Old Fashioned Butter Cake

This Old Fashioned Butter Cake is the basis of so many special occasion cakes. It’s the one cake flavor besides chocolate that people search for the  most when an occasion arises that warrants a celebration. Through the years,  I’ve heard yellow cakes called by various names i.e. old fashioned butter cake, plain cake, vanilla cake, yellow cake and 1-2-3-4 cake.  They’re all slight variations of the same cake and it’s the one cake recipe that everyone needs in their dessert recipe file. Frost it with your favorite icing flavor and this cake is ready to get the party started.

Ingredients you’ll need:
1 1/2 cup all-purpose flour
1 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cup softened butter [2 1/2 sticks]
2 cups granulated sugar
2 tsp pure vanilla extract
1/4 tsp almond extract
4 large eggs
1 cup buttermilk or whole milk

Directions:
Preheat the oven to 350°F.  Butter and flour 3 [9] inch round cake pans or spray with baking spray. [i.e. Bakers Joy]  Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda.  Set aside.  Cream together the softened butter, granulated sugar, vanilla and almond extract.  Beat with a mixer for around 3-4 minutes.  Add the eggs 1 at a time beating well after each addition.  Stop and scrape the sides of the bowl periodically so all ingredients will combine.

Add the sifted dry ingredients alternately with the buttermilk.  Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes. [Tip: Do not over beat the batter or it can cause the cake to be dry.]

Divide evenly between the prepared pans.  Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.  Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.  Cool in the pan on a baking rack. Frost as desired.  Yield: 3 [9″] rounds, [1] 13 x-9-inch or 24-36 cupcakes

Old Fashioned Butter Cake

 

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Author: Melissa Sperka

Serves: 3 [9"] rounds [1] 13 x 9-inch or 24-36 cupcakes

Ingredients

• 1½ cup all-purpose flour
• 1½ cup cake flour
• 1 Tbsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• 1¼ cup softened butter [2½ sticks]
• 2 cups granulated sugar
• 2 tsp pure vanilla extract
• ¼ tsp almond extract
• 4 large eggs
• 1 cup buttermilk or whole milk

Instructions

1. Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. [i.e. Bakers Joy]
2. Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.
3. Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
4. Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes.
5. Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.
6. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.
7. Cool in the pan on a baking rack.
8. Frost as desired.

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