
Number Of Ingredients 6
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.
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