Diana's Desserts - www.dianasdesserts.com
See more recipes in The Basics and The Classics

Basic Butter Cake

in Diana's Recipe Book

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(total ratings: 15)
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Servings: Makes 2 (9-inch) cake layers
 
Comments:
Here is a very good recipe for a basic yellow butter cake. The recipe makes 2 (9-inch) cake layers that will work for making birthday cakes or any layer cake that requires a butter or yellow cake. This is a recipe to grab from your recipe file whenever you need to make a simple layer cake using almost any filling and frosting of your choice.

This cake is also delicious on it's own. Slice cake into wedges and dust with confectioners' sugar for a quick and easy but simple cake to serve for an anytime dessert or snack.

Ingredients:
1 cup (2 sticks/8 oz./226g) butter, softened *(see note below)
1 1/2 cups granulated sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla extract
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk

Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Butter and flour two 9-inch round cake pans.

2. In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.

3. In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. Scrape batter equally into prepared cake pans and spread level.

4. Bake in preheated oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before filling and frosting with your favorite filling and frosting recipe, or cut cake layers into wedges and dust with confectioners' sugar for a simple dessert or snack.

*Note:
Soften the butter briefly in a warm place in the kitchen or in a microwave oven until very soft but not melted.

Makes 2 (9-inch) cake layers.

Date: May 14, 2007

Reviews

Reviewer: juLia
Rating: 
Review:
Hi Diana,

I would like to ask, the recipe states 3 large eggs and 3 large egg yolks. Can I confirm that this means all together 6 eggs yolk and 3 eggs white. Thanks, regards, Julia

 
Reviewer: Diana, Diana's Desserts
Rating: 
Review:
Hi Julia, You will need 3 whole eggs PLUS the yolks from another 3 large eggs. Yes, this does mean you will need 6 yolks and 3 egg whites. Sincerely, Diana

 
Reviewer: Kikky Benjamin
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Review:
Hi Diana, tried this out just yesternight and it came out fantastic. Thank you.

 
Reviewer: Dawn
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i was wondering if you can use this recipe with fondant?

 
Reviewer: Lei
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This is very very good. I made it for my birthday party and everybody loved it. Thank you Diana

 
Reviewer: Kikelomo
Rating: 
Review:
Hi Diana, Thanks so much for the recipe. Tried it and it was wonderful, but the other time i tried it, it wasn't so good and the taste wasn't nice. Please, where did i go wrong? Help! Thanks.

 
Reviewer: Shimul
Rating: 
Review:
Just tried this recipe over the weekend for a pineapple layer cake I make...the cake came out very good...great basic recipe.

 
Reviewer: Diana, Diana's Desserts
Rating: 
Review:
Hi Kate,

Yes you can use all-purpose flour instead of cake flour, but the cake will not be as tender. Hope you can find cake flour. It really does make a big difference in texture and taste.....Diana, Diana's Desserts

 
Reviewer: kate
Rating: 
Review:
Can we use plain all-purpose flour in case there is no cake flour?

 
Reviewer: Quyen
Rating: 
Review:
Dear Diana

I'm from Vietnam and i tried it out yesterday. Fantastic, you know, but it's a little bit hard because i have to change from cups, teaspoons...to grams. Anyway, the cake is so yummy. Thank you very much.

 
Reviewer: Anna Lamb
Rating: 
Review:
Hi Diana, Would you have a cake recipe that won't use that much butter? Can I substitute half butter with canola oil so that it will be less fat and lighter? I have to make this cake for birthday party on this coming Sat. Pls. reply. Thanks! Ann

 
Reviewer: Lola
Rating: 
Review:
Hi Diana, wonderful recipe, just wondering whether I could use self-raising flour instead of cake flour. Thanks, Lola

 
Reviewer: Alicia
Rating: 
Review:
I just want to ask, can I use vanilla essence to replace the vanilla extract?

 
Reviewer: Pretty
Rating: 
Review:
Hey Diana I am a beginner in baking. But I am very fond of cooking. The only problem I face is we don't eat eggs and non vegetarian stuff. Can you suggest a good substitute in this recipe. Can we use buttermilk? If yes, how much? I am from India and it isn't easy to find all types of things here. Please help me out.

 
Reviewer: Annabelle
Rating: 
Review:
delightfully delectable dessert!

 

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