Best Old Fashioned Butter Cake Recipe 395 Recipes

Old Fashioned Butter Cake Recipe - (3.9/5) image

Provided by á-25649

Number Of Ingredients 8

2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Steps:

Preheat oven to 350˚F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Add your favorite frosting to the cake.

Southern Living Old Fashioned Butter Cake image

Provided by Shabby Sign Shoppe

Categories Dessert

Time 1h5m

Yield 1 cake, 30 serving(s)

Number Of Ingredients 9

2 1/4 cups butter, softened
3 cups sugar
9 large eggs, separated
6 3/4 cups sifted cake flour
2 tablespoons baking powder
3/4 teaspoon salt
2 1/4 cups milk
1 tablespoon almond extract
2 tablespoons vanilla extract

Steps:

Grease and flour 1 (12-inch), 1 (9-inch), and 1 (6-inch) round cakepan; set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Beat egg whites at high speed until stiff peaks form; fold into batter. Spoon 2 cups batter into 6-inch pan, 4 cups batter into 9-inch pan, and remaining batter into 12-inch pan.
Bake at 325° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Wrap layers in plastic wrap to prevent drying; chill.
NOTE: Layers may be wrapped in aluminum foil and frozen for up to 1 month. Unwrap and thaw at room temperature about 2 hours.
Makes 1 (12-inch) layer, 1 (9-inch) layer, and 1 (6-inch) layer. Frost as desired. Add a fruit cream inbetween for added BAM!

Nutrition Facts : Calories 349, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.6, Sodium 259.5, Carbohydrate 45.4, Fiber 0.5, Sugar 20.4, Protein 5.2

Western Homestead Old Fashioned Butter Cake image

Provided by Montana Heart Song

Categories Dessert

Time 1h15m

Yield 1 large tube cake, 8-10 serving(s)

Number Of Ingredients 6

1 lb margarine or 8 ounces butter with 8 oz margarine
1 lb powdered sugar
6 eggs, room temperature
2 3/4 cups regular white flour
1 teaspoon vanilla extract
Pam cooking spray

Steps:

In mixing bowl, add 1 pound of butter or a combination of butter and margarine or butter and butter flavored Crisco to equal 1 pound.
Mix on low speed until soft and blended.
Add powdered sugar in one/third amounts, beating each one/third until all is mixed and fluffy.
Then add one egg at a time. Beat one minute for each egg.
Add vanilla extract.
Mix.
Preheat oven to 300°F.
Spray Pam in a tube or angel food cake pan.
Note: You can use butter or margarine also.
Add flour, 1/4 cup to 1/2 cup at a time and mix on low speed until blended.
Pour batter evenly in pan.
Bake 1 1/2 hour in oven. High altitude, cook 5 to 10 minutes more.
Turn over tube pan over plate. I guarantee this cake will fall right out on the plate. Serve warm or cool. This is a no fail cake. Do not open the oven door.