Best Basic Easy Butter Cake Recipes

BASIC EASY BUTTER CAKE

Basic Easy Butter Cake image

This is a very quick recipe for butter cake that never fails. You can ice it with any frosting you desire - I will post frostings for butterscotch and chocolate cream ripple which go well with this cake.

Provided by Wendys Kitchen

Categories Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 6

Ingredients

125 g butter or 125 g margarine
1/2 cup caster sugar
2 eggs
1 teaspoon vanilla essence
2 cups self-raising flour, sifted
1/2 cup milk

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.

BUTTER CAKE

Butter Cake image

This moist and fluffy butter cake is rich and flavorful and topped with a luscious vanilla buttercream. It's made with everyday simple ingredients and perfect for any occasion.

Provided by Lily Ernst

Categories dessert

Time 45m

Number Of Ingredients 11

Ingredients

1/2 cup (114g) butter, room temperature
3/4 cup (150g) granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
1 and 1/2 cups (190g) all-purpose flour
2 and 1/2 tsp baking powder
3/4 cup (180ml) milk, room temperature
1/2 cup (114g) butter, room temperature
1 and 1/2 cups (190g) powdered sugar
1 tsp vanilla extract
1-2 tablespoons milk

Steps:

Preheat oven to 350F. Grease and line an 8″ square pan with parchment paper. Set aside.
In a large mixing bowl, cream the butter, sugar, and vanilla for about 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, and scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour and baking powder. Stir in 1/3 of the flour mixture, then 1/2 of the milk. Repeat with another 1/3 of the flour mixture and the rest of the milk. Finish with the remaining flour and mix until just combined.
Spread the batter out evenly into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
To make the buttercream, beat the butter in a large mixing bowl for 2 minutes until light and creamy. Add the vanilla, powdered sugar, and 1 tablespoon of milk and beat until smooth.
Add another tablespoon of milk if needed to reach a spreadable consistency. Spread over cooled cake.

Nutrition Facts : Calories 429 calories, Sugar 37.6 g, Sodium 31.4 mg, Fat 21.7 g, SaturatedFat 13.1 g, TransFat 0 g, Carbohydrate 55.2 g, Fiber 0.6 g, Protein 4.5 g, Cholesterol 96 mg