Recipe by Sarah Phillips © 2003 Sarah Phillips CraftyBaking.com
Variations: Ultimate Chocolate Butter Cake or UCBC and Variations; Ultimate Buttery Streusel Crumb Coffee Cake and Variations; Ultimate Cinnamon Crunch Coffee Cake; Ultimate Coconut Butter Cake or UCOBC; Ultimate Egg Nog Butter Cake or UENBC; Ultimate Fresh Strawberry Butter Cake or UFSBC; Ultimate Peanut Butter Cake or UPBC; Ultimate Pistachio Butter Cake or UPBC; Ultimate Rum Butter Cake or URBC; Ultimate White Chocolate Butter Cake or UWCBC
Recipe used with the Nutella Raspberry Bliss Cake
I created the Ultimate Butter Cake (buttercake) to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. It's now my family's favorite all-occasion cake!
I use ingredients right from the refrigerator when I bake most of my recipes, except with chocolate from the freezer, because I have found that the friction from the beaters quickly warms them. I believe that the step of using room temperature ingredients in a recipe makes them too warm, and is old-fashioned, necessary when cakes were mixed by hand. I do not see a difference on how recipes come out when using ingredients cold, right from the refrigerator, when using electric mixers of today.
CAKE RECIPE HELP
Cupcakes and photo by odetteganda © Sarah Phillips