Best Bakers Dozen Favorite Butter Cake Recipes

OOEY GOOEY BUTTER CAKE

Steps:

• Heat oven to 350 degrees. (I set my convection oven to 325°F)
• In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Mash together with a fork until all ingredients are fully incorporated.
• Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan.
• Press cake mixture into bottom of prepared pan and get it as flat as possible.
• Place cream cheese, remaining eggs, vanilla and melted butter in a stand mixer and beat on medium speed until creamy.
• Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
• Pour cream cheese mixture over cake mixture.
• Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit jiggly. You do not want to over cook.
• Allow to cool before serving.

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

Steps:

• Preheat oven to 350F. Grease and line an 8″ square pan with parchment paper. Set aside.
• In a large mixing bowl, cream the butter, sugar, and vanilla for about 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, and scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk together the flour and baking powder. Stir in 1/3 of the flour mixture, then 1/2 of the milk. Repeat with another 1/3 of the flour mixture and the rest of the milk. Finish with the remaining flour and mix until just combined.
• Spread the batter out evenly into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• To make the buttercream, beat the butter in a large mixing bowl for 2 minutes until light and creamy. Add the vanilla, powdered sugar, and 1 tablespoon of milk and beat until smooth.
• Add another tablespoon of milk if needed to reach a spreadable consistency. Spread over cooled cake.

BAKER'S DOZEN FAVORITE BUTTER CAKE

Steps:

• Position the rack in the lower third of the oven and preheat to 350° F.
• Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
• Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds.
• Add the sugar in a steady stream, then stop the machine and scrape down the bowl.
• Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
• Gradually pour in the eggs, about a tablespoon at a time.
• (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.
• The entire process of adding and beating the eggs should take 3 to 4 minutes.
• Reduce the mixture speed to low.
• Add the flour mixture in four additions, alternating with three additions of the milk.
• After each addition, beat until smooth and scrape down the sides of the bowl.
• Beat in the vanilla with the final addition of milk.
• Spread the batter evenly in the prepared pans.
• Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
• Transfer the layers to wire cooling racks and cool for about 10 minutes.
• Invert onto the racks or plates and remove the pans.
• Peel off the paper liners and place them back on the layers, sticky sides up.
• Invert onto wire racks, right side up, and cool completely on the wax paper.
• (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.) NOTES: it is very important to cream the butter and sugar thoroughly.
• This incorporates air and is the key to producing a high-rising cake.
• Be sure that all of the ingredients are at room temperature to reduce the chances of curdling.
• Scrape down the sides of the bowl often during the creaming and mixing stages.

RICH BUTTER CAKE

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.