Wilton Butter Cake Recipe
Wilton Butter Cake recipe delivers a rich buttery treat many people enjoy because the texture stays tender and full of comforting sweetness.This Wilton Butter Cake Recipe creates a dessert that tastes deeply satisfying and memorable. Anyone can learn the method by watching home bakers share their process in everyday kitchens or by observing family members prepare traditional cakes.
Equipment
- 2 large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Cooling rack
- Offset spatula or knife (for frosting)
Ingredients
For the Cake:
- 1 1/2 cups 3 sticks unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Buttercream Frosting:
- 1/4 cup heavy cream half-and-half, or whole milk, at room temperature
- 1 cup unsalted butter softened to room temperature
- 4 –5 cups confectioners’ sugar adjust for desired sweetness and consistency
- 2 teaspoons pure vanilla extract
- Salt to taste
Instructions
Get the Oven and Pan Ready
- Set the oven to 350°F (175°C). Prepare your cake pan by coating it lightly with butter or nonstick spray. Sprinkle a little flour over it or place a piece of parchment paper inside.
Mix Butter and Sugar
- Put the softened butter in a large bowl. Add sugar and beat together until the mixture is pale, airy, and smooth, which usually takes about 3–5 minutes.
Add Eggs and Flavorings
- Crack the eggs into the butter mixture, adding one at a time and mixing well after each. Stir in vanilla and almond extracts.
Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, and salt. Slowly fold these dry ingredients into the wet mixture, mixing gently until just blended. Stop once the flour is incorporated to keep the batter light.
Bake
- Pour the batter into the prepared pan, leveling the surface with a spatula. Place in the oven for 35–40 minutes. Test by inserting a toothpick into the center if it comes out clean, the cake is ready.
Cool
- Let the cake sit in the pan for 10–15 minutes. Then lift it out and place it on a wire rack to cool fully.
Make Buttercream Frosting
- Beat softened butter until creamy. Gradually add 4 cups of powdered sugar, one cup at a time, mixing in a bit of cream or milk along the way. Stir in vanilla extract and a pinch of salt. Adjust the texture by adding more sugar to thicken or more cream/milk to soften.
Frost and Serve
- Once the cake has cooled completely, cover it with the frosting evenly. Decorate however you like. Slice and enjoy.
Notes
Notes:
For a fluffier frosting, use 4 cups of sugar; for sweeter and thicker frosting, use 5 cups. Ensure butter and eggs are at room temperature for the cake to mix evenly.
Nutrition Facts Of Wilton Butter Cake Recipe
Calories: 450 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 22 g | Saturated Fat: 13 g | Sugar: 45 g