|A basic scratch butter cake recipe that produces a light, fluffy and moist cake.|
Course then I decide that if I'm gonna bother with a layer cake I just had to have my Mama's pineapple filling. Mama used to decorate birthday cakes and the occasional wedding cakes for people and she used this pineapple filling a lot. I just loved that filling.
Since I had a block of cream cheese in the fridge, I decided to finish the cake with a cream cheese butter cream frosting. It was already late and I was pretty tired, so I didn't take the time to do a proper crumb coat and I wish I had because I got some of that overflowing pineapple filling in my frosting, and though that didn't bother me so much, it didn't provide for a very pretty picture. Oh who am I kidding? I never bother with a "Proper Crumb Coating, " even though I know I should. Still, overall I'd have to say that for my first layer cake in a very long time, it sure was good.
This is a basic scratch recipe that produces a light, fluffy, moist cake with the filling giving a nice, slightly tart bite and well, that frosting is just downright creamy and decadent. While my late night attempt at baking may not have been picture perfect, this cake sure is delicious. I used the lesser amount of powdered sugar but I think I'll increase that to a full pound next time.If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Homemade Butter Cake with Pineapple Filling and Buttercream Cream Cheese Frosting
|Prep time: 15 min |Cook time: 35 min||Yield: About 10 to 12 servings|
- 3/4 cup (1-1/2 sticks) of unsalted butter
- 1-1/2 cups of granulated sugar
- 3 large eggs
- 2 teaspoons of pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3 cups all purpose flour
- 1-1/4 cups of whole milk
Preheat oven to 350 degrees F. Line two 9-inch round baking pans with parchment paper. Set aside.
Cream together the butter and sugar until light and fluffy. Add eggs, one at a time and continue beating, adding in the vanilla and salt. When well incorporated, add the baking powder, and then the flour and milk a little at a time, alternating the flour and milk and ending with the flour. Turn mixer to a medium high speed and beat about 2 minutes or until thick and creamy. Pour the batter evenly between two 9” cake pans and bake for about 30 to 35 minutes at 350 degrees F or until a toothpick inserted in the middle comes out clean.
Make the filling while cake is baking and set it aside to cool. When the cakes are ready, cool them in the pans on a cooling rack for 10 minutes, then turn out onto the cooling rack and allow to full cool.
Prepare the frosting. Place one cake on the plate and place that on a turntable if you have one. Spread about 1/2 a cup or so of the filling on the bottom layer of the cake, spreading it to within about 1/2 inch from the edge. Carefully place the top layer on and frost the top and sides.
Cook's Notes: I use Land O’ Lakes butter and White Lily flour.
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