Butter Cake

Butter Cake

205
Carol 0

"This cake is practical and can be for many uses. You can also add fruit in it if you wish."

Ingredients 1 h 5 m {{adjustedServings}} servings 210 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Sift together the flour, salt, and baking powder.
  3. 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.
  4. 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.
Tips & Tricks
Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Scottley's Basic Yellow Cake

See how to make a simple homemade yellow cake.

Footnotes

  • Cook's Note:
  • Blueberry Cake variation: add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup fresh blueberries into the batter before baking. Cut in squares while it is still hot.
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Reviews 205

  1. 235 Ratings

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DCANT
2/24/2008

I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe.

naples34102
12/14/2008

Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake.

MACGREGORS
6/21/2003

I have used this recipe on two occasions. I found the texture of the cake to be perfect for shaping it into themes. It holds together very , very well. Everyone who had the cake at the two birthday parties commented on its good taste . I will use the cake again - that is why I am back at this site. To print it out once again!