Vanilla Butter Cake


by: Baker Guy

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.


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serves: 1

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

how is this calculated?

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

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.

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.

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.

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.

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