Golden Butter Cake

A dense butter cake that is a delicious classic.  It has a great structure to support stacked cakes and fondant.

Try it with some Vanilla Buttercream.  See the video lesson on Golden Butter Cake and Vanilla Buttercream.

Yield: 1 10-inch round cake or 2 8-inch round cakes
Time: 1 hour
Preheat Oven: 350°

Wet Ingredients:
1/2 c. buttermilk
4 large eggs (beaten)
2 tsp. vanilla extract

Dry Ingredients:
2 1/4 c. all-purpose flour
1 1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 c. (2 sticks) unsalted butter (room temperature and cut into 1 inch pieces

Instructions:
Preheat oven to 350°.

Line baking pans with parchment and spray sides with non-stick spray.

Wet ingredients:
In a medium bowl or glass measuring cup with pour spout, mix buttermilk, beaten eggs and vanilla extract. 

Dry ingredients:
Using a large stand mixer (like a KitchenAid) with a paddle attachment, mix together flour, sugar, baking soda, salt in mixer bowl. With mixer running, drop in butter cubes one at a time. Mix together for a few minutes until the mixture looks like wet sand. Scrape down the sides and bottom with a rubber spatula a few times while mixing and for a final time before adding wet ingredients.

Mix together wet and dry ingredients:
Add about one half of the wet ingredients to the dry ingredients. Turn on mixer and run for about 30 seconds to 1 minute until the wet ingredients are well incorporated into dry. Scrape down sides and bottom of bowl with rubber spatula. Add the remaining wet ingredients and mix until incorporated. Do not overmix. Scrape down sides and bottom one last time to make all ingredients are throughly incorporated.

Pour into pan:
Pour the batter evenly into the parchment lined cake pans.

Bake:
Place the pans in the middle shelf of a pre-heated oven. Bake for 20-25 minutes. Test cake for doneness by inserting a toothpick into the center. If the tooth pick comes out with few or no crumbs, remove from oven. If there are wet crumbs, bake another 5 minutes and test again.

Remove from oven:
Remove cake pans from oven and place on wire rack to cool for 10 minutes. Remove cake from pan: Run a butter knife around the edge of the pan to loosen the cake from the pan. Place a cardboard cake round or plate on top of the cake pan. Invert the cake pan onto the the plate or cardboard. Pull off the parchment. Place the wire rack on top of and cake and invert again. Set aside and let cool thoroughly.

For a video demonstration, see our YouTube page.