Old Fashioned Butter Cake Recipe
The Old Fashioned Butter Cake Recipe has a rich, buttery flavor that melts in your mouth with every bite. Its tender crumb is soft yet sturdy, offering a delicate sweetness balanced by a hint of vanilla. The cake’s moist texture and subtle golden crust create a nostalgic, comforting taste that reminds you of classic homemade desserts baked with love.
Equipment
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine strainer
- 8-inch cake pan (greased and floured)
- Cooling rack
Ingredients
- 1 cup 230g softened butter
- 1 to 1½ cups granulated sugar adjust to taste
- 2 cups all-purpose flour
- 1 to 1½ teaspoons baking powder
- ¼ to ½ teaspoon salt
- 2 large eggs
- ½ cup milk
- 2 teaspoons vanilla extract
Instructions
Step 1 – Prepare the Pan and Ingredients:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line it with parchment paper. Make sure your butter and eggs are at room temperature.
Step 2 – Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light, pale, and fluffy. This step usually takes about 3 to 5 minutes with an electric mixer. The creaming process gives the cake its tender crumb.
Step 3 – Add Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly blended.
Step 4 – Mix Dry Ingredients:
- In another bowl, sift together the flour, baking powder, and salt. Sifting ensures even mixing and removes any lumps.
Step 5 – Combine Wet and Dry Mixtures:
- Add the dry ingredients to the creamed butter mixture alternately with the milk start and end with the flour. Mix gently after each addition, just until combined. Does not overbeat, as it can make the cake dense instead of tender.
Step 6 – Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
This old-fashioned butter cake is delicious served plain, dusted with powdered sugar, or topped with a simple vanilla frosting. For a richer flavor, substitute part of the milk with heavy cream. It keeps well at room temperature for 2 days or refrigerated for up to 5.