We’ve always cherished the Betty Crocker Bonnie Butter Cake as a timeless favorite that evokes warm kitchen memories. This classic recipe from the iconic Betty Crocker brand first appeared in the mid-20th century and has won hearts with its simple buttery goodness.
It’s perfect for novice bakers or busy families looking for an easy treat that delivers big on flavor. We’ll guide you through recreating this crowd-pleaser so you can enjoy its moist texture and rich taste in your own home.
Ingredients
To recreate our Betty Crocker Bonnie Butter Cake with its signature moist texture and buttery richness, we start by assembling these key ingredients. We’ll list them in the order they’re typically prepared, including any specific prep notes for accuracy.
Cake Ingredients
- 2 ½ cups all-purpose flour: Sifted to ensure a light and airy crumb that enhances the cake’s delicate structure.
- 1 ½ cups granulated sugar: Provides the perfect sweetness to balance the buttery flavor, creating a tender bite.
- 1 cup unsalted butter: Softened to room temperature for easy creaming, delivering that classic rich and velvety taste we love.
- 4 large eggs: At room temperature to promote better emulsification and contribute to the cake’s moist, golden rise.
- 1 teaspoon vanilla extract: Pure variety for a subtle, aromatic depth that elevates the overall buttery essence.
- 2 ½ teaspoons baking powder: Fresh and measured precisely to guarantee a fluffy lift without overpowering the flavors.
- ½ teaspoon salt: Adds a hint of contrast to amplify the sweetness and butter notes.
- 1 ¼ cups whole milk: Chilled to help control the batter’s consistency, ensuring a smooth, creamy blend that results in ultimate moistness.
With these ingredients, we’re set to craft a cake that captures the timeless appeal of the Betty Crocker Bonnie Butter Cake.
Tools and Equipment
Now that we have gathered our key ingredients for the Betty Crocker Bonnie Butter Cake, we shift our focus to the essential tools and equipment. These items ensure precise preparation and baking, helping us achieve that signature moist texture and buttery flavor with ease.
To bake this timeless cake successfully, we recommend the following must-have tools. We’ve organized them into a list for clarity, with bold for key items and italics for specific notes on their use:
- Large mixing bowl: Ideal for combining dry ingredients like flour and sugar; opt for a bowl with a 4- to 6-quart capacity to avoid spills during mixing.
- Electric mixer: A handheld or stand mixer is crucial for creaming the softened unsalted butter and sugar to perfection, ensuring a light and airy batter—we suggest one with at least 250 watts for efficient results.
- Measuring cups and spoons set: Accurate measurements are vital for baking success; use a standard set including 1-cup, ½-cup, and ⅓-cup measures, plus spoons for teaspoons and tablespoons.
- Sifter or fine-mesh strainer: Helps aerate and remove lumps from the 2 ½ cups of sifted all-purpose flour, promoting even distribution in the batter.
- 9-inch round cake pans: You’ll need two of these for a classic layered Betty Crocker Bonnie Butter Cake; choose non-stick pans for easy release and grease them lightly for optimal results.
- Rubber spatula: Perfect for scraping down bowl sides and folding in ingredients like eggs and milk without deflating the mixture.
- Cooling rack: Allows the baked cake to cool evenly after removing from the oven, preventing sogginess—aim for a wire rack that fits your pans.
- Oven thermometer: Ensures your oven is at the precise 350°F required for baking, as even slight variations can affect the cake’s rise and texture.
For quick reference, here’s a simple table outlining the recommended tools, their primary functions, and any specific requirements:
| Tool | Primary Function | Specific Requirements |
|---|---|---|
| Large mixing bowl | Combining ingredients | 4- to 6-quart capacity |
| Electric mixer | Creaming butter and sugar | At least 250 watts |
| Measuring cups/spoons | Accurate measuring | Standard set for cups and spoons |
| Sifter | Aerating flour | Fine-mesh for even sifting |
| 9-inch round pans | Baking the cake | Non-stick, two pans |
| Rubber spatula | Scraping and folding | Heat-resistant material |
| Cooling rack | Even cooling | Wire design to fit pans |
| Oven thermometer | Temperature accuracy | Digital or analog for 350°F check |
With these tools in hand, we’re set to move seamlessly into the preparation steps, ensuring our Betty Crocker Bonnie Butter Cake turns out flawlessly every time.
Instructions
We walk you through the straightforward steps to create our Betty Crocker Bonnie Butter Cake, drawing on classic techniques for that signature moist texture and buttery flavor that families have loved for generations.
Prep
Begin by gathering your ingredients and tools as outlined earlier, ensuring everything is at the ready for seamless preparation.
- Sift the dry ingredients: In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. This step ensures even distribution and a light crumb in the final cake.
- Cream the butter and sugar: Using your electric mixer on medium speed, beat 1 cup of softened unsalted butter with 1 ½ cups of granulated sugar in a separate large bowl for about 3-5 minutes until the mixture is pale, fluffy, and aromatic with a rich, buttery scent that hints at the cake’s indulgent taste.
- Add eggs and flavoring: Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth, emulsified batter. Then, mix in 1 teaspoon of pure vanilla extract to enhance the warm, comforting notes that define this timeless recipe.
- Alternate wet and dry ingredients: Gradually add the sifted dry ingredients to the creamed mixture in three parts, alternating with 1 ¼ cups of whole milk added in two parts. Start and end with the dry ingredients, mixing on low speed just until combined to avoid overworking the batter and maintain that perfectly moist texture.
Bake
Once the batter is ready, transfer it to your prepared pans for baking to achieve the golden, tender results.
- Prepare the pans: Grease and flour two 9-inch round cake pans, then pour the batter evenly between them, using a rubber spatula to smooth the tops for an even rise and visually appealing layers.
