Wilton’s Timeless Butter Cake: A Symphony of Simplicity and Flavor

There are certain cakes that, when you encounter them, instantly transport you back to a specific moment in time. For me, Wilton’s Butter Cake is one of those culinary touchstones. It reminds me of my grandmother’s kitchen, a place perpetually filled with the comforting aroma of baked goods. She wasn’t a fancy baker, but everything she made was infused with love and a deep understanding of simple, quality ingredients. This cake, with its unpretentious elegance and rich, buttery crumb, embodies that very essence – a testament to the fact that sometimes, the most profound flavors come from the most straightforward preparations.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12
• Yield: Two 9-inch round layers
• Dietary Type: Classic

Ingredients

The beauty of this cake lies in its reliance on fundamental pantry staples, allowing the quality of each ingredient to shine through.

• 1 1⁄2 cups butter, at room temperature
• 2 1⁄2 cups granulated sugar
• 5 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3⁄4 teaspoon almond flavoring
• 3 cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup milk, at room temperature

Equipment Needed

To bring this delightful cake to life, you’ll need a few essential kitchen tools:

• Two 9-inch round cake pans
• Electric mixer (stand mixer or hand mixer)
• Large mixing bowls
• Measuring cups and spoons
• Whisk or fork
• Rubber spatula
• Wire cooling rack
• Toothpicks or cake tester

Instructions

The process for creating Wilton’s Butter Cake is straightforward, designed for both novice and experienced bakers. Following these steps carefully will ensure a beautifully textured and flavorful cake.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This consistent temperature is crucial for even baking.
2. Prepare the Pans: Next, generously spray your two 9-inch round cake pans with vegetable pan spray. For extra insurance against sticking, you can also lightly dust the sprayed pans with flour, tapping out any excess.
3. Cream Butter and Sugar: In a large mixer bowl, cream the softened butter and granulated sugar together. This is a critical step that incorporates air into the batter, contributing to the cake’s light and fluffy texture. Continue to mix until the mixture is noticeably light and fluffy, pale in color, and has increased in volume. This can take anywhere from 3 to 5 minutes with an electric mixer.
4. Incorporate the Eggs: Add the eggs one at a time, ensuring that each egg is thoroughly incorporated into the butter-sugar mixture before adding the next. Mix well after each addition. This gradual addition prevents the batter from becoming oily or curdled.
5. Add Flavorings: Mix in the vanilla extract and the almond flavoring. These aromatic additions provide depth and complexity to the cake’s inherent sweetness.
6. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, promoting a consistent rise and balanced flavor.
7. Alternate Dry and Wet Ingredients: Now, you will add the flour mixture alternately with the milk to the creamed butter mixture. Begin with adding about one-third of the flour mixture and mix on low speed until just combined. Then, add half of the milk and mix until just combined. Continue this process, adding another third of the flour mixture, the remaining milk, and finishing with the last of the flour mixture. Start with the flour and end with the flour. Be careful not to overmix once the flour is added; mix only until no dry streaks of flour remain. Overmixing can develop the gluten too much, resulting in a tough cake.
8. Pour into Pans: Pour the prepared batter evenly into the two prepared pans. Use a spatula to scrape all the batter from the bowl and to ensure the batter is distributed equally between the pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
9. Bake the Cakes: Bake in the preheated oven for approximately 35 minutes, or until an inserted toothpick or cake tester comes out clean. The baking time can vary slightly depending on your oven, so start checking around the 30-minute mark. The cake layers should be golden brown and spring back lightly when touched.
10. Cool Completely: Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes. This allows the cakes to set up slightly. Then, carefully invert them onto a wire cooling rack to cool completely before decorating. Patience here is key; attempting to frost a warm cake will result in a melted mess.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest recipes can be elevated with a few insider techniques.

