Bonnie Butter Layer Cake
A rich, buttery layer cake with a tender crumb and classic vanilla flavor, perfect for celebrations or everyday desserts, appealing to all ages.
Ingredients
Instructions
- Beat eggs, sugar, butter or margarine, and vanilla for 5 minutes.
- Alternate adding flour and milk until well mixed.
- Bake at 350°F for about 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. You can substitute buttermilk for regular milk for a richer flavor. If you don't have self-rising flour, combine 3 cups all-purpose flour with 4 1/2 teaspoons baking powder and 1 teaspoon salt. This cake can also be flavored with lemon zest or almond extract for a twist.
Serving Suggestions
Serve the Bonnie Butter Layer Cake with a dusting of powdered sugar or a dollop of whipped cream. Fresh berries or a fruit compote make delightful accompaniments. It pairs beautifully with Candied Pecans(Microwave) for added crunch. Consider serving it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F for about 10 minutes to revive its fresh texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bonnie Butter Layer Cake contains roughly 1868 calories, with 14g protein, 175g carbohydrates, and 97g fat. It is an excellent source of iron (65% of the Daily Value), calcium (63% of the Daily Value), and vitamin C (47% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 658mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. Frost it the day you plan to serve it for the best texture and flavor.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will keep the cake moist while accommodating dietary restrictions.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, bake for a few more minutes and test again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).