Basic Butter Layer Cake – a delicious recipe with butter, sugar, eggs, egg yolks, vanilla, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 350 degrees.
2
Set oven rack to second-lowest position.
3
Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
4
On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
5
Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
6
In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
7
Divide the batter equally between the two cake pans and spread to level.
8
Bake for about 30 minutes or until cakes test done.
9
Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
1327
kcal
Calories
64
g
Fat
157
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter (very soft but not melted, no substitutes!), 1 1/2 cups sugar, 3 large eggs (room temperature), 3 large egg yolks (room temperature, save whites for another time), and more.
Yes, Basic Butter Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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