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: None

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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

For an 8 inch round pan, bake 35-40 minutes or until toothpick inserted in center comes out clean.

Step 4

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

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1 1/2 cups butter, (room temperature)

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

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Butter Cake is rated 4.3 out of 5 by 106.
Rated 3 out of 5 by from It is a dense cake... This recipe is good if you need to use a form pan (ex: bundt pan, house pan, skull pan) since the cake retains the shape and doesn't collapse under the weight. Other than that, if you use a standard circle or square pan,I find the cake to be too heavy and dense, and a little dry when eating. I've made it many times, so I know it's not overbaked and that's why it's dry. Has anyone ever tried sifting the flour? That's my next step.
Date published: 2018-02-23
Rated 5 out of 5 by from Turned out perfect! I made this cake for my two tier wedding cake and it was perfect! I had tested out several recipes but kept coming back to this one as it was my favourite. It is a denser but still moist cake with a rich but not too sweet taste. It is important to follow the directions exactly and using baking strips helps to keep the cakes level and bake evenly. The cakes came out with a nice golden crust everytime! Because I was making this for my wedding I baked all of the cakes a month in advance and wrapped each one individually and froze them. They froze extremely well and tasted freshly baked after thawing. Would highly recommend this recipe.
Date published: 2018-02-16
Rated 1 out of 5 by from Bad for fondont covered cakes I had a customer call and tell me that although the cake came out amazing and she almost didn’t want to cut into it once she did it was hard and inedible. I always do a crumb coat and chill on my fondant covered cakes but this cake you just can’t put in the refrigerator.
Date published: 2017-12-19
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