Pam'S Butter Cake
Pam's Butter Cake is a moist, tender dessert featuring rich butter flavor and a light texture. Perfect for teatime or special occasions, it pairs beautifully with fresh strawberries or peaches, making it a versatile choice for breakfast, brunch, or dessert gatherings.
Ingredients
Instructions
- Soften margarine in the microwave and add sugar.
- Add eggs to the mixture.
- Mix extract into the milk.
- Add flour and milk to the margarine and sugar mixture alternately, beginning and ending with the flour.
- Pour batter into a 9 x 12-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Top with strawberries or peaches before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of self-rising flour, you can make your own by adding 1 1/2 tsp baking powder and 1/2 tsp salt to each cup of all-purpose flour. Ensure your eggs are at room temperature for better mixing and a fluffier batter. This cake pairs beautifully with Vanilla Wafer Fruitcake for a delightful dessert spread.
Serving Suggestions
Serve the butter cake plain or topped with fresh strawberries or peaches for a refreshing touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a complete dessert experience, consider serving it alongside Vernon'S Red Velvet Cake as part of a dessert platter.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to a month. To reheat, allow it to come to room temperature and warm it in a preheated oven at 300°F (150°C) for about 10 minutes, keeping it covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pam'S Butter Cake contains roughly 366 calories, with 7g protein, 45g carbohydrates, and 18g fat. It is a good source of protein (15% of the Daily Value), iron (14% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 use regular flour instead of self-rising flour?
Yes, you can substitute regular all-purpose flour for self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour used. This will help the cake rise properly.
What can I use instead of almond or vanilla extract?
If you don't have almond or vanilla extract, you can use other extracts like lemon or coconut for a different flavor profile. Just keep in mind that the taste will vary, so choose an extract that complements your ingredients.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. If the toothpick has wet batter on it, continue baking for a few more minutes and check 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).