This old fashioned butter cake is a classic homemade dessert with a tender crumb, buttery flavor, and golden crust that’ll bring back warm memories and delight everyone at your table.
Why You’ll Love This Old Fashioned Butter Cake
- Effortless baking with simple pantry staples
- Rich, melt-in-your-mouth butter cake texture every time
- Perfect show-stopper for tea time, birthdays, or potlucks
- Easily customizable with glazes, zests, or berries
- Fragrant vanilla aroma fills your kitchen in minutes
- Great make-ahead dessert—stays moist for days
- Kid-friendly recipe that’s fun for little helpers
- Proven crowd-pleaser: my readers rate it 5 stars
Ingredients for Old Fashioned Butter Cake
- 1 cup (2 sticks) unsalted butter, room temperature (Plugrá or Kerrygold recommended)
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour (King Arthur or Bob’s Red Mill)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk (or buttermilk for extra tang)
- 2 teaspoons pure vanilla extract
- Optional: zest of 1 lemon for a bright citrus twist
Directions
- Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour—or line the bottom with parchment for easy removal. - Cream Butter and Sugar
In a large bowl, cream the butter and sugar together using a stand mixer or hand mixer until pale and fluffy, about 3–4 minutes, scraping down the sides as you go. - Add Eggs
Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth and airy. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed. - Mix Batter
Alternate adding the dry ingredients and milk to the butter mixture in three batches—beginning and ending with the dry mix—stirring just until the batter is smooth. Fold in vanilla. - Fold in Lemon Zest (Optional)
Gently stir in lemon zest now if you’re using it; it adds a lovely brightness to the classic butter cake. - Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10 minutes. - Cool and Serve
Let the cake rest in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze before slicing.
Servings & Timing
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour (including cooling)
Variations
- Lemon-Glazed Butter Cake: Drizzle a tangy lemon glaze made from powdered sugar and fresh lemon juice.
- Chocolate Swirl: Fold ¼ cup unsweetened cocoa powder into half the batter for a marbled effect.
- Berry Topped: Crown each slice with fresh berries and a dollop of whipped cream.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Maple Pecan: Stir in ½ cup chopped pecans and 2 tablespoons maple syrup for a nutty crunch.
Storage & Reheating
Store slices in an airtight container at room temperature for up to 3 days. For longer life, freeze individual slices in freezer bags for up to 2 months. To reheat, warm a slice in a 300°F oven for 5 minutes or microwave for 15 seconds, then serve with a pat of butter or dusted sugar.
FAQs
Q: Can I use salted butter?
A: Yes—just reduce the added salt to ¼ teaspoon and taste the batter before baking.
Q: Why is my cake dense?
A: Make sure your butter and eggs are fully at room temperature and avoid overmixing once you add the flour.
Q: Can I swap oil for butter?
A: You can replace half the butter with vegetable oil, but you’ll lose some of that classic buttery flavor.
Q: How do I know when it’s done?
A: A toothpick in the center should come out clean or with just a few moist crumbs.
Q: Can I bake this in a bundt pan?
A: Absolutely—just add 5–10 minutes to the bake time and watch for doneness.
Q: My cake sank in the middle—what happened?
A: It was likely underbaked or your oven temperature ran low; use an oven thermometer and test with a toothpick.
Conclusion
This old fashioned butter cake is a timeless classic—simple to bake, endlessly customizable, and always a hit. Whip it up for your next gathering, then come back and let me know how it turned out in the comments below or tag me on Instagram with #OldFashionedButterCake!
Old Fashioned Butter Cake
Ingredients
- 1 cup (2 sticks) unsalted butter room temperature (Plugrá or Kerrygold)
- 1.5 cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour (King Arthur recommended)
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup whole milk (or buttermilk for tang)
- 2 teaspoons pure vanilla extract
- zest of 1 lemon optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour, or line with parchment paper for easy removal.
- In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, mixing well after each addition, scraping down the bowl to keep the batter even.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Alternately add the dry ingredients and milk into the butter mixture in three batches, beginning and ending with the dry ingredients; stir in vanilla until smooth.
- Gently fold in the lemon zest now for a bright citrus note if desired.
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if it browns too fast.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing. Dust with powdered sugar or glaze if desired.
Notes
Nutrition
