Ingredients for Butter Cake 1957
- Vegetable Oil
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Salt
- Baking Powder
- Cake Flour
- Half And Half Cream
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How to Make Butter Cake 1957
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1/2 cup vegetable oil until light and fluffy.
- Gradually add 2 cups granulated sugar and 1 teaspoon vanilla extract. Beat until light and fluffy.
- Add 4 large egg yolks, one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Check at 30 minutes and adjust baking time as needed.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
607g
Fat
177g
Carbs
106g
