butter cake

The ultimate classic butter cake recipe with buttercream frosting... the perfect cake for birthdays, school lunch box treats, cake stall fundraisers or delicious morning teas.&nbsp;

The Ultimate Butter Cake Recipe with Buttercream Frosting

butter

sugar (superfine sugar)

salt

tsp vanilla extract

eggs

flour

(300 grams) icing sugar mixture (see notes)

milk

pink food colouring

Preheat oven to 175 degrees celsius (fan-forced).

Grease and line a round 20cm cake tin with baking paper and set aside.&nbsp;

Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy (approximately 5 minutes).

Slowly add the eggs (one at a time) while continuing to beat through until completely combined. 

Sift in the self raising flour and stir with a spoon until just combined (don't over-mix).

Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes). 

Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.

To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).

Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.

Spread the buttercream frosting over the cooled cake and serve.

Keep any leftover cake in an airtight container at room temperature for up to 4 days.&nbsp;

Conventional Method

Preheat oven to 175 degrees celsius (fan-forced). Grease and line a round 20cm cake tin with baking paper and set aside. 

Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.

Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.

To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.

Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds on Speed 4.

Keep any leftover cake in an airtight container at room temperature for up to 4 days. 

Thermomix Method

This classic vanilla bundt cake is based on my moist butter pound cake in a bundt pan. Soft, buttery and moist that&#039;s perfect on its own with powdered sugar. You can bake it in a bundt pan, or a loaf pan.

Classic Vanilla Bundt Cake

oz Unsalted butter

White sugar

Cake flour ((or all-purpose flour)

Eggs (large)

Baking powder

Salt

Buttermilk

tsp Vanilla extract

oz Powdered sugar

Milk

((optional))

Lemon

Preheat oven to 325°F/165°C/Gas mark 3

Butter and flour a 6-cup Bundt Pan. You can also use 2 x 6-inch round cake pans

In a bowl, sift together the flour, baking powder, and salt. Set asidePro tip -sifting the flour will give a light and airy texture to the cake.

In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.

Add the eggs, one at a time.  Then, add the vanilla extract.Pro tip-  ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.

Followed by the flour and buttermilk in three batches.Pro tip - the batter looks a bit stiffer than regular vanilla cake but do not be tempted to add more milk or the cake might sink.

Scrape the sides of the bowl, ensure you have a smooth batter. Pour into prepared bundt pan. Spread evenly with a spatula. Tap a few times to remove any air pockets.

Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.

Cool in the pan for 10 minutes then invert on a cooling rack and cool completely.  Dust with powdered sugar before serving.

Cake

In a bowl combine the powdered sugar, with milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over cooled cake (warm cake will melt the glaze) Pro tip - you want a thick glaze so start with less milk then add as necessary to bring to consistency.

Vanilla glaze (optional)

https://content.jwplatform.com/videos/L0R8amAt.mp4

BUTTER POUND CAKE – CLASSIC VANILLA BUNDT CAKE
This absolute classic vanilla bundt cake is based on my moist butter pound cake recipe. Soft, buttery and moist that’s perfect on its own or dusted with powdered sugar. You can bake it in a bundt pan, or a loaf pan would also work. For a bit of extra, try serving it with a vanilla glaze, fresh fruits or whipped cream. It’s a simple and easy recipe that takes 10 minutes to prepare and 40 minutes to bake.

Vanilla Bundt Cake Blog

Using a dozen simple rules for cooking a basic butter cake, you'll be a baker in no time.

Butter cake

butter, softened

caster sugar

(300 grams) self-raising flour

Butter

Strawberry jam, to decorate

White icing flours, to decorate

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

This super moist and buttery pineapple cake is sure to make your family and friends very happy.  Once you see how easy it is to create this delicious cake you&#039;ll be making it all the time!

Pineapple Butter Cake

unsalted butter

pineapple

all purpose flour

½ tsp baking powder

sugar

lemon zest

Confectioners sugar

Preheat oven to 350 F&nbsp;

Butter a 9” round cake pan (use parchment in the bottom of the pan for easy removal after baking)

In a large frying pan over medium heat, melt the butter, reserve 6 tbs for later. Add the pineapple and cook for about 10 minutes.  **do not use any of the juice from the pan only the pineapple

In a small bowl mix together flour, salt and baking powder.

In a large bowl beat the whole eggs and egg yolks until blended.

Add the reserved melted butter, sugar, vanilla and lemon zest.

Stir in flour and pineapple.

Spoon into prepared pan, smoothing the top.

Bake until cake is browned, 30-35 minutes.

Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.

Before serving

Dust with confectioners sugar

Ooey and Gooey is the best way to describe this delicious butter cake recipe.

Ooey Gooey Butter Cake

yellow cake mix

butter (1 stick, melted)

oz cream cheese (softened)

Grease and flour one 13 x 9 pan

Preheat oven to 350 degrees

Mix together dry cake mix, melted butter and 1 egg.&nbsp; DO NOT add the ingredients from the back of the cake mix.&nbsp; Only use the dry cake mix.

Press into prepared pan

In separate bowl mix cream cheese, 2 eggs and powdered sugar

Pour over the first layer

Bake at 350 degrees for 40 minutes

Soft and tender vanilla cake covered in vanilla buttercream.

Easy Vanilla Cake

(2 and 1/4 cups) plain flour or all purpose flour

(1 and 1/4 cups) caster sugar or granulated sugar

baking powder

(2 sticks

eggs, room temperature

240 ml (1 cup) full fat or whole milk

vanilla extract

60 ml (1/4 cup) full fat Greek yogurt

(4 cups) icing or powdered sugar, sifted

full fat or whole milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line three 6-inch round cake pans with baking or parchment paper.

