Best Butter Cake recipes - Cakes cupcakes

Author: Linda Valles  

This apple cake, gently spiced and filled with slices of tart apple, reminds me of the apple and cinnamon teacake my mum would make when I was a child (my sister and I would sneak a piece, still warm from the oven). The crunchy almond topping gives it a lovely texture and contrasts nicely with the soft crumb and tender apples.

Best Butter Cake

Best Butter Cake
This Butter Cake truly is the BEST ever! It's so moist, delicious, and ultra buttery.
Provided by: Hayley Parker, The Domestic Rebel
Total time: 120 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American,Dessert
Number of ingredients: 14
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 1 cup butter (softened)
  • 1 Tbsp vanilla extract
  • 4 eggs
  • 3/4 cup sugar
  • 1/3 cup butter
  • 3 Tbsp water
  • 2 tsp vanilla extract
How to cook:
  1. Preheat oven to 325 degrees F. Liberally grease and flour a large bundt pan and set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until blended. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, and baking soda, then add the flour and buttermilk, alternating after each addition until a thick batter has formed.
  3. Spread the batter evenly into the prepared pan. Bake for approx. 60 minutes or until a toothpick inserted near the center comes out clean. Cool for about 15 minutes.
  4. While cake partially cools, make the butter sauce. In a small saucepan, combine all the butter sauce ingredients. Heat until bubbles just begin to show up around the edges of the pan. Remove from heat. Poke holes all over the surface of the cake and down into the cake, careful not to puncture all the way through. Pour the butter sauce evenly over the top of the cake and allow the cake to cool completely in the pan, allowing the butter sauce to set.
  5. Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.
Notes: California Pizza Kitchen Butter Cake (Copycat Recipe), Step 1: Preheat oven at 375F. Step 2: Take a 9-inch baking cake pan and spray it with a baking spray or apply butter on the bottom and sides of the …

Best Butter Cake

Best Butter Cake
This recipe is from Sunset Magazine. I cut it out a couple of years ago but never got around to trying it until now. It's an amazing cake - really easy to make and can be frosted with so many different toppings. It's a new cake every time.
Provided by: NannyMarvel
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 8
  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup unsalted butter, room temp
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup milk
  • Calories: 198.7 calories
  • Fat: 6.9 grams
  • Saturated Fat: 4.1 grams
  • Cholesterol: 43.1 milligrams
  • Sodium: 217 milligrams
  • Carbohydrate: 31.4 grams
  • Fiber: 0.3 grams
  • Sugar: 15.8 grams
  • Protein: 2.8 grams
How to cook:
  1. Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans.
  2. Sift flour, baking powder and salt into a medium bowl; set aside.
  3. In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next.
  4. Divide batter evenly between pans. Let batter sit in pans for five minutes.
  5. Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes.
  6. Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes.
  7. Frost with your favorite and enjoy.
  8. (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).
Notes: Warm Butter Cake : Top Picked from our Experts, Explore Warm Butter Cake with all the useful information below including suggestions, reviews, top brands, and related recipes, and more. Vegetarian …

Butter Cake

Butter Cake
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by: Allrecipes Member
Total time: 65 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 1 serving
Number of ingredients: 8
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup milk, room temperature
  • Calories: 210.2 calories
  • Carbohydrate: 29.6 g
  • Cholesterol: 52.6 mg
  • Fat: 9 g
  • Fiber: 0.4 g
  • Protein: 3.2 g
  • Saturated Fat: 5.3 g
  • Sodium: 250.9 mg
  • Sugar: 17.5 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
  2. Sift together the flour, salt, and baking powder.
  3. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Notes: Tea Cakes Recipe (Easy Southern Classic), Place 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Add 2/3 cup …

Warm apple, brown butter and almond cake

Warm apple, brown butter and almond cake
This apple cake, gently spiced and filled with slices of tart apple, reminds me of the apple and cinnamon teacake my mum would make when I was a child (my sister and I would sneak a piece, still warm from the oven). The crunchy almond topping gives it a lovely texture and contrasts nicely with the soft crumb and tender apples. The brown butter adds nuttiness too, all making for a nostalgic and comforting dessert.
Provided by: Julia Busuttil Nishimura
Total time: 90 minutes
Yields: 8 servings
Number of ingredients: 16
  • 150g cold, unsalted butter, diced
  • 150g full-fat sour cream
  • 3 large Granny Smith apples (approx 500g)
  • 1 lemon, juice and zest
  • 250g self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 225g caster sugar
  • 3 eggs, at room temperature
  • 1 vanilla pod, seeds scraped, or 1 tsp of vanilla extract
  • double cream, to serve
  • For the almond topping
  • 30g raw sugar
  • 30g cold, unsalted butter, diced
  • 50g flaked almonds
How to cook:
  1. 1. Preheat the oven to 175C fan-forced (195C conventional). Grease a 23cm round, loose-bottomed tin and line it with baking paper. Set aside.
  2. 2. To make the almond topping, combine the sugar, butter and almonds together in a small bowl and using your fingers, rub together to form a crumble-like consistency. Set aside.
  3. 3. To make the cake, place the butter in a medium saucepan and set over a medium heat. Cook, swirling occasionally, until foaming and nut-brown in colour (about 6-8 minutes). Transfer to a medium bowl and allow to cool. Whisk the sour cream into the cooled, browned butter and set aside.
  4. 4. Peel and core the apples and cut into slices about 2-3mm in thickness. Place in a medium bowl, add the lemon juice and zest, and toss to coat. Set aside. 
  5. 5. Sift the flour, cinnamon,  nutmeg and salt into a medium bowl and set aside.
  6. 6. Combine the sugar, eggs and vanilla in a large bowl and whisk until thick and pale. You can do this by hand or using a stand mixer with a paddle attachment. Add the browned butter and sour cream, and whisk until combined. Add in the dry ingredients and gently fold in until just combined. Finally, fold in the apples, being careful not to over-mix.
  7. 7. Spoon into the prepared tin, smooth the batter and top evenly with the almond mixture. Bake for 55-60 minutes until a skewer inserted into the centre of the cake comes out clean.
  8. 8. Allow the cake to cool in the tin for 15 minutes, then release it from its tin and serve warm with double cream.
  9. Note: This cake is absolutely delicious served at room temperature and in fact keeps quite well for a few days, but there is something particularly special about serving it warm with lashings of double cream. 
Notes: Butter Cake from CPK Recipe (Copycat), Heat oven to 350 degrees. 2. Use non-stick spray or butter the bottom of a round cake pan (Mine is about 9 inches.) 3. Sprinkle some sugar on the bottom of the …
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