Best 6 Miniature Yellow Butter Cakes Recipes

MINIATURE YELLOW BUTTER CAKES

Steps:

• Preheat oven to 350 degrees. Butter a cast-iron pan, and dust with all-purpose flour, tapping out excess. Sift together flours, baking powder, and salt in a medium bowl.
• Beat butter and sugar with a mixer on medium speed, scraping down sides of bowl as needed, until pale and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, and add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture, mixing well after each addition.
• Fill pan halfway, and bake until golden around edges (time will vary depending on size of pan). Remove from oven, and let cool in pan for 15 minutes. Transfer cakes from pan to a wire rack. Let cool. Coat each with glaze just before serving.

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

ALL-OCCASION DOWNY YELLOW BUTTER CAKE

Steps:

• Preheat the oven to 350°F.
• In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
• Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
• Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

YELLOW CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

CHOCOLATE GLAZE FOR MINIATURE YELLOW BUTTER CAKES

Steps:

• Place chocolate in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate. Let stand for 2 minutes, then stir to combine. Pour glaze over cakes. Glaze can be refrigerated for up to 5 days. Reheat glaze in a double boiler or a heatproof bowl set over a pot of simmering water before using.