Butter Cake With Variations Recipes

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BUTTER CAKE



Butter Cake image

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

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

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

PAULA DEEN'S OOEY GOOEY BUTTER CAKE & VARIATIONS RECIPE - (3.7/5)



Paula Deen's Ooey Gooey Butter Cake & Variations Recipe - (3.7/5) image

Provided by á-37896

Number Of Ingredients 10

CAKE:
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
FILLING:
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1-stick) butter, melted

Steps:

  • Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine the cake mix, egg, and butter; mix well. Pat mixture into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter; mix well. Pour the filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Pumpkin: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. You can also add coconut to cream cheese Lemon: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

BUTTER CAKE WITH VARIATIONS



Butter Cake With Variations image

I have been baking this cake for nearly 30 years. I quite often double the recipe and make two cakes. Slice it when cold, wrap well and freeze - DH helps himself to take for morning tea. This originates from Margaret Fulton's cookbook. In the original recipe the batter was divided between 2 x 8 inch round greased cake tins and baked for 20 to 25 minutes. Once cooled suggested that whipped cream was put between layers and then cake frosted. I've posted the variations in the directions section. The DD for Christmas '08 gave me Margaret Fultons 1968 revised edition (my original was rather dog eared and stained), so updates are posted below as now in brackets.

Provided by ImPat

Categories     Dessert

Time 1h5m

Yield 1 bar cake, 8-10 serving(s)

Number Of Ingredients 7

4 ounces butter (125 grams)
4 1/2 ounces caster sugar (3/4 cup)
1 teaspoon vanilla essence
2 eggs
8 ounces self raising flour (2 cups)
1/8 teaspoon salt (a pinch)
1/2 cup milk (I use a low fat)

Steps:

  • Grease a loaf tin.
  • Preheat oven to 175°C.
  • Sift flour and salt 3 times.
  • In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
  • Add eggs one at a time and beat well after each.
  • Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
  • When mixture is smooth, pour into prepared tin.
  • Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
  • Cool cake on few minutes before turning out onto a wire rack.
  • VARIATIONS.
  • Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
  • Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
  • Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
  • Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
  • Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
  • Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).

Nutrition Facts : Calories 301.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 163.6, Carbohydrate 39.7, Fiber 0.8, Sugar 16.1, Protein 5.3

BASIC BUTTERCREAM AND VARIATIONS



Basic Buttercream and Variations image

Provided by Julie Richardson

Categories     Butter

Yield Makes about 5 cups (enough to frost one 8- or 9-inch layer cake)

Number Of Ingredients 6

6 egg whites
1 1/4 cups (8 3/4 ounces) sugar
1/4 teaspoon cream of tartar
2 cups (1 pound) unsalted butter, at room temperature, cut into small cubes
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt

Steps:

  • Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over (not in) a saucepan of simmering water. The egg white mixture will be gloppy and thick, but as the mixture begins to warm up, it will become more fluid. Continue to gently whisk the mixture until it is very hot to the touch (130°F on a candy thermometer).
  • Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they have tripled in volume and are thick and glossy and hold stiff peaks (like meringue), 3 to 4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1 to 2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. Stop the mixer every so often to scrape down the escaping buttercream from the sides of the bowl. At some point, the buttercream will take on a curdled appearance; don't worry, this is normal. Just keep on mixing until it comes together. Once all the butter is incorporated and the frosting is fluffy and creamy, blend in the vanilla and salt until fully combined.
  • Covered with plastic wrap, buttercream will last 2 days at room temperature or 7 days in the refrigerator. If refrigerated, the buttercream must be brought to room temperature before you use it. Either way, the buttercream must be rewhipped-either by hand if kept at room temperature or with a mixer if refrigerated-before you frost a cake with it.
  • Raspberry Buttercream:
  • Mash and strain 4 cups (10 ounces) of raspberries, fresh or frozen, through a fine mesh sieve to catch the seeds. (If using frozen berries, measure them before thawing.) Discard the seeds and set aside the puree while you follow the method for making Basic Buttercream. Add the berry puree at the end of the recipe, with the vanilla and the salt.

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Top Asked Questions

How do you make a simple butter cake?
Jazz up a basic butter cake recipe up with different added ingredients for infinite taste variations. Beat the butter and sugar until creamy. Add the vanilla and eggs beating well. Add the flour and milk and beat well until well combined. Pour into a greased/lined tin.
What is the best gooey butter cake recipe?
The best Gooey Butter Cake recipe, a sweet and rich breakfast danish. Preheat oven to 325 degrees and grease a 9×12" pan. Mix cake mix, butter and eggs until thick and smooth. Spread and press mixture in pan (with the back of a spatula or your hands). Mix the remaining ingredients on low until smooth.
What is a butter cake?
Butter cakes reply on the cream method to incorporate air into the batter in combination of chemical leaveners (baking powder and baking soda). The result is a super versatile, fluffy yet rich cake! If you are craving something light and spongy, then maybe butter cake shouldn’t be on your agenda.
What are the different types of vanilla cakes?
All three (butter, white, and sponge cakes) can be considered vanilla cakes, so it is better to take into account one of the other characteristics when selecting the right recipe. What makes a great butter cake? A great butter cake is a balance of flavor, texture, and versatility.

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