Butter Cake

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Most Helpful Positive Review

Feb 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 about 5 minutes). I mixed everything with the electric mixer and at the end my batter looked like yellow Cool Whip. The flavour is buttery and the sweetness is just right. Just make sure to frost it light because it doesn't need a lot of it. The texture of the cake (both times I made it) was in between a pound cake and a fluffy cake. Mine was NOT like cornbread at all. Thank you for this great recipe.

—DCANT

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Most Helpful Critical Review

Apr 18, 2003

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.

—ANGELA B.

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204 Ratings

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Dec 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 eggs called for. This cake has a coarse crumb which I'm sure would be great for cakes where it's important they are sturdy and hold their shape. If you're looking for a more delicate cake with a fine crumb this would not be the recipe to use. I baked this in an 8" round pan, then split it into two layers. I filled it with seedless raspberry jam, frosted it with "Butter Cream Frosting 1," also from this site, and coated the sides in coconut. Delicious combination of flavors, perfectly suited for this cake.

—naples34102

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Jun 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 birthday parties commented on its good taste . I will use the cake again - that is why I am back at this site. To print it out once again!

—MACGREGORS

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Sep 02, 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 calls for) Someone said it was like corn bread, it's dense like corn bread but soft, not grainy and it certainly did not taste like flour, it tasted like a vanilla flavored cake (sweet). This cake will hold up to shaping. It is great alone but frosting is always nice too. The only difference in my ingredients, is I don't ever have milk on hand, I used powdered milk, not really a difference. Do not make if you like lighter than air, froo froo cake.

—Snoopy498

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Apr 16, 2003

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!

—MOLLY_E

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Dec 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 tablespoons of buttter. It's so yummmy!

—Maryam

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Jan 29, 2003

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 with a sugar free pudding and dreamwhip frosting, Yummy!! And I don't normally like low sugar desserts!

—KATIE_IN_PGH

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Nutrition

Calories
210 kcal
11%

Carbohydrates
29.6 g
10%

Cholesterol
57 mg
19%

Fiber
0.4 g
2%

Protein
3.2 g
6%

Sodium
251 mg
10%

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

Nutritional Information

Butter Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 210
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 5.3g 27 %
Cholesterol 57mg 19 %
Sodium 251mg 10 %
Potassium 54mg 2 %
Total Carbohydrates 29.6g 10 %
Dietary Fiber 0.4g 2 %
Protein 3.2g 6 %
Sugars 17.5g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 9 %
Iron 10 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 2 %
Magnesium 2 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.