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bonnie butter cake with italian meringue buttercream frosting

(3 ratings)
Recipe by
Mary Louise
Marshfield, WI

I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at . This is Jim's favorite frosting!

(3 ratings)
prep time 1 Hr
cook time 45 Min

Ingredients For bonnie butter cake with italian meringue buttercream frosting

  • 2/3 c
    butter, room temperature
  • 1 3/4 c
  • 2
  • 1 1/2 tsp
    vanilla extract
  • 2 3/4 c
  • 2 1/2 tsp
    baking powder
  • 1 tsp
  • 1 1/4 c
  • italian meringue buttercream frosting ***(this will frost a 13x9 inch cake or two layer 8 inch cake. double for larger cake.)
  • 1/4 c
    cold water
  • 1 c
    plus, 2 tablespoons white sugar
  • 1/2 c
    egg whites
  • 3 stick
    butter, room temperature
  • 1 tsp
    white vanilla extract

How To Make bonnie butter cake with italian meringue buttercream frosting

  • 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.

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