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.
Nutrition Facts : Calories 340 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 105 milligrams, Sodium 330 milligrams, Carbohydrate 42 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
VANILLA-PECAN SAND CASTLE
Crumbled butter-pecan cookies make a perfect beach for this delectable castle. The base is a square yellow cake, filled and then frosted with vanilla ice cream and decorated with whole and chopped pecans and more crushed cookies. The tower is made by pressing softened ice cream into a clean plastic sand-castle mold.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 4
Steps:
- Mix 2 1/2 pints ice cream in an electric mixer on medium-high speed until smooth. Quickly spoon ice cream into a 5 1/2 cup (5 1/2-by-5-inch) sand-castle mold, filling completely. Smooth surface. Cover with plastic wrap. Freeze until set, at least 10 hours (or up to 3 days).
- Trim domed top from the chilled yellow butter cake to make it level. Cut cake in half horizontally. Place the bottom layer on a parchment-lined baking sheet. Mix remaining ice cream with the electric mixer until smooth.Working quickly, spread about 2 1/2 cups ice cream over bottom layer; top with second layer. Spread remaining ice cream over top and sides of assembled cake. Chill in freezer until set, at least 4 hours (or overnight).
- Process cookies to form fine crumbs. Mound crumbs on a serving platter, reserving 1/4 cup for garnish. Reserve 16 pecan halves for garnish; break remaining nuts into small pieces.
- Transfer assembled square cake to the platter, centering it on top of the crumbs. Dip castle mold into a bowl of lukewarm water for about 15 seconds, being careful not to let water reach the rim. Pat mold dry. Remove plastic wrap; unmold ice cream castle onto the center of cake.
- Working quickly, line edges of castle with pecan halves and pieces. Chill cake in freezer at least 1 hour (or up to 5). Just before serving, sprinkle reserved cookie crumbs over castle. Let stand at room temperature 5 minutes before cutting.
CAROL'S BUTTER PECAN CAKE
This is a cake that can be served anytime.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g
YELLOW BUTTER CAKE FOR VANILLA-PECAN SAND CASTLE
Use this recipe to make our Vanilla-Pecan Sand Castle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch Square Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square cake pan. Line bottom with parchment paper; butter parchment. Dust pan with flour, and tap out excess. Sift cake flour, sugar, baking powder, and salt together into the bowl of an electric mixer fitted with the paddle attachment.
- Add eggs, milk, and vanilla to flour mixture. Mix on low speed until almost combined. Mix in the melted butter. Raise speed to medium. Mix until smooth, about 30 seconds.
- Transfer batter to prepared pan. Bake until a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack. Run a knife around edges to loosen. Invert, and unmold onto wire rack. Peel off parchment. Flip cake; let cool completely. If using cake for the Vanilla-Pecan Sand Castle, wrap cake in plastic, and refrigerate until cold, up to 2 days (or freeze up to 1 week).
BUTTER PECAN CAKE
Make and share this Butter Pecan Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.
- For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 1084.3, Fat 55.6, SaturatedFat 24.9, Cholesterol 168.3, Sodium 449.9, Carbohydrate 142.9, Fiber 3.2, Sugar 113, Protein 9.4
PECAN BUTTER CAKE
This tender cake has been a family favorite for years. Chock full of nuts, it has a rich buttery taste, a crispy crust-and makes a wonderful substitute for fruitcake at Christmas! Delicious with coffee or tea, this cake freezes very well.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-16 servings.
Number Of Ingredients 12
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 the lemon juice, vanilla and lemon zest. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 672 calories, Fat 47g fat (17g saturated fat), Cholesterol 181mg cholesterol, Sodium 331mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 4g fiber), Protein 9g protein.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
BUTTER PECAN CAKE (WHITE CHOCOLATE LAYERS)
Make and share this Butter Pecan Cake (White Chocolate Layers) recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 57m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- To make the frosting:.
- Melt 2 tablespoons butter in a large skillet. Add pecans and cook over medium heat, stirring occasionally, until toasted - about 10 minutes. Remove from heat and cool completely.
- Beat cream cheese (11 ounces total) and 1/2 cup butter at medium speed until creamy. Gradually add sugar. Beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.
- To make the cake: Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool.
- In the meantime, grease 3 (9") round cakepans; line with wax paper. Set aside. (See recipe #452719).
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla.
- Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended.
- Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.
- Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Butter-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.
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