butter cake recipe

There&#39;s nothing quite like the smell of butter cake baking in the oven. This old-fashioned recipe is a classic for a reason - it&#39;s delicious!

Old Fashioned Butter Cake

C. All purpose flour

¼ C. Granulated sugar

Tbsp. Baking powder

Salt

½ C. Softened butter

C. Milk

Vanilla extract

Large eggs

Preheat the oven to 350 degrees and grease two cake pans well.

In a mixing bowl, combine the flour, sugar, baking powder, salt, butter, vanilla and eggs until smooth.

Beat in the milk until a creamy and smooth batter has formed.

Separate the batter evenly between the two cake pans.

Bake for 30 minutes or until browned and cooked through.

Let the cakes cool on a rack and remove them from their pans.

Once cooled, place a layer of cake on a serving tray and top with a layer of icing.

Add the other layer of cake on top and ice the top and sides of the cake well before serving.

This very rich butter cake is decadent, extra moist, and super buttery. Its sweetness is just perfect and the flavours of vanilla and almond extracts, brandy and condensed milk create a really special flavour. 

Very Rich Butter Cake {with Video}

flour

salt

310 g caster sugar

tsp baking powder

egg yolks (lightly beaten)

butter

tbsp condensed milk

tsp vanilla extract

almond essence

tsp brandy (optional)

Before you start. Preheat the oven to 175°C (350°F) and position an oven rack in the lower half of the oven so that when you place the pan, it will be in the center of the oven. Grease the base and sides of a 20 x 20 x 8 cm (8 x 8 x 3 in) cake pan with butter. Dust lightly with flour and tap out the excess.

Sift the dry ingredients: Sift flour with salt twice (omit salt if using salted butter).

Whip up the egg whites: In a stand mixer fitted with a whisk or with handheld beaters, whip egg whites on medium-high speed (speed 4 on Kitchen Aid mixer). Once whites get foamy, stop the mixer and sprinkle baking powder. Turn the mixer on, and whip for 5 - 10 seconds to combine well. Next, add sugar a little bit at a time and continue whipping at medium-high speed until the egg whites become thick, glossy, and form stiff peaks.

Beat in the egg yolks: Beat the egg yolks lightly with a fork. Now reduce the mixer speed, and drizzle in the yolks, 2 to 3 tbsps at a time. After  adding all the yolks, continue whipping for 30 seconds until thick and creamy. Pour out into another large mixing bowl. Clean and dry the mixer bowl thoroughly for the next step.

Cream butter and condensed milk: In a stand mixer fitted with a paddle or with handheld beaters, beat butter and condensed milk on medium speed (speed 3 on my Kitchen Aid mixer) until light and fluffy, about 5 minutes.

Beat in extracts and brandy (optional): Add the vanilla extract, almond extract, and brandy (if using) and beat for 15 seconds to combine well.

Beat in the whipped eggs mixture: Add one cup of the whipped eggs mixture and beat for 30 seconds until well mixed.

Fold in the flour mixture and remaining eggs mixture: Tip in all the flour mixture, followed by the rest of the whipped eggs mixture all at once.  Without starting the mixer, fold lightly by hand to combine the wet and dry mixtures. Then start the mixer at the lowest speed. Beat until the batter is smooth and even, about 20 - 25 seconds. Stop the mixer and remove the bowl. Finish folding the cake batter by hand, until it is smooth and is at the same consistency throughout. (Alternatively, you can fold the batter entirely by hand.)

Pour the batter into the prepared cake pan. Spread it to the sides and corners of the pan, and level the surface evenly with an offset spatula. Bake at 175°C (350° F) for 10 minutes. Reduce oven temperature to 135°C (275° F) and bake for a further 60 to 75 minutes. Note: This cake needs to bake slowly and for a longer period of time. 

To test for doneness, press the center of the cake gently with your fingers. If it feels firm and springs back, it is done. Also, test with a metal skewer by inserting into the centre of the cake. It should come out clean without any sticky batter. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely.

Just tried the recipe, and the taste is superb. Really soft, but going to lessen the butter as its too oily. Love it.

