Mary Oppenhiemer's Butter Cake

Mary Oppenhiemer's Butter Cake

32

"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you."

Ingredients

servings 619 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 619 kcal
  • 31%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 93.4g
  • 30%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
  2. Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
  3. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
  5. To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.

Reviews

32
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've...

Most helpful critical

I don't know if I did something wrong because it had such high marks, but my family didn't like this one. It was really heavy, like a brick. The frosting was also too much - maybe I beat it to...

I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've...

My brother absolutley loves this cake! Tried it with butter and margarine, butter tastes much better. Did not like the carmel topping.

This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked w...

The Only change i made to this recipes was that i added 1 more egg.I was really worried about this being an heavy cake from the batter being a bit thicker than most cake batters.But to my Supris...

This is a very dense, almost like a pound cake. It is really good, I don't make it with the frosting, I use a chocolate truffle frostin and it is sooo yummy. My family loves it. I used it whe...

..I Bow to Mrs Oppenhiemer!! This cake was Absolutely Fantastic!!! This cake had a great butter taste, was Moist,Delicious,and best of all EASY To make!!!!.I sliced it,and placed a Fresh ...

I don't know if I did something wrong because it had such high marks, but my family didn't like this one. It was really heavy, like a brick. The frosting was also too much - maybe I beat it to...

I don't own a bundt pan, so I used a regular 9x13 cake pan for this recipe. I was a little worried it would rise too much for my pan, because I was also following the Oreo cake recipe with this ...

This is a heavy cake that isn't very sweet. It's great when you're using a sweet frosting, and would make a great brunch style dish.