Ultimate Butter Cake or UBC

  • Serves: Makes two 9- x 2-inch cake layers, one 9 x 13-inch pan or 32 - 36 cupcakes; makes about 8 cups batter
  • Baking Temp (degrees F): 350
  • Views: 77402
  • Comments: 462

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 UCOBCUltimate Egg Nog Butter Cake or UENBCUltimate Fresh Strawberry Butter Cake or UFSBCUltimate Peanut Butter Cake or UPBCUltimate Pistachio Butter Cake or UPBCUltimate Rum Butter Cake or URBCUltimate 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.

Cupcakes and photo by odetteganda © Sarah Phillips 

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