Yellow Butter Cake Recipes

YELLOW BUTTER CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl combine sifted flour, baking powder, baking soda, and salt.
• In the bowl of your mixer add butter and sugar. Cream together on medium high speed using the paddle attachment until it becomes light and fluffy.
• Scrape down the sides of the bowl and add eggs one at a time mixing in each one well before adding the next.
• Beat in the vanilla and butter extract.
• While continuing to mix add ⅓ of the flour, then ⅓ of the milk, and ⅓ of the sour cream, mixing in each component before adding the next. Continue this process until all of the flour, milk, and sour cream has been added.
• Pour the batter into 2 greased and floured 9-inch cake pans.
• Place in the oven and bake at 350 degrees F. for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 10 minutes before removing from the cake pans and letting them cool complete on a wire rack.
• Frost with your favorite frosting and enjoy!

CLASSIC YELLOW BUTTER CAKE

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.

YELLOW BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
• Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

YELLOW BUTTER CAKE

Steps:

• Mix cake mix, melted butter and one egg.
• Pat into 13x9 inch pan.
• In a separate bowl beat cheese until fluffy.
• Add 2 remaining eggs to cheese and mix well.
• Add powdered sugar and beat until lumps are gone.
• Pour this mixture over cake in pan.
• bake at 350 for 30-45 minutes or until topping is golden.
• Allow to cool somewhat to set topping (slides off when warm).
• For the White Chocolate icing.
• Melt chocolate in top of double boiler.
• Stir flour into chocolate.
• Add milk a little at a time and blend well.
• Cook over medium heat, stirring constantly, until very thick.
• It should have the texture and consistency of thick pudding.
• Cool completely.
• In a large bowl, beat sugar, butter and vanilla until light and fluffy.
• Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.

ALL-OCCASION DOWNY YELLOW BUTTER CAKE

Steps:

• Preheat the oven to 350°F.
• In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
• Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

ROSE'S DOWNY YELLOW BUTTER CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour the sides of an 8 by 3-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.
• In a medium bowl, whisk together the egg yolks, 1/2 cup (4.3 oz / 121 g) of the milk, and the vanilla.
• Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds. Add the remaining 1/4 cup (2.1 oz / 60 g) of milk and mix on low speed until moistened, about 15 seconds. Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula. Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.
• Transfer the batter to the prepared pan and smooth the surface with an offset spatula. Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes. You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.
• Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment. When the cake is cool enough to handle, after about 20 minutes, reinvert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.

BUTTERY RICH YELLOW CAKE

Steps:

• Preheat oven to 350°. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
• Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
• Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.