Here’s a recipe for a classic Old Fashioned Butter Cake—rich, moist, buttery, and perfect for any occasion.
Old Fashioned Butter Cake Recipe
Ingredients
For the Cake:
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2 ½ cups (320g) all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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1 cup (227g) unsalted butter, softened (room temperature)
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temperature
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1 teaspoon vanilla extract
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1 cup (240ml) whole milk, room temperature
For the Butter Glaze (optional but traditional):
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4 tablespoons unsalted butter
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½ cup (100g) granulated sugar
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1 tablespoon milk or cream
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1 teaspoon vanilla extract
Instructions
1. Prepare Your Oven and Pan
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or a 10-inch bundt pan. (Butter cakes often work well in bundt pans for that old-fashioned look.)
2. Mix Dry Ingredients
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
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In a large mixing bowl (or using a stand mixer with the paddle attachment), beat the softened butter on medium speed until smooth and creamy (about 2 minutes).
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Gradually add sugar and continue beating until the mixture is light and fluffy (about 3-5 minutes). This step is crucial for a tender cake.
4. Add Eggs
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Add eggs one at a time, beating well after each addition to fully incorporate.
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Mix in vanilla extract.
5. Combine Wet and Dry Ingredients
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With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions.
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Begin and end with the dry ingredients. Mix until just combined after each addition. Don’t overmix!
6. Bake
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Pour batter into the prepared pan and smooth the top.
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Bake for 40-50 minutes (for 9×13 pan) or 55-65 minutes (for bundt), or until a toothpick inserted in the center comes out clean.
7. Prepare the Butter Glaze (Optional but classic)
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While the cake is baking or right after you remove it from the oven, prepare the glaze.
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In a small saucepan, melt the butter over medium heat.
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Add sugar and milk, stirring until sugar dissolves and mixture is hot but not boiling.
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Remove from heat and stir in vanilla extract.
8. Glaze the Cake
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If you’re using the glaze, poke holes all over the hot cake with a skewer or fork and slowly pour the glaze evenly over the cake. The cake will absorb this delicious buttery syrup.
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Let the cake cool completely before slicing.
Tips for the Best Old Fashioned Butter Cake
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Make sure your butter, eggs, and milk are at room temperature to ensure even mixing.
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Don’t rush the creaming step; it incorporates air for a tender crumb.
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You can dust the cooled cake with powdered sugar for a simple finish or serve with fresh berries or whipped cream.
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This cake keeps well at room temperature, covered, for 2-3 days.