Best Basic Butter Cake Recipes

BASIC BUTTER CAKE

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
• Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
• Beat in vanilla.
• In another bowl, mix flour, baking powder and salt.
• Mix in about a third of flour mixture into butter mixture.
• Stir in half the milk, just until blended.
• Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
• Spread batter equally into two the two cake pans.
• Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
• Cool completely before forsting.

BASIC EASY BUTTER CAKE

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs one at a t ime beating well after each addition. Add vanilla essence. Beat.
• Fold flour into creamed mixture alternating with milk, beginning and ending with flour.
• Spoon into greased 20cm square cake tin.
• Bake in moderate oven (180 degrees C) for 35 to 40 minutes until skewer inserted into centre comes out clean.
• Allow to cool in tin 5 minutes before turning out. Cool completely before icing.

BASIC BUTTER LAYER CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
• On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
• Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
• In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
• Divide the batter equally between the two cake pans and spread to level.
• Bake for about 30 minutes or until cakes test done.
• Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.

BASIC BUTTER CAKE & BUTTERCREAM FROSTING

Steps:

• Preheat oven to moderate.
• Grease & line pan(s).
• Beat butter, vanilla and sugar in small bowl until light and fluffy; beat in eggs one at a time.
• Stir in flour and milk (in 2 batches).
• Spread into tin, and cook for approximately 25 - 35 minutes (until skewer comes away clean).
• Let stand for 5 minutes, then turn onto wire rack.
• Serves 6.
• FROSTING.
• Beat butter in small bowl until as white as possible, gradually beat in half the icing sugar, milk, then remaining icing sugar.
• Add flavoring and coloring as required.

BASIC BUTTER CAKE

Steps:

• Preheat oven to 180dc/160dc fan-forced. Grease deep 22cm round or 19cm square cakepan. Line base with baking paper.
• Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
• Spread mixture into pan; bake about 1 hour. Stand case in pan 5 minutes before turn, top-side up onto wire rack to cool.