Mary Oppenhiemer'S Butter Cake Recipe

Name: Mary Oppenhiemer'S Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white sugar; 1 cup unsalted butter; 3 eggs; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 cup buttermilk; 2 cups packed brown sugar; 1/2 cup butter; 1/2 cup evaporated milk; 1 teaspoon vanilla extract

Servings: persons

2 cups white sugar
1 cup unsalted butter
3 eggs
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 cup buttermilk
2 cups packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
2
Cream together the white sugar and 1 cup of the butter. Add the eggs one at time, beating mixture well after each. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
3
Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
4
Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
5
To Make Caramel Icing: In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick. Pour over top of cooled bundt cake.

2259

kcal

Calories

124

Fat

275

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups white sugar, 1 cup unsalted butter, 3 eggs, 1/4 teaspoon salt, and more.

Yes, Mary Oppenhiemer'S Butter 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.

Mary Oppenhiemer'S Butter Cake

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