Mary Oppenhiemer's Butter Cake Recipe -
Mary Oppenhiemer's Butter Cake Recipe

Mary Oppenhiemer's Butter Cake

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"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch bundt cake Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
  2. Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
  3. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
  5. To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2006

I got this recipe off this website about 6 years ago... could it be that long? I think it was. I never post reviews, but I think that this one deserves a rave review. As a cake decorator, I've made this cake countless times over the years. It is dense and rich. Used it in wedding cakes and it perfect for 3D cakes. It is delicious. I love the flavor. I usually make this cake without the frosting following the cake recipe exactly. Sometimes, I'll add different flavors: ground almond (about 1/2-3/4 cup) and almond extract instead of vanilla or lemon zest(about 3-4 lemons) with lemon extract. Tried adding cocoa one time and that didn't come out that great. It is delicious with a chocolate buttercream frosting. Give it a try...

Most Helpful Critical Review
Oct 28, 2003

I don't know if I did something wrong because it had such high marks, but my family didn't like this one. It was really heavy, like a brick. The frosting was also too much - maybe I beat it too long. The recipe doesn't indicate how long to beat it. I was disappointed at the family gathering when we finally cut into this one.


38 Ratings

Feb 12, 2003

My brother absolutley loves this cake! Tried it with butter and margarine, butter tastes much better. Did not like the carmel topping.

Feb 11, 2013

This review is for the cake alone, as I made this into cupcakes and used a different frosting. I found the batter thick and luxurious. The cake was moist but not all that sweet, so it worked well with the buttercream frosting I topped it with.

Jul 14, 2007

The Only change i made to this recipes was that i added 1 more egg.I was really worried about this being an heavy cake from the batter being a bit thicker than most cake batters.But to my Suprise this is a very light and moist cake!I will be making this again.Everyone loved it and i made this cake for a 4th of July Girl Scout picnic useing buttercream icing,decorating it to look like a huge slice of watermelon.None of it was left at the end of the day!THNX MUCH:)

Nov 03, 2002

This is a very dense, almost like a pound cake. It is really good, I don't make it with the frosting, I use a chocolate truffle frostin and it is sooo yummy. My family loves it. I used it when I want a rich, dense, buttery cake...

Oct 28, 2003

..I Bow to Mrs Oppenhiemer!! This cake was Absolutely Fantastic!!! This cake had a great butter taste, was Moist,Delicious,and best of all EASY To make!!!!.I sliced it,and placed a Fresh Strawberry,Blueberry Mixture on top That was tossed with a small amount of Sugar,and then I topped That with some fresh whipped topping. Were talk'n Heaven Here!!.Thanks Again Mrs Oppenhiemer for leaving this to pass on to our generation!!!!

May 24, 2011

I don't own a bundt pan, so I used a regular 9x13 cake pan for this recipe. I was a little worried it would rise too much for my pan, because I was also following the Oreo cake recipe with this cake (which by the way, I would not recommend). This cake's flavor is fantastic, and can't wait to make it WITHOUT the stupid Oreos & chocolate chips x) Thanks a lot! ~Bae


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 93.4 g
  • 30%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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