- Bake in the oven: Preheat your oven to 350°F (as confirmed with your oven thermometer). Place the pans on the middle rack and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when the cake pulls slightly from the edges and fills your kitchen with an irresistible buttery aroma that signals baking success.
Cool and Serve
After baking, allow the cake to cool properly to preserve its moist texture before enjoying.
- Cool the cakes: Remove the pans from the oven and let them rest on a cooling rack for 10 minutes. Then, carefully invert the cakes onto the rack to cool completely for about 1 hour, preventing sogginess and ensuring easy handling for stacking or frosting.
- Serve with flair: Once cooled, you can frost the cakes with your favorite buttercream or serve them plain to highlight the pure, buttery flavor. Slice and enjoy with a cup of coffee for a simple yet satisfying treat that brings back mid-20th-century charm.
Make-Ahead Instructions
To help you plan your baking schedule for our Betty Crocker Bonnie Butter Cake, we offer these practical make-ahead strategies. These tips ensure the cake retains its signature moist texture and buttery flavor, making it perfect for events or busy days. Let’s break down the options step by step.
Preparing the Batter in Advance
If you’re short on time, you can prepare the batter ahead and bake later. This method keeps the fresh, buttery essence intact.
- Step 1: After mixing the batter as outlined in our preparation instructions, cover the bowl tightly with plastic wrap or transfer it to an airtight container.
- Step 2: Refrigerate the batter for up to 24 hours. We advise stirring it gently before use to restore its smooth consistency.
- Step 3: When ready to bake, let the batter sit at room temperature for 15-20 minutes to soften, then proceed with pouring it into your prepared pans and baking at 350°F for 25-30 minutes.
Baking and Storing the Cake Layers
Baking the cake layers in advance is ideal for layering flavors or frosting later without rushing.
- Gather your baked layers: Once cooled completely on a rack, wrap each 9-inch layer individually in plastic wrap.
- Short-term storage: Store wrapped layers in the refrigerator for up to 3 days. We recommend placing them in a sealed container to prevent drying.
- Freezing for longer storage: For extended make-ahead options, freeze the wrapped layers for up to 2 months. Thaw them overnight in the refrigerator before use.
To summarize storage times clearly, here’s a quick reference table:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration (Batter) | Up to 24 hours | Stir before baking to ensure even texture. |
| Refrigeration (Baked Layers) | Up to 3 days | Keep wrapped to maintain moisture. |
| Freezing (Baked Layers) | Up to 2 months | Thaw slowly in the fridge for best results. |
Assembling and Frosting Ahead
For a fully prepared cake, assemble and frost in advance to save time on the day of serving.
- Assemble the cake: Once layers are cooled or thawed, stack and frost as desired. Cover the finished cake loosely with plastic wrap or store in a cake keeper.
- Refrigerate the assembled cake: Chill for up to 2 days. We suggest letting it sit at room temperature for 30 minutes before serving to enhance the buttery flavor.
- Freezing the frosted cake: If freezing, wrap the assembled cake securely and freeze for up to 1 month. Thaw in the refrigerator overnight, then bring to room temperature.
By following these make-ahead instructions, you’ll enjoy our Betty Crocker Bonnie Butter Cake’s timeless appeal with minimal last-minute effort.
Conclusion
We’ve loved sharing the timeless charm of the Betty Crocker Bonnie Butter Cake with you. It’s a recipe that brings simple joy and buttery perfection to any occasion.
As we wrap up, remember this cake’s versatility makes it a staple in our kitchens. We’re confident you’ll enjoy baking and savoring it as much as we do, creating sweet memories along the way.
Frequently Asked Questions
What is Betty Crocker Bonnie Butter Cake?
Betty Crocker Bonnie Butter Cake is a classic, simple recipe from the mid-20th century known for its moist, buttery flavor. It’s perfect for beginner bakers or busy families, offering an easy way to create a delicious treat at home with straightforward ingredients and steps.
What ingredients are needed for Bonnie Butter Cake?
You’ll need 2 ½ cups sifted all-purpose flour, 1 ½ cups granulated sugar, 1 cup softened unsalted butter, 4 large eggs at room temperature, 1 teaspoon pure vanilla extract, 2 ½ teaspoons baking powder, ½ teaspoon salt, and 1 ¼ cups chilled whole milk. These ingredients ensure a rich, moist texture that’s simple to mix.
What tools are required to bake Bonnie Butter Cake?
Essential tools include a large mixing bowl, electric mixer, measuring cups and spoons, sifter or fine-mesh strainer, two 9-inch round cake pans, rubber spatula, cooling rack, and oven thermometer. Each helps achieve precise preparation and the cake’s signature buttery results.
How do I prepare and bake Bonnie Butter Cake?
Start by sifting dry ingredients, then cream butter and sugar. Add eggs and vanilla, alternating wet and dry ingredients for smooth batter. Grease pans, bake at 350°F for 25-30 minutes, and check doneness with a toothpick. Cool on a rack before serving for that perfect moist texture.
Can I make Bonnie Butter Cake ahead of time?
Yes, prepare batter up to 24 hours in advance and refrigerate, or bake layers and store them. Freeze baked layers for up to 3 months. For assembly, refrigerate frosted cake for 1-2 days. Follow these steps to enjoy fresh-tasting cake with minimal effort on the day.
How should I store the baked Bonnie Butter Cake?
Store unfrosted layers at room temperature for up to 2 days, wrapped tightly. Refrigerate frosted cake for up to 5 days or freeze for up to 3 months. Thaw in the fridge before serving to maintain the cake’s moist, buttery flavor. Always use an airtight container.