Blue-Ribbon Butter Cake
Total TimePrep: 20 min. Bake: 55 min. + cooling
This is the recipe my Mom called "1-2-3-4 cake", because it has 1-c. butter, 2-c. sugar, 3-c. flour & 4 eggs. I've been making this for over 60 yrs. We love it without the butter sauce on top. It's always so moist.
The flavor was delicious, but this cake was extremely dry! I went by the recipe exactly and cooked only 55 minutes. The cake just falls apart like dust. I went over the ingredients again thinking I failed to follow recipe, but I followed exactly. I will go back to my 30 yr. old go to recipe which is deliciously moist. Just thought I would try something different.
Great recipe..licking our fingers. Will make again. Only thing, make sure you Put the cake on the cake plate you will be using before poking and putting syrup over. Otherwise you will not be able to put it onto the cake plate. Too moist to mice.
This cake was so moist and not heavy. This is my go to cake. It was also simple to make. It turned out perfectly.
The recipe is very easy and tastes delicious. It had been a long time since my sponge turbed out this fluffy and soft. I did not have any buttermilk but it is quite easy to make, added a tablespoon of vinegar to just under a cup of milk and stirred it nicely before starting the cake. The vinegar helped in make it light and moist so you definetely should you the buttermilk instead of plain milk. You can also use lemon juice instead.
I just baked it and it turned out amazing! Fluffy, moist, poofy, I got alot of compliments over it. I adjusted the ingredients to my 12 inch round pan and made my own buttermilk (actually half milk, half heavy cream), still delicious, thank you!
I forgot to but the bunt cake pan today. Ah well, I made it regardless but in a regular cake pan instead of a bunt cake pan. Since I'm only one person I cut down on the flour and eggs plus the cake isn't baking in a bunt cake pan. Anyway, so far so good. Not really. I burnt the bottom of the cake and it came out crumbly. The glaze came out okay. I'm treating this as any other cake. I'll do it again another time. At least I know what I'm in for. A not so sweet cake.
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My quarantine DIY. This cake is simple and delicious! This was my first scratch cake and it turned out great. Wanted a cake while working from home and ran across this recipe. I’ve made two more since the first try, one for my sister’s family and even made my buttermilk on the first one! Each one turned out great and I’m about to make a another one??
Also note do not ise 80 grams of bitter you are safer using 2 tbsp of butter 80 geams is about 1/4 cip of butter which may give a a slighrlfy flat and burnt, gunmy and textureless cake