Butter Cake Recipe


This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer taste everyone will love.
Makes: 7 1/2 cups cake batter
Skill Level:

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Step 1

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

Step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.

Step 3

Refer to baking chart, for baking times and temperatures for specific pans.

Step 4

Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

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butter,

1 1/2 cups butter, (room temperature)

granulated sugar

2 1/2 cups granulated sugar

eggs

5 eggs

all-purpose flour

3 cups all-purpose flour

baking powder

3/4 teaspoon baking powder

salt

1/4 teaspoon salt

milk

1 cup milk

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Butter Cake is rated 4.4 out of 5 by 100.
Rated 5 out of 5 by from This cake baked up wonderful.I used the silver baking straps that go around the cake pan so the cake baked evenly.No air bubbles in the cake like you see in the store bought cake that I have made.Maybe a little dencer then other cakes but has a good taste and quality.As for slicing in half (or torting)it harldy has any crumbs,which I find wondurful.As with the boxed cakes i find that when you tort your cake you have alot of crumbs that cn make your cake look bad when you go to frost your cake.Thats why I'm sticking with this cake recipe.Their are others on the web site,but i think you could could play around with this one and add your own touch to it.Enjoy.
Date published: 2010-12-14
Rated 4 out of 5 by from I really liked this cake! It wasn't hard to accomplish. I don't have a sifter, so I made sure to loosen up the flour mixture with a whisk for about 2 minutes. I followed the recipe exactly....THIS was my first attempt at making a homemade cake. When I finally finished adding the flour/milk mixture I made sure NOT to over beat the cake(I only beat it for about 2 minutes on low). I wanted to find a recipe that would yield dense bakery style cupcakes, and I will use this recipe. THE ONLY thing that I would add is more vanilla/extract to give this cake more flavor. Result: Dense, moist cupcakes..
Date published: 2013-07-31
Rated 5 out of 5 by from Mouthwatering! Just made it for the first time tonight. Used a 12 x 2 round pan. The batter amount was exact for that pan. I did keep enough to make a small cupcake to try. My hubby doesn't like yellow cake...but he said it's the best he's tasted. I substituted almond emulsion for the almond flavoring and decreased the sugar to 2 1/4 cups. I'm using this as one of the cakes for my son's wedding on 2/23/13. I'm going to freeze it and then frost it a day before the wedding. I followed exact directions, with the exception of the almond and sugar. I'll be making a chocolate cake and carrot cake for the wedding, as well.
Date published: 2013-02-06
Rated 5 out of 5 by from I love this recipe.. It reminds me a lot of the cakes my family in Puerto rico use to make....I have use it a lot now that i took all the wilton clases in michaels in lakeland fl... I just love it!!! You can use it in all types of activities and celebrations.. I have use this recipe in my baby girl 2nd bday and for my own little wedding...i recomend this cake to everyone because it is very tasty and have a lot of moist in it...Yoy dont have to change nothing in the recipe its just perfect... Thanks Wilton for remember me the taste of real cakes.... Jessika Badillo...?
Date published: 2010-12-03
Rated 1 out of 5 by from I was disappointed with this cake. it seemed like a very tasty batter and smelled great when baking. Once it finished cooking the baked cake gave off the smell of flour. I made two thin 9? round and 6 cupcakes so I could try the cake, again I was disappointed. I found the cake to be flavorless. Although very moist with a great texture. I made raspberry fill and raspberry icing (both Wilton recipes on the site) The cake stacked very well and was easy to ice. The cake tasted great but only when eaten with the icing and filing, if you eat a piece of the cake without it is flavorless. I won?t use this recipe again!
Date published: 2012-06-20
Rated 5 out of 5 by from Our residents use the Butter Cake recipe to make a three tier wedding cake for our annual Wedding Program. The cake is easy to make and holds together well when using the larger pan for the base of the cake. It holds two layers on top of the cake separators without a worry. It is alway moist with a wonderful texture. It looks so beautiful when made up with simple decorations. All the patients and staff love the almond taste! It always looks impressive with all the wedding gowns displayed around it. We always place a patients wedding photo next to the cake as an added touch.
Date published: 2011-06-27
Rated 2 out of 5 by from I have been looking for a new cake recipe to use (as opposed to box cake mix I usually use) for making my boys birthday cakes. The designs are getting more detailed and needed a firmer cake that could hold up to stacking and carving. I tried this recipe yesterday, and not incredibly pleased. I followed the recipe to a T. It cooked nicely and was the texture I was wanting, but NO flavor at all. Frosted with the Wilton Chocolate butter cream frosting, but still, BLAH. I am glad I did a practice cake before the big day. I am going to try the white cake and cross my fingers that it is tastier.
Date published: 2012-07-07
Rated 1 out of 5 by from I decided to bake this cake because of all the great reviews but I thought it was terrible. Maybe I did something wrong since it was just about my first time seriously making a cake from scratch but this thing was loaded with butter. I know it's called a butter cake but JEZ! When I cut into this cake all the butter had lifted to the top and it was just a mushy mess of grease. The cake was held together nicely and it was very moist and spongy but only after you got past the top layer of butter. I guess the best teacher is experience after all.
Date published: 2011-07-13
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