Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Butter cake recipe from the butter experts! This yellow cake is easy to prepare and popular for birthday cakes, wedding cakes and more.
Dietary Fiber: 1g
I definitely have made my share of yellow butter cakes and this recipe is not the best but definitely not the worst. I wanted to make cupcakes so I doubled the recipe and used half of it for cupcakes and the other half for a regular cake. In my opinion this recipe is great for cupcakes, initially I was worried if they would brown or not because they were taking a while in the oven but after a little patience they turned out fine. As for the cake, lets just say I won't be using this recipe for that again. It does require a little more time than usual to bake, and this may be my fault for beating so much air into the mix but it cracked at the top, and it was a mega one too. I didn't really have that problem with the cupcakes or other yellow buttercake recipes. But despite how it looks it tastes great! I have a question for bakers out there though. Did any of your cakes turn considerably hard after you let them cool? Mine did. I would like to know how not to make that happen please! Thanks.
This is my go to recipe for birthday cakes and cupcakes. I love it!
I made this recipe and was very disappointed with the results. It tasted more like corn bread than a yellow cake. Way too much baking soda. Very dry cake and tasted bad - not sweet at all which is what you want with a yellow cake..
I just made this and was very HAPPY!! with the out come if it.
Reading ur reviews seems like the recipe will be dry..have u evwe thought of putting 1/2C of oil just likw how do in a regular store bought cake? Im about to go bake it n im going to add the oil. Try adding more butter if u do not want to use oil..thats ur purpose of moisture..:-))
I loved it, I made for my grand daughters Birthday
Well, I made this cake tonight. But I had to make a lot of changes hence the 3 star's. well first I sifted the flour with the salt and baking powder twice. once then set it aside then again as I added it to the butter. I also added about 1/4 c. of sour cream and 3 tablespoons of oil. as I do with all of my cakes. I ran out of cake flour so subbed that for AP flour. then separated the white from the yolks. and added one yolk at a time as I added them to the butter,oil sugar and sour cream. I added the flour and milk in starting with flour then ending with it also.then whipped the egg white's with 1/4 t of cream of tartar to stiff peak's. then folded that in. I also added Butter extract as well as vanilla to give the cake that rich butter flavor it was missing. I then poured this over pineapples cherries and brown sugar to make a really good homemade pineapple upside down cake.Its a whole lot of steps but I really do feel if I had of followed this recipe as written it would have come out bad.
Too much flour, pretty bad.
This is a great recipe! I read the other reviews and I didnt think it was dry at all. I had to bake it a little longer than it called for but otherwise perfect. Great homemade taste
I read the reviews for this cake and decided to give it the benefit of the doubt. I added about 1/4 cup of mayonnaise and it was STILL really dry. It had a great flavor though and looked nice as well, but there's just no use for a dry cake unfortunately.
i used cake flour instead of all purpose flour,and 1 cup of butter,and 1 1/4 cup milkit was delicious and moist ,my daughter and friends like it very much..i will make this again for my friends birthday...
I baked this cake in a 9 x 13 pan -- It rose very nicely, and was very moist (I added a couple of tablespoons of sour cream to the "wet" ingredients). I just felt like it needed a bit more flavor -- perhaps next time I make it, I will experiment with different extracts (almond, rum, or a combination of lemon and orange). It definitely had a unique taste, very different from a box mix.
I used 2c of self rising flour and a cup and a half of milk i also added 1/4c of oil for moisture. no need to meaure out salt and other dry ingredients when using self rising flour because it has all of that in it already. I greased and floured a bundt cake pan and this cake came out really good!
Terrible recipe, very, very dry and tasted horrible. What a west of my time and money!!
I read the other reviews and decided to try this recipe anyway. Followed the recipe exactly but used a bundt pan and baked for 50 minutes. Then I lightly sprinkled with powdered sugar. Cake was delicious!! My family loved it. Those of you who expect it to taste like box cake, it won't. You can't compare the two. This cake tastes like the cake my mom used to make from scratch when I was a kid. It is moist on the inside and yummy. Will definitely use this recipe again!
It had good flavor...But the cake was very dense and dry
while the flavor of the cake was okay, it was rather dry even with frosting
Add 1/2 cup of lemon juice and for the topping, mix 1/3 cup lemon juice with sweetened condensed milk. Add to the cake as soon as it comes out of the oven.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/491
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I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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