Butter Cake The Best Recipes

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.

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.

BEST BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans.
• Sift flour, baking powder and salt into a medium bowl; set aside.
• In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
• Divide batter evenly between pans. Let batter sit in pans for five minutes.
• Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes.
• Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes.
• Frost with your favorite and enjoy.
• (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).