Butter Cake


  • Wilma Gonzalez April 26 at 7:42am
  • Butter Cake
  • (If you want to make half of the receipe)
  • 3 cups cake flour
  • 2 cups granulated sugar
  • 2 sticks butter
  • 1 cup milk
  • 1 tbsp white vanilla
  • 1 tbsp of almond emulsion
  • 5 eggs, separated


  1. Separate eggs and we beat the egg until it becomes whites meringue. Put it a part. We beat the butter until smooth. Then add milk and flour, alternating flour and milk. We start with flour and end with flour. We beat until the dough is of good consistency. Mix egg whites with the mixture of remaining ingredients. We beat like we’re wrapping toward the same direction. Pour the mixture into a greased mold.
    Bake at 350 degrees about 60 minutes. You can open the oven after ½ and hour.
    Makes 4 8-inch pan
    This recipe is for a 10 x 3 pan or 2 recipes of 6 x 3 (40 minutes)

1 cup water
1 cup sugar
1 tbsp almond extract or any extract that you want

In a pan put all ingredients until the sugar dissolves. Cool and pour over cake then decorate as desired.

Comments (3)


This recipe seems great, but I think your suppose to start by beatting the two sticks of butter until smooth, add sugar, mix until incorporated. Add egg yolks one at a time and finally add flour alternating with milk and flavorings. In a separate bowl beat egg whites until peaks form. Incorporate to batter by hand in a folding method.