eRecipe

Vanilla Butter Cake

View all Recipes Edit this Recipe

Vanilla Butter Cake
1 of 1 photo

Vanilla Butter Cake

Added by: on Apr 20th, 2011
This rich buttery cake is an example of a dump cake in that it contains a high ratio of sugar to flour. It's best frosted with something relatively light such as stabilized whipped cream or white chocolate ganache.
Rating:
0
Prep Time:
45 min
Cook Time:
40 min
Ready In:
1 h 25 min

Servings

Calculate


Original Recipe Yield: 1 serving (1 cake)
 

Ingredients:

  • butter (for the cake pans)
  • flour (for the cake pans)
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 3/4 cup plus 2 tablespoons butter (sliced)
Nutrition Facts
Vanilla Butter Cake

Servings Per Recipe: 1

Amount Per Serving

Calories: 4184

  • Total Fat: 175.7 g
  •     Saturated Fat: 103.4 g
  •     Trans Fat: 5.6 g
  • Cholesterol: 1298 mg
  • Sodium: 2588.5 mg
  • Total Carbs: 596.6 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 321 g
  • Protein: 60 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Preheat the oven to 350°F. Butter and flour one or two 9-inch cake pans.

Vanilla Butter Cake

2

In a bowl, whisk together the flour, sugar, salt, and baking powder. In a second bowl, whisk together the eggs, egg yolks, 1/2 cup of the milk, and the vanilla.

Vanilla Butter Cake

3

Add the remaining milk and the butter to the dry ingredients. Using a stand mixer fitted with the paddle attachment or a wooden spoon, mix for about 2 minutes, or until well combined.

Vanilla Butter Cake

4

Add one-fourth of the egg mixture. Work until smooth, then work in half of the remaining egg mixture. Add the last of the egg mixture and mix until smooth.

Vanilla Butter Cake

5

Transfer the batter to the prepared cake pans and smooth the tops with an offset spatula. Bake 1-inch-thick cakes for about 25 minutes or a 2-inch-thick cake for about 35 minutes, or until firm to the touch or a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the cake pans and then turn out onto cake racks.

Cooks' note:
Dump Cakes:
Dump cakes are also called "high-ratio" cakes because they contain a higher than usual proportion of sugar to flour. They are called dump cakes because they are made by combining room-temperature butter and a small amount of liquid-milk or cream-with the dry ingredients for about 2 minutes, or just long enough to distribute the ingredients. The rest of the liquids, including beaten egg, are "dumped" in last and the mixture is beaten just long enough to eliminate lumps. The result is light and buttery. If you want to know if a recipe uses the high-ratio method shown here, notice when the butter is added. If it is added at the beginning, with the dry ingredients, it is probably a recipe for a high-ratio cake.

Video:

0 of 0 videos

Similar Recipe(s):

Butter Bun with Vanilla Butter Cream Filling

Butter Bun with Vanilla Butter Cream Filling

Submitted by: Aarthi
Added on: Jul 11th, 2011
Rating:
5
Hi Friends, hope everyone have started a blissful week ahead, today's recipe is going to be butter buns. Soft buttery buns filled with a rich cream is the characteristic of these Buns. This can be served for dinner for parties or as a snack. I think that you all should give this a try and let me know what you think.
Fillets of bass with vanilla butter vinaigrette

Fillets of bass with vanilla butter vinaigrette

Submitted by: Carol
Added on: Dec 20th, 2010
Rating:
5
Striped bass meat is white and flakey, almost like a red snapper. Striped bass is great to bake, grill or even stuff with vegetables.
Vanilla Cake with Cherries and Cream

Vanilla Cake with Cherries and Cream

Submitted by: NuttyChef
Added on: Oct 29th, 2010
Rating:
0
When a cake is this easy to make and so good, who needs a cake mix? The vanilla-scented cake is simply irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.
© eRecipe.com . All Rights Reserved