This Old Fashioned Butter Cake is a nostalgic, melt-in-your-mouth dessert with a golden crumb and a sweet glaze—so simple yet utterly irresistible. You’ll find yourself coming back to this classic baking recipe time and again.
Why You’ll Love This Recipe
– Feels like grandma’s kitchen in every bite
– Uses pantry-staple ingredients—no fancy shopping list
– Ready in about an hour, from bowl to plate
– Perfect for afternoon tea, potlucks, or a cozy family dessert
– Tender crumb that stays moist for days
– Easily sliced and shared (no awkward cake cutting here)
– Customizable with zests, spices, or your favorite extract
– Keeps well at room temperature—great for gifting
Ingredients
– 2 cups (240 g) all-purpose flour (spooned and leveled)
– 2 teaspoons baking powder
– ¼ teaspoon fine salt
– 1 cup (227 g) unsalted butter, softened (I love Plugrá or Kerrygold)
– 1¼ cups (250 g) granulated sugar (cane sugar works too)
– 3 large eggs, room temperature
– 2 teaspoons pure vanilla extract (or almond extract for a twist)
– ½ cup (120 ml) whole milk (substitute buttermilk for tang)
Optional Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
1. Preheat the Oven
Preheat to 350°F (175°C) and grease a 9-inch round pan with butter or nonstick spray—don’t skip this, or your cake might stick!
- Whisk Dry Ingredients
In a medium bowl, whisk flour, baking powder, and salt until evenly blended. This keeps the cake light and avoids flour pockets. - Cream Butter and Sugar
In a large bowl (or stand mixer with the paddle), beat softened butter and sugar on medium speed until pale and fluffy—about 3–4 minutes. You’re aiming for volume here, so be patient. - Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition; scrape down the bowl sides. Then stir in vanilla. Tip: room-temp eggs incorporate more smoothly, giving you that tender crumb. - Alternate Milk and Flour
With mixer on low, add dry ingredients and milk in three parts—beginning and ending with flour. Mix just until combined; overmixing can make the cake dense. - Transfer and Smooth
Pour batter into your prepared pan, smoothing the top with an offset spatula. Gently tap the pan on the counter to release large air bubbles. - Bake Until Golden
Bake for 45–50 minutes, or until the top is light golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through for even browning. - Cool Before Glazing
Let the cake rest in the pan for 10 minutes, then invert onto a wire rack and cool completely—this prevents the glaze from running right off. - Whisk Up the Glaze
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth; adjust thickness with more sugar or milk if needed. - Drizzle and Serve
Drizzle glaze over the cooled cake, letting it drip down the sides. For a special touch, sprinkle with flaky sea salt or lemon zest.
Servings & Timing
– Yield: 10 slices
– Prep Time: 15 minutes (including pan prep)
– Bake Time: 45–50 minutes
– Cool & Glaze: about 15 minutes
– Total Time: ~1 hour 20 minutes
Variations
– Lemon Zest Cake: Add 1 tablespoon lemon zest to batter and swap vanilla for lemon extract.
– Chocolate Marble: Swirl in ¼ cup melted dark chocolate before baking.
– Almond Bliss: Replace vanilla with almond extract and top with slivered almonds.
– Spiced Version: Stir 1 teaspoon cinnamon and ¼ teaspoon nutmeg into the dry mix.
– Berry-Swirl: Fold in ½ cup crushed raspberries or strawberries for a fruity twist.
– Gluten-Free: Substitute a 1:1 gluten-free flour blend; add ½ teaspoon xanthan gum if not included.
Storage & Reheating
Store at room temperature in an airtight container for up to 3 days—no refrigeration needed unless your kitchen is very warm. To freeze, wrap tightly in plastic and foil; it’ll keep for up to 1 month. Thaw on the counter, then warm individual slices in the microwave for 10–15 seconds.
FAQs
Q: Can I use salted butter instead?
A: Yes—just omit the extra ¼ teaspoon salt in the flour mix.
Q: Why is my cake dense?
A: Overmixing or measuring flour by scooping can compact it—try spooning and leveling the flour next time.
Q: Can I bake this in a loaf pan?
A: Absolutely—bake at the same temp for 50–60 minutes, checking with a toothpick around 45 minutes.
Q: What’s a good substitute for whole milk?
A: Buttermilk adds a lovely tang; you can also use half-and-half for extra richness.
Q: How do I know it’s done?
A: The top should be light golden and spring back when gently pressed; a toothpick should come out clean.
Q: Can I add frosting instead of glaze?
A: Yes—a simple cream-cheese frosting pairs beautifully, though it’s richer and best refrigerated.
Q: How do I prevent a dry cake?
A: Measure accurately, avoid overbaking by checking a few minutes early, and cool promptly.
Q: Can I make this dairy-free?
A: Swap butter for vegan spread and use your favorite plant milk; texture may vary slightly.
Conclusion
This Old Fashioned Butter Cake is a true crowd-pleaser—tender, buttery, and just sweet enough to satisfy every craving. Whether you’re sharing at a family gathering or nibbling with your afternoon tea, it never disappoints. Give it a try, leave a comment below, and don’t forget to explore my other homemade baking recipes for more nostalgic treats!
Old Fashioned Butter Cake
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup unsalted butter softened (Room temp)
- 1 1/4 cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a large bowl or stand mixer, beat softened butter and sugar on medium speed until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract until smooth.
- With mixer on low, add the flour mixture and milk alternately in three parts, beginning and ending with flour; mix until just combined.
- Pour batter into prepared pan, smooth the top, and tap gently on the counter to release air bubbles.
- Bake for 45–50 minutes, rotating halfway through, until the cake is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before glazing.
- Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and desired consistency.
- Drizzle glaze over the cooled cake and let it set for a few minutes before slicing.
Notes
Nutrition
