Fabulous Butter Cake Virtual Potluck + Giveaway!
This post is organized by Virtual Potluck and sponsored by Anolon, WÜSTHOF, Paula Deen, Microplane, Gibbs-Smith, and Nielsen-Massey, who provided products to the participating bloggers as well as items for this giveaway – so exciting!!!
Fabulous Butter Cake? Oh yes – doesn’t this cake look amazing?!! And today, we are having a potluck too! AND a giveaway you say? Let me tell you more!
Where do I start? With the Fabulous Butter Cake Recipe or to tell you all about the giveaway? Well I guess I have to pick one. Hmmm…. giveaway – let me start there.
The giveaway, it’s fabulous! You win….and ALL THIS will be yours! One giveaway winner will receive a copy of French Desserts by Hillary Davis, an Anolon Advanced Bronze 5-piece baking set, a Paula Deen 3-piece mixing bowl set, a WÜSTHOF GOURMET 6-inch Cake Knife, a Microplane Premium Classic Spice Grater and Spice Cup Grater, and Nielsen-Massey almond and lemon extracts.
AND A second winner will receive a copy of French Desserts by Hillary Davis.
How cool is that? There’s a link at the bottom of this post to enter AND several different ways to win. It’s easy, so make sure you enter!
When I say potluck what memories kick in for you? For me, many years ago I worked at Trojan Nuclear Power Plant. Even though it was shirt work, we often had potlucks and they were the BEST! Everyone would bring in their most delicious dish to join in the fun.
For nearly 10 years I worked as a Security Supervisor at Trojan. The plant produced power for about 20 years before it was decommissioned. A few years after that the 499 foot cooling tower was imploded. It was quite the site to see. A friend of my Dads sent him these pictures and I think they are amazing.
So when I think Potluck, I think back to working at Trojan, which reminds me of the decommissioning of the plant and the subsequent implosion of the tower. Funny how memories work!
So let’s talk about our Virtual Potluck and this delicious Butter Cake!
The flavor is sweet, but not over the top. It only uses 1 cup of sugar, but this is a butter cake, so that’s where the big flavor comes in. This cake is dense and delicious, a real sweet treat! This lovely cookbook from French Desserts has great step-by-step directions. It is beautifully decorated with amazing pictures. If you enjoy cookbooks as much as I do, you’ll love adding this one to your collection.
I’m pretty proud of myself – I made this! 😀
I cooled the cake on the cooling rack from Anolon Advanced Bronze 5-piece baking set and sliced it with a WÜSTHOF GOURMET 6-inch Cake Knife.
If you want to sample other desserts from our Virtual Potluck (and enter the giveaway!) be sure to stop by Foodhunter’s Guide to Cuisine to taste the Pear and Salted Caramel Cake. Miss in the Kitchen shared delectable Mini Raspberry Croissants! If cookies are what you crave grab some Laughing Cow Sugar Cookies from Cookie Dough and Oven Mitt. Or I bet you could sneak Chocolate Sables from from Cookistry! Ok…maybe a recipe from each – but you can still enter the giveaway! Make sure you stop by because I’m pulling for you to win!
Fabulous Butter Cake
- 3 sticks salted butter softened
- 1 cup granulated sugar
- 1/2 cup tightly packed light brown sugar
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon egg beaten with 1 water
- 1 teaspoon egg beaten with 1/2 water
- 1 tablespoon light corn syrup
- 1/4 teaspoon pure vanilla extract
- Generously butter and sugar the springform pan
- Slice the butter into the bowl of the stand mixer. Add the sugars and beat until the mixture is very lightl and fluffy, about 3 minutes. Add the egg yolks and vanilla and mix until well blended.
- Sift the flour and baking powder into the bowl and beat on low until just blended. Remove the bowl, scrape down the sides, mix once quickly with a spoon, and then scrape everything into the pan. The dough will be sticky.
- Spread the dough into the pan, smoothing the top with the back of a wet spoon or your fingers. Pour half of the egg wash onto the dough and use your fingers to smooth out the top. Pour out any excess egg wash from the cake and discard any remaining wash.
- Using a wet fork, press in gently and drag the fork across the surface to make a cross then add in additional fork strokes across the surface in a decorative pattern. Place in the refrigerator for 45 minutes.
- After 30 minutes begin preheating the oven to 325 degrees F.
- After the dough has chilled for 45 minutes, bake it in the oven for 45 minutes. Do not remove it from the oven or turn off the heat as the cake will be going back in.
- With a fork, beat together the ingredients for the lacquer. Brush the top of the cake with this mixture (it might deflate a little so work quickly) then continue to bake for another 10 minutes, until it has a slightly shiny top and a tester comes out clean.
- Leave the cake to cool in the pan for 15 minutes before you unmold it.
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