🍰 Butter Cake 1957 Recipe
Description: Dive into the nostalgic flavors of yesteryear with this classic Butter Cake recipe from 1957, straight from the kitchen of lovewithrecipes.com. Indulge in the timeless appeal of a moist and decadent buttery cake, perfect for satisfying your dessert cravings in less than an hour!
Recipe Category: Dessert
Keywords: Less than 60 Minutes
Servings: 2 round 8-inch pans
Nutritional Information (per serving):
- Calories: 2353.4
- Fat: 106.7g
- Saturated Fat: 35.4g
- Cholesterol: 735.1mg
- Sodium: 1949.6mg
- Carbohydrates: 319.9g
- Fiber: 3.5g
- Sugar: 151.8g
- Protein: 28.8g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| White sugar | 1/4 cup |
| Vanilla | 1 1/2 tsp |
| Salt | 1 tsp |
| Baking powder | 6 tsp |
| Cake flour | 1 cup |
| Half-and-half cream | 1 cup |
Instructions:
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Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
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Prepare pans: Grease and line two 8-inch cake pans with parchment paper, ensuring easy removal of the cakes later on.
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Cream butter and sugar: In a mixing bowl, beat together the butter and oil until well combined and creamy.
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Incorporate flavor: Add the white sugar and vanilla to the butter mixture, continuing to beat until the mixture is light and fluffy in texture.
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Add egg yolks: Gradually add the egg yolks to the mixture, incorporating two at a time, and beating well after each addition.
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Combine dry ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt, ensuring even distribution of leavening agents.
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Alternate additions: Begin adding the dry ingredients and half-and-half cream to the butter mixture, alternating between the two and ending with the flour mixture. Beat until the batter is smooth and well combined.
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Bake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking. Place the pans in the preheated oven and bake at 350°F (175°C) for approximately 30 minutes, or until a tester inserted into the center of the cakes comes out clean.
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Cool and serve: Once baked, remove the cakes from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Serve slices of this delightful Butter Cake 1957 recipe on its own or with your favorite frosting or accompaniments.
Indulge in the timeless goodness of this Butter Cake, which combines simplicity with decadence for a dessert that’s sure to delight your taste buds and evoke memories of homemade treats from years gone by!
