Item# WLRECIP-17

Butter Cake Recipe

Item# WLRECIP-17

Butter Cake Recipe

Item No. WLRECIP-17
Amount
10-12 servings
Prep Time
30 min
Skill Level
Beginner
Total Time
2 hr

Whether you're baking a cake for mom's birthday or cupcakes for the kids, you can't go wrong with a classic butter cake recipe. The buttery flavor of this cake makes it ultra velvety and sweet without being too dense. It has a firm, yet moist texture, so this butter cake recipe is ideal if you're crafting a multi-layered or tiered cake. This butter cake recipe is also great for baking in shaped pans, fluted tube pans, the Wonder Mold Pan or any baking dish with fine detailing. Pair it with your favorite frosting or serve it plain with a scoop of ice cream for a simple and elegant dessert that's sure to please.

Ingredients Instructions Reviews

Ingredients

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  • 1 1/2 cups butter,
  • 2 1/2 cups granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 3 1/2 cups buttercream frosting

Tools

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  • 2 8-inch cake pans
  • Cooling grid
  • Non-stick spray
  • 2 large mixing bowls
  • Electric stand mixer (Optional)

Instructions

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    • Notes:

    Recipe makes about 7 1/2 cups of cake batter

    How To

    Icing Consistency
    Buttercream Frosting Consistency

    Whether you are frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Too soft and your decorations will droop. Too stiff and your frosting will be difficult to spread.

    How to Use a Spatula
    How to Use a Spatula

    Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing— but over the years we've developed some methods to make it easier. Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface. Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover.

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