Ultimate Butter Cake Recipe

Baking By camomama5 Updated 30 Dec 2014 , 3:45pm by shaloop

camomama5 Posted 5 Oct 2014 , 2:58pm
post #1 of 40

AAnyone willing to message or email me ([email protected]) the recipe for Ultimate Butter Cake? Can't find it anywhere. I've read on here it's good for carving and I have a 3D Tahoe cake coming up. Thanks!!!

39 replies
-K8memphis Posted 5 Oct 2014 , 5:44pm
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i don't think i've heard of it before but here's one

 

http://crummb.wordpress.com/2009/02/04/the-ultimate-butter-cake/

 

the buddy valastro has both of the following links for his cake and his italian cream custard to put in the cake 

 

http://www.rd.com/food/recipes-cooking/the-cake-bosss-vanilla-cake-recipe/

 

http://www.rachaelrayshow.com/recipe/13587_Buddy_Valastro_Italian_Cream_Custard/index.html

 

now it says "2 cups Italian Custard Cream (page 234)" and the recipe i can locate is italian cream custard which probably is the same thing but ... if you can find page 234 of that reader's digest you could be sure

 

best baking to you

camomama5 Posted 5 Oct 2014 , 6:00pm
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AThank you so much for taking the time to respond! Think it'll work for a 3D Chevy Tahoe? Kind of a boxy ride so shouldn't be too bad.

-K8memphis Posted 5 Oct 2014 , 6:06pm
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i never made these -- just looked up ultimate butter cake for you -- i got a coupla recipes i will pm you that i can personally vouch for -- however for a white or yellow cake sculpture i would use a box mix and the wasc additions because i would take a sculpture in & out the fridge and it goes in & out better than butter recipes for me --

camomama5 Posted 5 Oct 2014 , 9:53pm
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AThank you!

SRumzis Posted 7 Oct 2014 , 7:29pm
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AI use WASC method with the following subs: 18.25 dh butter golden mix, 3 eggs not egg whites, 7 t butter instead of oil, 3 T butterscotch instant pudding, 1 tsp salt instead of 3/4 tsp, 2 tsp butter extract instead of other extracts, and 1c water instead of 1&1/3 c. Works great for me!

Rfisher Posted 7 Oct 2014 , 9:16pm
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AYou're [I]probably[/I] looking for Sarah Phillips UBC recipe from Baking 911 Which is a paid access recipe on her site, You [I]maybe[/I] saw it recommended many times but not freely given out on those same CC threads, but directed to the site instead. But K8's recommendation of not using a straight scratch butter cake that might get in and out of the fridge if you're concerned about taste/texture changing, [I]is right on[/I].

MBalaska Posted 9 Oct 2014 , 12:50am
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I just made this one by Toba Garrett, today.  It's delicious, and pretty easy to make, although it takes a long time to cream the butter/sugar with her instructions.  I'll find out later if it dries out or not.   Course I have a habit of eating yellow 'real butter' cakes without icing when they are good.:razz:

 

http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358

 

it's posted in the great scratch off thread, so there's more feedback about it in that thread.  Man I love scratch cakes.

rjcakes Posted 9 Oct 2014 , 9:02pm
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MBalaska - that has been my go to recipe for yellow cake for a couple of years - it's great every time!

RJ

MBalaska Posted 9 Oct 2014 , 11:48pm
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I'm snacking on the unfrosted cupcakes right now.  It is the first butter cake that I've made with real buttermilk. I actually think that it tastes slightly better than the butter cake by Sylvia Weinstock made with sour cream.  The texture of the cake is slightly softer with a tighter crumb also.  I say slightly because I can eat them all without frosting/icing and I love scratch cakes.  Scratch cakes always taste so good to me that I don't ever need icing to eat and enjoy them.

 

I would like to get ahold of that one chemical that keeps commercial box mix cakes from drying out, and put it in my  butter scratch cakes.  I've yet to try adding simple syrup to cakes, but will have to eventually do it with the yellow-butter scratch cakes.

MBalaska Posted 10 Oct 2014 , 12:03am
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@rjcakes have you ever put a simply syrup on your yellow-butter Toba Garrett layer cakes to keep them from drying out?

rjcakes Posted 10 Oct 2014 , 12:31am
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AMBalaska-I wrap all my cakes in Saran Wrap while a little warm and put in the freezer-even if it's just for a day. Never had anyone tell me my cakes are dry! I think the only recipes I used a simple syrup on when baking were Rose Berenbaums recipes with the mixing method other than creaming ( I always forget the name!) I love the texture of her cakes but in my experience a lot of people don't so I only make them for me... Happy baking to you!

MBalaska Posted 10 Oct 2014 , 12:39am
post #14 of 40
Quote:
Originally Posted by rjcakes 

MBalaska-I wrap all my cakes in Saran Wrap while a little warm and put in the freezer-even if it's just for a day. Never had anyone tell me my cakes are dry! I think the only recipes I used a simple syrup on when baking were Rose Berenbaums recipes with the mixing method other than creaming ( I always forget the name!) I love the texture of her cakes but in my experience a lot of people don't so I only make them for me...
Happy baking to you!

