Butter Cake Recipe

This has to be my all time favorite cake. It’s rich buttery flavour is absolutely addictive. It’s a beautiful moist cake but dense enough to be used in any tiered cake. It’s an all time favorite for wedding cakes, birthday cakes or any special occasion or everyday cake. Give it a try…you’ll LOVE it.

Directions:

Yield: Two 8 or 9″ round or square layers (7 and 1/2 cups of batter)

1. Spray pans with cooking spray and line bottoms with parchment paper.
2. Preheat oven to 350 F.
3. Cream butter & sugar in mixing bowl until light and fluffy.
4. Add eggs, one at a time and mix well after each addition.
5. Mix in vanilla or almond extract.
6. Add dry ingredients alternately with the milk. Starting with the dry and making three dry additions and two liquid additions.
7. Pour into prepared pans and bake on center rack of preheated oven for 35 to 65 minutes or until cake is golden and springs back when lightly touched. A tooth pick inserted in the center should come out clean.
8. Cool ten minutes in pans. Loosen sides with sharp knife and remove from pans.
9. Cool completely on wire rack.
10. Fill, frost and decorate as desired.