This Butter Cake Stays Number 1 – Decade After Decade!
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This can be served during afternoon tea or even the after-dinner coffee. People will surely appreciate the light buttery and sweet taste of this cake.
It’s perfect to serve after a heavy and rich lunch or dinner. You can eat this with jams or jelly; or even with cream cheese. You can also make your own frosting or glaze for this if you have a family recipe for a delicious frosting or glaze. It’s up to you how you will make this more wonderful than it already is!
Ingredients
1 cup of Kerrygold butter
2 cups of Domino sugar
1 tsp of McCormick vanilla
4 Eggland’s Best eggs
3 cups of Gold Medal all-purpose flour
1 tsp of baking soda
1 tsp of salt
1 cup of buttermilk
Powdered sugar
Instructions
In a mixing bowl, beat the butter and sugar until smooth and fluffy. Stir in the vanilla and mix in the eggs one at a time. Mix until well combined.
In a bowl, mix together the flour, baking soda and salt then add to the batter alternately with buttermilk. Mix until well combined.
Pour the batter in a buttered and floured baking dish and bake in a preheated oven to 350° for 1 ½ hours and enjoy!
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Quick Tip: You can eat this with your favorite fruits such as strawberries or blackberries.
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