 

no one I knew liked the RB cakes either, so I donated her book to the public library.

 

I've still got the TG cakes in saran wrap, waiting to make SMBC. I may eat the whole thing myself and not share this one.   The recipe sure made a ton of batter!  It made two 6"x2" rounds plus 24 standard cupcakes.  The recipe says it makes two 8"x2" rounds, but I'll bet I could get three easily.

MBalaska Posted 10 Oct 2014 , 10:49pm
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Just cut a slice of the 6" cake with SMBC icing.  Wonderful cake, delicious, tender, good crumb. YUM!  The Epicurious Toba Garrett butter cake is going into the notebook.  Thanks.

JerryLINY Posted 11 Oct 2014 , 12:35am
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Have you ever tried King Arthur's Cake Enhancer?  It's actually mono and diglycerides which is used in most commercial baked goods and vegetable shortenings.

JerryLINY Posted 11 Oct 2014 , 12:38am
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Here is another website that sells it: http://www.modernistpantry.com/glycerin-flakes.html

MBalaska Posted 11 Oct 2014 , 2:05am
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Quote:

Originally Posted by JerryLINY 
 

Have you ever tried King Arthur's Cake Enhancer?  It's actually mono and diglycerides which is used in most commercial baked goods and vegetable shortenings.

 

No, and I've glanced at it several times in the past  and never really given it a thought.  because back in the day I made people lots of boxed mix cakes for quick & cheap.  N.ow I've moved to scratch.  Never gave it a thought, but thanks..........I'll get a bit and give it a go.

King Arthur has so many great quality things on their website.

vldutoit Posted 11 Oct 2014 , 2:55am
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AMB try adding a couple of teaspoons of glycerin to your scratch cakes and see if that helps. I use it from time to time depending on the cake.

MBalaska Posted 11 Oct 2014 , 3:09am
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Glycerin, I've got plenty of that because of homemade fondant.  So that acts as a moistener, can't hurt to try. maybe a tablespoon in a recipe??

It's only the strictly yellow vanilla all- butter scratch cakes that tend to dry out a little faster.  white, chocolate and every other flavor stays moist and tender.

 

this yellow cake recipe with the buttermilk is holding up pretty well though, it's day 3 and it's not dry *just had some with coffee for desert.  There must be something really wonderful in the real buttermilk that keeps the cake nice. Scratch cakes with buttermilk is very new to me.

vldutoit Posted 12 Oct 2014 , 12:48am
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ABeing a southern girl and all, we use buttermilk in everything. We even soak our deer meat in it as a tenderizer

camomama5 Posted 12 Oct 2014 , 11:54pm
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AThank you guys for taking the time to respond. I appreciate it. Going to try that yellow cake. And MBalaska.....REAL buttermilk you said.....Do you mean the kind you buy already made or make yourself? I always make my own with 1T. vinegar to 1c. milk. Same thing or no?

camomama5 Posted 13 Oct 2014 , 12:03am
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ARfisher---A) yes B) yes and C) yes, exactly. And thank you! And now I'm really bummed because I made a pumpkin spice cake today for someone else and personally I think it sucked. I try to do everything from scratch now because I feel it can be a huge marketing advantage. The flavor was nice, but texture was too heavy for me. Recipe called for 2 c. pumpkin purée. I tried to get most of the liquid out but I still feel it was too heavy. If anyone has a great pumpkin spice cake recipe and you feel like sharing, that would be great. Thank you guys so much. Oh by the way....I use nothing but IMBC so the filling for this pumpkin was pumpkin pie filling.....drained canned pumpkin purée, 2 tsp cinnamon and 1 tsp each of nutmeg and cloves all added to pumpkin purée first, then to IMBC. TO. DIE. FOR. Might be the only thing that saves that cake.

Cevamal Posted 13 Oct 2014 , 2:04am
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One thing that might help to get more of the liquid out of the pumpkin is to cook it with some of the sugar from the recipe until it reduces and thickens. It intensifies the flavor and drives off a lot of the water.

MBalaska Posted 13 Oct 2014 , 11:01pm
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started to put the glycerine in the epicurious Toba Garrett recipe, then got the bright idea to taste the glycerine.  :o

it tastes like fuel. Just couldn't bring myself to put it in a delicious scratch recipe.  I added a touch of sugar and sour cream instead.

vldutoit Posted 14 Oct 2014 , 1:19am
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ALol MB! You don't put that much in so that your cake can take off the runway!

MBalaska Posted 14 Oct 2014 , 3:16am
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:lol:  I believe you,  and if I actually tasted the chemicals that are put in the box mix --- just by themselves -- it'd be the same flavor

major yuck.

camomama5 Posted 14 Oct 2014 , 9:01am
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AMBalaska....checked out your hunting cakes. Really nice. Love the grizzly bear one. And as a hunter myself (shotgun and bow) those 20 g. shells are dead on. Awesome!

camomama5 Posted 14 Oct 2014 , 9:03am
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ACevamal.....do you think I could cook it out AND add a little more flour? Maybe 1/4. c? Just a guess.

Cevamal Posted 14 Oct 2014 , 4:34pm
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ANot sure what the flour would do. Sorry!

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