In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in milk and vanilla. Start to beat on low speed and then turn up to medium speed. Finally, add Greek yogurt. Mixture should be creamy and smooth.

Divide cake batter between prepared pans. Bake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla.

Add 2 cups of sugar, along with 2 tablespoons of milk, and continue to beat. Add remaining 2 cups of sugar and beat briefly until smooth. If the frosting is too thick, add an extra tablespoon of milk.

 Spread frosting on one cake layer, add the cake layer on top. Repeat. Then cover top and sides with frosting.

Great vanilla cake recipe. I followed the recipe and made one change which was using sour cream instead of Greek yogurt and my cakes came out beautiful! I love that they bake very light and not dark in color. Follow the recipe and you shouldn’t have any problems. Thanks again for this wonderful recipe!!!

Wow! I’m so glad I found your web page, all your recipes are Aaaamazing! Specially this one and the red velvet are a gem!! 💜

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617064354/taxhjqb8ybaora2ewhh2.mp4

You’ll love this soft and tender Vanilla Cake made from scratch. This buttery vanilla layer cake is covered in a simple, creamy vanilla buttercream, making it perfect for parties, birthdays or celebrations.

This Original Gooey Butter Cake is made with a yeast crust that is topped with a sweet and gooey butter cake mixture.

Original Gooey Butter Cake

active dry yeast

granulated sugar

Tablespoons butter (, room temperature)

all-purpose flour

corn syrup

water

Tablespoons butter

In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes. 

In a stand mixer cream together the&nbsp;butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.

Add the yeast mixture, egg, salt and flour and mix on low until combined.&nbsp;

Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.&nbsp;

Press the dough into an ungreased 9x13'' baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours. 

Whisk together light corn syrup, water and vanilla until combined.&nbsp;

In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.

Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.&nbsp;

Preheat oven to 350 degrees F.

Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer. 

Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature.&nbsp;

Serve sprinkled with powdered sugar.&nbsp; This cake is best enjoyed the day it is made.

For the topping:

https://content.jwplatform.com/videos/FvodTu9l.mp4

This homemade Gooey Butter Cake is a St. Louis original made with a yeast crust and topped with a sweet and gooey butter cake mixture.

Gooey Butter Cake

Traditional, rich, soft and fluffy butter cake. This is the best butter cake recipe. This easy recipe yields sweet and buttery cake with simple ingredients!

Butter Cake (The Best!)

(200 g) cake flour flour

(225 g) unsalted butter,

(200 g) sugar

plain yogurt (preferred) or full milk

Preheat the oven to 375°F (190°C).

Lightly grease the pan (loaf pan, mini loaf...

Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.

Use an electronic hand mixer or stand mixer...

Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.

Add in the first egg. Beat well after...

Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.

Scrape down the sides for even mixing. Add...

Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk

Pour the batter into the greased baking pan....

Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.

Remove it from the oven and let cool...

Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

https://mediavine-res.cloudinary.com/video/upload/tpuximbbkktzhpj76n5f.mp4

Butter Cake - the BEST butter cake recipe you'll find online. This fail-proof recipe yields sweet, buttery and rich cake that you can't & won't stop eating!

Butter Cake

Keto Kentucky Butter Cake

(230 grams) almond flour – packed

(115 grams) sour cream – levelled

(100 grams) butter - melted

(120 grams) sugar substitute (I used erythritol)

tsp baking powder

vanilla

(50 grams) butter

(60 grams) sugar substitute (I used erythritol)

In a mixing bowl, whisk together the cake...

In a mixing bowl, whisk together the cake ingredients.

Pour into a greased or floured bundt cake...

Pour into a greased or floured bundt cake pan.

Bake at 350°F / 175°C for 35 minutes.

While the cake bakes, melt the butter in...

While the cake bakes, melt the butter in a pot over medium heat.

Whisk in your sugar substitute, vanilla and water....

Whisk in your sugar substitute, vanilla and water. Heat and stir until the sugar substitute has dissolved

Once the cake is done, use a skewer...

Once the cake is done, use a skewer or end of a utensil to poke several small holes into the top (technically the bottom) of the bundt cake. 

Pour the butter mixture around the cake, making...

Pour the butter mixture around the cake, making sure the holes are filled with the butter. Keep swirling the pan around until your mixture has dissolved into the cake.

Set aside and let it cool for 1...

When you’re ready to serve, place a plate...

When you’re ready to serve, place a plate on top of the bundt pan and flip it around so the cake pops right out!

Serve!

Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

Buttered Popcorn Cupcakes

Top 32 butter cake recipes from across the web

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Top 32 butter cake recipes from across the web

The most viewed butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Butter Cake Recipe wit...

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Classic Vanilla Bundt Cake

Butter cake

Pineapple Butter Cake

Ooey Gooey Butter Cake

Pineapple Butter Cake

Easy Vanilla Cake

Original Gooey Butter Cake

Butter Cake (The Best!)

Keto Kentucky Butter Cake

Buttered Popcorn Cupcakes

Berry Lemon Snack Cake

Paula Deen's Ooey Gooey Butter Cake

Easy Lemon Squares

Kentucky Butter Cake

Classic Pound Cake

Perfect Petit Fours Recipe (with Tu...

Lemon Butter Cake

Butter Cake Recipe (Without Eggs)

Old Fashioned Butter Cake

Ridiculously Easy French Butter Cak...

Gooey Butter Cake - With a Cake Mix

Gooey Butter Cake

French Butter Cake

The perfect Butter Cake

Sri Lankan Butter Cake

Old-Fashioned Shortcake

The most viewed butter cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine