Butter Cake

This is a super rich, buttery, yummy cake. It has been a big hit at our house. Because I have picky cake eaters, I made half with this caramel buttercream frosting and half with this fudge frosting.

Un-frosted, baked butter cake

Frosted half with caramel butter cream frosting and fudge frosting

 

Ingredients:

• 2 Cups of Four
• 1 1/3 teaspoons baking powder
• 2/3 teaspoon baking soda
• pinch of salt
• 2/3 cup of butter
• 1 1/3 cup of sugar
• 3 eggs, room temp
• 2/3 cup buttermilk, room temp
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Prepare 3 9-inch cake pans with shortening and flour.
3. Combine flour, baking powder, baking soda, and salt with a whisk in a large bowl. Set aside.
4. Cream butter until fluffy and then add sugar. Cream together for about 8 more minutes.
5. Add eggs, 1 at a time, and cream together after each.
6. Add flour mixture and buttermilk, alternately, beginning and ending with flour. Combine each addition of flour and then turn mixer on high to add air into the batter.
7. Add vanilla and beat well. Turn mixer on high once vanilla has been incorporated for about 10 seconds to lighten batter.
8. Divide among pans and bake for 25-30 minutes until set.
9. Turn out of pans onto cooling racks and allow to cool completely.

Make with Carmel Buttercream frosting or with Fudge Frosting

Adapted from: https://addapinch.com/salted-caramel-buttercream-frosting-recipe