“Dream Cake” – The Perfect Basic All-Butter Cake

The tenderness and moistness of this cake make it beyond compare – like a cloud. It has been a family favorite for decades and has served as a basic recipe for coconut cakes, lemon-orange cakes, cupcakes, birthday cakes…even wedding cakes!

It is typically baked in a sheet pan,  but  also works perfectly when layered with lots of delicious icing. Be sure, though, to handle super-gently if placing on a stand and frosting, since the very delicate texture has a tendency to crumble.

If you are a fan of a Southern favorite – black walnuts – nothing provides a better, buttery batter for traditional black walnut cake than this recipe. Especially when topped with  fluffy, boiled coconut frosting. Too good!!!

 All-Butter Cake

Prepare a 13 x 9″ oblong baking pan or 2 9″ layer cake pans by greasing and lightly flouring.  Preheat your oven to 350 degrees.

Cream together:
2/3 cups butter
1 1/2 cups sugar

Beat in:
3 large eggs

In separate bowl, throughly sift together:
2 1/4 cups all-purpose flour
2 1/2 tsp. taking powder
1/4 tsp. salt (1/2 tsp. if using unsalted butter)

Stir above mixture into creamed butter, shortening, & eggs alternately along with:
1 cup whole milk
2 tsp. vanilla

(If a “white cake” is preferred, use four large egg whites, saving yolks for another recipe! While the taste will not be quite as rich, it is still delicious.)

Beat together until light, fluffy and silky. Pour into pans, spreading evenly and bake approx 35 minutes, or until cake passes the “toothpick test”.  It will be golden on top. Allow to cool in pan for at least 15 minutes before removing due to the fragile consistency.

This recipe is sure to become a family classic to all that give it a try. It’s versatility is unsurpassed!

“Life is far too short to eat
cake from a box.”

"Dream Cake"

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