Old Fashioned Butter Cake
Servings 3 layers
Calories 1807kcal
Ingredients
- 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
- 2 tsp butter extract
- 1/4 tsp almond extract optional
- 4 large eggs room temperature
- 1 cup buttermilk or whole milk
Instructions
- Preheat the oven to 350°F. Butter and flour three [9] inch round cake pans or spray with baking spray. [i.e. Bakers Joy]
- Use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
- Using an electric mixer cream together the softened butter, granulated sugar, vanilla, butter and almond extracts on medium high speed for around 3-4 minutes or just until fluffy.
- To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
- Lower the speed of the mixer and 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 around 1 minute.
- Divide the batter evenly between the prepared pans. Gently tap the pans on the counter a couple of times to settle the batter and release air bubbles.
- Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a cooling rack then frost as desired.
Notes
Makes:
- Three 9"rounds
- One 13 x 9-inch sheet cake
- 24-36 cupcakes
Nutrition
Serving: 1layer | Calories: 1807kcal | Carbohydrates: 234g | Protein: 26g | Fat: 87g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 1557mg | Potassium: 780mg | Fiber: 3g | Sugar: 138g | Vitamin A: 3876IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 5mg