The best recipe for a deliciously moist Kentucky Butter Cake with a sweet vanilla-butter glaze a light and tender crumb, and a crunchy, sugary crust!
How to start this post? YUMMMM...we loved this cake...we couldn't stay away from it...we ate it for dessert and then we ate it for breakfast... This beautiful cake recipe is a 100 year old treasure and a keeper! Reeni of Cinnamon Girl discovered this recipe in an old McCall's cookbook published in 1910, and she too fell in love with this fluffy, moist, easy-to-prepare cake and was good enough to share it with the rest of us so that we could enjoy it as well. Thank you, Reeni! If you are not familiar with Reeni's blog, please take a few minutes to go and visit her. Her food is fabulous, and her photography makes you want more! At first I was skeptical that a cake recipe made with all-purpose flour could be be both fluffy and moist; in the past, I've only achieved that kind of result when using cake flour. Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake. Imagine my surprise when my first bite revealed a cake that surpassed all expectations. I don't know if it's the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works! This will be a recipe that I will turn to again and again. Old Fashioned Butter Cake (from Reeni's Cinnamon Girl blog) 2 cups all-purpose flour, sifted 1 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup butter, softened 1 cup milk 1 teaspoon vanilla extract 2 eggs Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs and beat for 2 minutes more. Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely. Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can. "Perfectly Chocolate" Chocolate Frosting 1 stick (1/2 cup) butter or margarine 2/3 cup Hershey's cocoa 3 cups powdered sugar (confectioners' sugar) 1/3 cup milk (plus an additional few drops to make a nice consistency) 1 teaspoon vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
Step into my cozy virtual kitchen, where the scent of freshly baked delights fills the air, and each recipe carries with it a tale waiting to be told. Today, I’m invite to unveil one of my cherished treasures: the moist butter cake recipe. This confection stirs up memories of childhood birthdays and leisurely Sunday tea parties, a timeless masterpiece that never fails to enchant. The moist butter cake recipe holds a hallowed place in the realm of baking, celebrated for its straightforward elegance and unmatched richness. At its essence, this cake is a tribute to butter – luxurious, creamy, and
Easy, dense and moist homemade yellow cake made from scratch makes the perfect simple and delicious dessert.Recipe updated recently for even better results!
To me, there is nothing more disappointing than a piece of dry cake. I’ve been writing this blog for seven years now, and I’ve definitely learned some cake tips along the way. I’…
This moist peanut butter cake recipe is one of the creamiest cakes I've ever had! Moist layers of peanut butter-infused cake are filled and topped with the most velvety soft peanut butter frosting. If I could define 'melt-in-your-mouth', it would be this cake! Perfect for satisfying your peanut butter cravings.
My Zucchini Cake with Browned Butter Frosting is moist, rich with nuts, and crowned with the most decadent frosting ---- zucchini never had it so good!
An easy-to-make scrumptious butter vanilla cake with a four-ingredient glaze that creates an amazing crust and soaks into the cake, keeping it moist for days.
This is the Best Chocolate Cake recipe! Moist homemade chocolate cake made completely from scratch. This is the kind of chocolate cake everyone should have in their recipe collection!
What's nice about this is that it's easy to make and comes out velvety and moist every time.
This cookie butter cake is tender, moist and loaded with lovely hints of cookie butter.
Ina Garten basic Yellow Cake Recipe from the “Barefoot Contessa” cookbook is one of the best and easy yellow cake recipes ever. This homemade moist Yellow Cake is made with butter, sugar, eggs, vanilla extract, and buttermilk, and then frosted with chocolate frosting. This fluffy classic Yellow Cake is perfect as a birthday cake with colorful sprinkles and candles.
This delicious, tender pound cake is a thing of glory! Rich, dense slices with a tender moist crumb will steal your heart! Please be careful to avoid substitutions for this recipe (ask me how I know). The magic of this cake is from the combination of butter for flavor and shorting for tenderness. Read through the recipe before you start and follow the directions for "creaming" carefully. Pound cakes live or die by attention to detail.
Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top.
Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.
This peanut butter cake is the perfect recipe for true peanut butter lovers! With layers of moist and tender cake that's infused with peanut butter and creamy peanut butter frosting - it's surprisingly not too sweet and has the most delicious peanut butter flavor.
Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric/weights - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below. For chocolate cake - see this recipe.
Look no further for the very best chocolate pound cake. This decadently delicious cake bakes up perfectly moist and full of rich chocolate flavor. It's a chocolate lover's dream come true!
