Best 8 Bonnie Butter Cake Recipes

BONNIE BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
• Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
• Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
• TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
• 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
• 4. Combine flour, baking powder and salt.
• 5. On low speed mix in flour alternatively with milk. Do not over beat.
• 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
• 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
• 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
• 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
• 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
• 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
• 12. Add vanilla. Beat again.
• 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
• 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
• 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
• 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
• 17. Gently frost the rest of your cake with the remainder of the frosting.
• 18. NOTE: Double the frosting recipe if you making a layer cake.

BUTTER RUM BONNIE CAKE

Steps:

• Preheat your oven to 350 degrees. While waiting, grease and flour a 13x9 inch pan. You can also use two 9 inch pans or three 8 inch pans if you prefer a layer cake.
• Start with the cake ingredients. In a large mixing bowl, mix the sugar, butter, eggs and vanilla on low speed until the mixture begins to get fluffy. This usually takes two or three minutes if your butter is nice and soft.
• Beat the mixture on high speed (the highest your mixer will go!) for five minutes, scraping the sides of the bowl to ensure complete mixing. This step is very important; do not skip it to save time! It will make all the difference in the fluffiness of the cake. The mixture should be pale and resemble cheesecake filling by the time you are finished mixing.
• Beat in the flour, baking powder, salt and milk alternately on low speed. The mixture will thicken considerably as more flour is added. This is great for giving those arm muscles a workout!
• Add the rum or rum flavoring and give the mixture a final mix on low speed. You can add a little more rum if you're so inclined, but too much will ruin the consistency of the cake. Save it for the glaze or get yourself a drink!
• Pour the mixture into your pan(s).
• Bake until a toothpick inserted into the center of the cake comes out clean. For 13x9 pans this is approximately 45-50 minutes; for layers this is approximately 30-35 minutes.
• Let the cake cool while you make the glaze.
• Heat the butter in a small saucepan over low heat until it is fully melted.
• Slowly add the rum or rum flavoring and the powdered sugar. Make sure you take the time to dissolve the sugar, it can take a few minutes to fully melt. The glaze should thicken considerably by the time the last of the sugar is added. You can add more rum than the amount listed if you're so inclined, but too much will cause consistency problems.
• If the glaze is too thick, add hot water one tablespoon at a time until it reaches the consistency you want. For this cake I prefer leaving it on the thicker side (1-2 tablespoons of water at the most) but it is a matter of personal taste.
• Add the nutmeg and cinnamon. These spices are optional, but they add a lot of character to the glaze and give it a flavor similar to a hot buttered rum - yum! Add more if you like this combination, the amounts listed are conservative for what my family in particular enjoys!
• Let the glaze cool for a minute or two and then pour it over the top of the cooled cake. Use a spatula or spoon to help make sure the cake gets fully covered if the glaze is on the thicker side. To really make sure the glaze gets into the cake, you can poke holes in the top of the cake with a fork before pouring - this will help the cake soak up the glaze.
• Let the cake sit for at least half an hour before serving. This will give the glaze time to harden up a little and become more like a smooth frosting than a wet glaze.
• Serve and enjoy! You can sprinkle a little extra nutmeg and cinnamon over the top for presentation, but I've found that the taste of the cake requires no bells and whistles to get attention! It may look and feel simple, but this is deceptive once you get a taste of what you've made.

BONNIE BUTTER CAKE WITH FRENCH SILK FROSTING

Steps:

• 1. Preheat oven to 350' F. ease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.
• 2. In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy. Continue beating for 5 minutes on high speed, scraping bowl occasionally.
• 3. Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk. Pour into pans.
• 4. Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
• 5. Frost with French Silk Frosting or your favorite chocolate frosting recipe.
• 6. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough frosting for two 9" layers or three 8" layers. Variation: This cake is also delicious with a lemon frosting.

BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART 2

Steps:

• 1. Melt butter and chocolate; stir in sugar and milk. Heat till sugar melts and let it boil to soft ball 5-6 minutes. Add 1/2 t. vanilla. Stir till it's cool enough to put on cake. (It hardens fast!)
• 2. NOTE: I put the icing on the first and second layers when it is still a little runny. I pour it over the top when it starts to stay pretty well, so the top looks pretty. I put waxed paper under the edges of the cake, so when the icing drips down, I can pull it back up the sides. After you finish icing the sides of the cake, you can remove the waxed paper at the bottom, so the plate will be clean.

BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART I-CAKE

Steps:

• 1. Heat oven to 350 degrees. Grease well and flour 3-8X1 1/2" cake pans, or 2-9X 1/1/2" square, or an oblong 13X9X2" pan. Beat butter, sugar, eggs, and vanilla 5 minutes at high speed on mixer or by hand till fluffy. Sift flour, baking powder, salt. Add in 4 additions alternately with milk. Start and end with dry ingredients. Blend on low speed just until smooth. Bake layers 30-35 minutes, oblong 45-50 min. Use with icing below.
• 2. ICING RECIPE on SEPARATE PAGE--Bonnie Butter Cake with Mama's Fudge Icing--Part 2v- https://www.justapinch.com/recipes/dessert/cake/bonnie-butter-cake-with-mamas-fudge-icing-part.html

BONNIE'S CHOCOLATE WALNUT GOOEY BUTTER CAKE

Steps:

• 1. Preheat the oven to 350 degrees, and place the rack in the CENTER of the oven.
• 2. Assemble all the ingredients before you begin. You will need a 9X13 inch pan and a hand mixer. Don't grease the pan.
• 3. Mix the cake mix, 18.25 ounce size so it will be enough mix to make a ball of dough. Add melted butter, 2 eggs and 1 teaspoon of Mexican vanilla. Stir on low to mix with a hand mixer for one minute. Finish mixing the ingredients with a wooden spoon. It will be a stiff dough in the shape of a ball.
• 4. Put the dough ball in the 9X13 inch pan and pat it down and outward with your fingers. Work it evenly and 1/2 inch up the sides of the pan. SAVE THE BOWL AND THE BEATERS for the filling, no need to wash them.
• 5. Add the chocolate chips and the chopped nuts to the pan, and spread them evenly over the crust.
• 6. Mix the cream cheese together until fluffy. Then add the vanilla and the eggs. Beat with a hand mixer 1 minute on low, then scrape the bowl down and beat one minute on more on medium until smooth. Now add the 3 3/4 cups of confectioner's sugar. Beat on 1 minute on medium speed until well mixed.
• 7. Scrape the sides down with a spatula. Pour the filling onto the chocolate cake mixture in the baking pan. Cover evenly.
• 8. Smooth the filling with a spatula. Spread it out so it covers the entire pan up to the sides of the crust. It is ready to bake.
• 9. Bake 40 minutes or so in the 350 degree oven until the sides pull away and are set, and the center jiggles slightly, and starts to turn a light carmel color. Here is what it looks like when it is baked. Cool on a wire rack. When almost cool, slice intoa bar shape -- about 20 slices. I slice once lenthgwise and then turn the pan and slice across it. You should get 20 slices.
• 10. Have a slice of this gooey cake with a scoop of vanilla ice cream on top. Enjoy!

BONNIE BUTTER CAKE

Steps:

• 1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches lightly flour.2. Beat sugar, margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).3. Bake rectangle 45 to 50 minutes, layers 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely.4. Frost rectangle or fill and frost layers with Fudge Frosting.1 SERVING: Calories 395 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 50mg Sodium 330mg Carbohydrates 63g (Dietary Fiber 1g) Protein 4g.