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My review
Butter Cake
Carol
"This cake is practical and can be for many uses. You can also add fruit in it if you wish."
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Ingredients
1 h 5 m servings 210Original recipe yields 12 servings (1 8-inch square cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Sift together the flour, salt, and baking powder.
- 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.
- 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.
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Footnotes
- Cook's Note:
- Blueberry Cake variation: add 1/4 teaspoon nutmeg to the dry ingredients and stir 1 cup fresh blueberries into the batter before baking. Cut in squares while it is still hot.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 239278 Ratings
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Most helpful positive review
2/24/2008
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for...
Most helpful critical review
5/31/2002
I am sorry to report that my family and I did not care for this recipe. We found it to be extremely coarsely textured and very dry.
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2/24/2008
I have to say that this is the recipe I was looking for! A yellow cake made from scratch. I followed the recipe to a T except I did what others suggested - cream the butter and sugar well (for...
12/14/2008
Mixed properly and not overbaked, this is a fine, moist butter cake. I used Penzey's double strength vanilla and, for extra richness and moistness, I added an egg yolk in addition to the two...
2/21/2003
I have used this recipe on two occasions. I found the texture of the cake to be perfect for shaping it into themes. It holds together very , very well. Everyone who had the cake at the two birth...
9/2/2003
Butter and eggs are what to look for in a cake recipe. This isn't a light froo froo cake. Use good quality ingredients like real vanilla and it's great. (I often add more vanilla than a recipe...
5/31/2002
I am sorry to report that my family and I did not care for this recipe. We found it to be extremely coarsely textured and very dry.
12/27/2001
This is the best and easiest cake recipe I've ever tried! It's also the first one that didn't break when I turned it out of the pan. A true winner!
12/12/2006
I've been looking for a while for a good yellow cake recipe not using cake mix flour but as a real baker and this recipe just turned excellent. Eventhough, I added 1 more egg and 2 extra tablesp...
3/23/2009
This recipe is a classic and if made properly, it should not come out like cornbread. I did add an extra egg yolk and 1/2 tsp. of almond extract to the vanilla (for a little more flavor). If y...
4/2/2002
This is a very good recipe!! I actually converted it into a low sugar recipe (my husband is diabetic) and it tasted wonderful. I used 1/2 a cup of sugar and 12 packets of Equal and frosted it wi...