• Room Temperature is Key: The recipe specifically calls for room temperature butter, eggs, and milk. This is not a suggestion; it’s essential for proper emulsification. Cold ingredients won’t blend smoothly, leading to a dense or greasy cake. If you forget to take ingredients out, you can quickly soften butter by cutting it into small pieces and leaving it on the counter for 15-20 minutes, or by gently warming eggs in a bowl of warm water for a few minutes.
• Don’t Over-Cream: While creaming butter and sugar is vital for aeration, over-creaming can lead to a cake that is too tender and may collapse. Aim for that pale, fluffy stage, but don’t go significantly beyond it.
• The “Start and End with Flour” Rule: This alternating method helps to prevent overmixing the flour. By starting and ending with the dry ingredients, you ensure that the batter is properly hydrated but not overworked.
• Pan Preparation is Non-Negotiable: I can’t stress this enough. A well-greased and floured pan is your best friend. For a truly professional finish and to prevent any sticking, consider using baking spray with flour already incorporated, or lining the bottom of the pans with parchment paper cut to fit before greasing and flouring.
• Oven Variability: Ovens are notoriously finicky. It’s always a good idea to know your oven’s hot spots. If you notice cakes baking unevenly, rotate the pans halfway through the baking time.

Serving & Storage Suggestions

This Butter Cake is a magnificent canvas for your favorite frosting, whether it’s a classic buttercream, a rich chocolate ganache, or a delicate cream cheese frosting. A simple dusting of powdered sugar or a drizzle of melted chocolate also works beautifully if you prefer a less elaborate finish.

For Storage: Once completely cooled and frosted (if applicable), store the cake in an airtight container. At room temperature, it will keep well for 2-3 days, provided it’s not too humid. If your cake is frosted with a cream cheese frosting or if you live in a warm climate, it’s best to refrigerate it. In the refrigerator, it will last for 4-5 days. Bring refrigerated cake to room temperature for about 30 minutes to an hour before serving for the best texture and flavor. This cake also freezes exceptionally well, either unfrosted or frosted. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	838.2 kcal
Calories from Fat
Total Fat	41.8 g	64%
Saturated Fat	25.2 g	125%
Cholesterol	243.2 mg	81%
Sodium	439 mg	18%
Total Carbohydrate	106.8 g	35%
Dietary Fiber	1.4 g	5%
Sugars	67.1 g	268%
Protein	10.8 g	21%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Variations & Substitutions

While the original recipe is perfection as is, here are a few ideas to spark your creativity:

• Citrus Zest: For a brighter, more aromatic cake, add the zest of one lemon or orange to the butter and sugar mixture.
• Chocolate Lover’s Dream: Reduce the all-purpose flour by 1/2 cup and add 1/2 cup of unsweetened cocoa powder to the dry ingredients. You might need to add a tablespoon or two more milk to achieve the right consistency.
• Spice It Up: Incorporate 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ground cloves into the dry ingredients for a warmly spiced cake.
• Nutty Notes: Fold in 1/2 cup of finely chopped nuts, such as walnuts or pecans, into the batter during the last stage of mixing.

FAQs

Q: Why is my butter cake dense and heavy?
A: This is often due to overmixing the batter after the flour has been added, which develops the gluten too much, or using ingredients that were not at room temperature.

Q: My cake sank in the middle. What went wrong?
A: A sunken cake can be caused by opening the oven door too early, underbaking, or too much leavening agent. Ensure you are baking for the full recommended time and avoid peeking too soon.

Q: Can I make cupcakes from this recipe?
A: Absolutely! This batter is perfect for cupcakes. Fill liners about two-thirds full and bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick comes out clean.

Q: How can I achieve a perfectly smooth crumb?
A: Proper creaming of butter and sugar, adding eggs one at a time, and avoiding overmixing are the keys to a smooth, tender crumb. Sifting the flour can also help.

Q: What kind of frosting pairs best with Wilton’s Butter Cake?
A: Its classic, buttery flavor is wonderfully complemented by a light vanilla buttercream, a rich chocolate frosting, or even a simple glaze.

A Final Flourish

Wilton’s Butter Cake is more than just a recipe; it’s an invitation to create moments of joy. It’s the perfect foundation for celebrations, a comforting treat on a quiet afternoon, or simply a delicious way to show someone you care. Bake it, share it, and savor the simple, honest goodness that only a cake made with care and quality ingredients can provide. I encourage you to try this recipe, experiment with the variations, and discover your own cherished memories baked into its golden layers. Enjoy every bite!