Table of Contents
Butter and flour 2 round 8-in. cake pans. Sift flour, baking powder and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed.
DIRECTIONS Preheat oven to 350 degrees. Butter and flour 2 round 8-in. Sift flour, baking powder and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Divide batter evenly between pans. Let batter sit in pans for five minutes.
Directions 1 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. … 2 Pour into a greased and floured 10-in. tube pan. … 3 For sauce, combine the sugar, butter and water in a small saucepan. … 4 Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. …
Slowly pour the combined batter into two 8-inch round pans making sure the same amount is in each, place in a preheated oven, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. As the butter cake is baking, whip up a batch of Wilton’s Easy Vanilla Buttercream Frosting.
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