This Butter Cake Stays Number 1 – Decade After Decade!
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My grandma used to make this cake, and now I’m making it for my kids!
I think it’s a given that the older generation has a different definition of fashionable clothes. I had a hard time keeping the laughter in whenever I remember that one time when my aunts had a bit of a culture shock when they finally realized that there were different kinds of fashion now and that they mostly wouldn’t definitely get them because that’s just how fashion evolved—you just go with it. It started when they saw us girls discussing something from a fashion magazine on Joana’s hands.
Aunt Carmen, who’s probably the most conservative, came over to see what we’ve been arguing about. It was a simple thing. We were arguing whether red shoes would look good with blue pants and vice versa. I told Joana that it would as long as you know how to carry your clothes. Color is something that you play with now.
She actually agreed except that she said blue pants would look better with yellow flats. My Aunt Carmen, who was listening, said that we were ridiculous because those colors would clash together. And then we explained things to her. Aunt Beth quietly placed a loaf of butter cake in front of us along with saucers and said, “Carmen. You would understand this better. Eat.” Well, it wasn’t just Aunt Carmen who “understood” the butter cake. It was gone in a few minutes!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Serve with freshly brewed tea.
28 Comments
The cake was tasty but fell apart. Very disappointing.
This is a Kentucky butter cake recipe I’ve used for years. Ovens may be different. I cook mines at 375 for 75 min instead. I use UNSALTED butter and the eggs must be room temp. Swan down cake flour SIFTED. Add 1 tsp of baking powder and 1/2 tsp of baking soda. 1 TABLESPOON of vanilla. Beat for 3 min after all ingredients in. Hope that helps.
you probably tried to slice it while it was too warm. needs to cool at least 2 hrs and best refrigerated overnight. I make Boston Cream filling and cover with chocolate.
Very tasty but feel apart. Very disappointed.
What size pan for this recipe? Thank you.
how do you make butter milk if you don’t have any
1.5 cups regular milk mixed with 1 TBSP lemon juice or white vinegar.
You add a teaspoon of vinegar to 1 cup of milk. Let it stand and once the milk curds you can use it. Maybe 3 to 5 minutes.
milk and lemon juice
where does the powdered sugar come in
I thought the same thing. I would imagine since there’s no specific amount and that it’s the last listed ingredient, you would use it to dust the finished cake or serve it with.
One and a half hours seems like a very long time to bake a cake.. Does anybody have the size of the pan you use.. As far as the cake falling apart, did anyone follow the directions and mix the eggs JUST one at a time.. ?
What size pan do you use for this cake
A tube pan.
A bundt cake. Usually for pound cakes.
Why isn’t there a print recipe with the recipes! I would love to print some of these recipes!
Copy & paste & send to yourself by e-mail …..
you right click your mouse and use PRINT option
kaceybrown, the powdered sugar is, I believe, for dusting the top of the baked cake, if you want to.
Lou Gields, just use the print function on your browser, or if you don’t want all the junk, just copy and paste the recipe into a word document, then print. That’s how I do it!
One would use a tube pan not a bundt pan.
I haven’t made this yet but read the recipe and can’t understand how it could possibly fall apart; overbeating maybe? not sure
I do believe some people were using confectioners sugar instead of granulated…I see where many posted that it must be for dusting the finished cake…Domino makes a variety of sugars so by not stating ‘granulated’, many thought it meant confectioners.
I highlight what I want to print and right click in the highlighted area and click on PRINT.
Excellent recipe. I just add an additional 1/4 cup milk and half a package of instant vanilla pudding and it increases moisture. Don’t serve until it has completely cooled or preferably been refrigerated for a couple of hours.
I think I figured out ‘why’ some of you ended up with a cake falling apart, and why some did not turn out just right….There is not confectioner sugar/powdered sugar in this recipe. It is Domino granulated sugar. A lot of people confuse the two when you use name brands in recipes. Domino makes both kinds of sugar.
i cant figure out why anyone would put confectioners sugar in a cake when its actually an icing sugar. am i missing something?
Yes, you’re giving people too much credit for common sense!!
Joan, Maybe you are smarter or more experienced than others. LOL