Hi Celia I made this awesome cake! Thanks for your detailed instructions. I think my mistake was in the whipping  of the egg whites &amp; sugar. It got frothy but not stiff peaks. It remained watery. I almost gave up and wanted to dump all the ingredients in but forced myself to separate the mixtures. The cake was extremely rich and moist. Maybe I can cut down the sugar a little. A little dense and Im guessing it’s the egg white part as I had some egg yolk that went in. Could it be? 

Hi Celia. My group of home bakers is asking if Pound cake is the same as a rich butter cake pls? Tks

Best butter cake, the big portion is good for sharing with friends and family. Easy to follow instructions. I've made it a few time and each time turned out perfect. I've shared this recipe with friends and family as well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616488218/pwqicnvsf5szmkdx1pso.mp4

This is the butter cake of your dreams! Savour this super moist and ultra rich butter cake. It's perfectly sweet, lightly flavoured with vanilla and almond extracts, and a tinge of brandy.

How to Make Very Rich Butter Cake

All you need are a few simple ingredients to make this soft and moist Butter Cake. Perfect for any occasion!

Butter Cake

all-purpose flour ((360 grams))

baking powder

baking soda

unsalted butter (softened (227 grams))

sugar ((400 grams))

eggs

whole milk ((240 milliliters))

unsalted butter ((70 grams))

sugar ((150 grams))

water ((60 milliliters))

vanilla extract

Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

In a large bowl, whisk together flour, salt, baking powder, and baking soda.

In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

Bake for 1 hour or until a wooden pick inserted near the center comes out clean.

For the Cake:

Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.

Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.

For the Glaze:

This cake is delicious. My wife loved it too. 
Thanks John.

Thank you John, for the recipe of this delicious butter cake. The buttery glaze makes it extra special. I have baked it twice and it turned out perfect each time. Today I brought the cake to my office and my colleagues loved it. They said I am a good baker (thanks to you :). Thanks once again for sharing.

Best recipe ever!! It came out beyond perfect! I doubled it and made two!

Love this cake!  Very good and not too sweet.

This thing is amazing! I made it in a 9" square pan as I didn't have a Bundt form pan.  It came out just as great. The syrup reminds me of Namoura cake, where we pour the syrup over the hot cake when it comes out of the oven.  With 2 sticks of butter (and another 5 tbsp for the syrup), you just can't go wrong! I plan on having it with some fresh blackberries and strawberries too.

I made this cake in a 9*13 pan and frosted with a brown butter frosting. Excellent! Husband says it's the best cake I have ever made (which is saying a lot!) 😋

I followed the recipe exactly but the only difference is that I do not have the bundt pan. I bake it with a round pan. Turn out very well and delicious! Thank you for the recipe.

This cake came out so beautiful and delicious! I will make it again for sure. :-)

This cake is delicious. If I want to make individual butter cakes in ramekins, can you please suggest the baking temperature and baking time? Thank you very much.

Seriously amazing, I made it for a family dinner and everyone loved it! Also, the instructions are the most clear I’ve ever seen! Thank you !

This recipe was really, really yummy. The only thing I would change is to put the glaze on AFTER taking the cake out of the pan. I prefer the glaze on the top of the cake. A personal preference. But it was a big hit with my whole family.

It looked like you added 3 sticks of butter and the recipe says 2.  Which is correct?  Can't wait to try this.

I made this cake today and it turned out so incredibly perfect. I made a vanilla bean cream cheese/whipped cream frosting and it was heavenly! Thank you John! This is my family’s new favorite next to your vanilla cupcake recipe.

All of John’s recipes are delicious and straightforward to make. This was so easy and incredibly tasty!

How are you;
I haven’t tried the Butter Cake recipe, however; your tips for a better cake recipe result, are so kindly stated and easily interpreted. 
Wish me luck, when I try the recipe out. It really looks good.
Happiness,
GINNY DEROME

Made this over the weekend for my daughter. So easy and turned out beautifully.

https://www.youtube.com/watch?v=UuuvsLht2FM

One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make.

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Old Fashioned Butter Cake

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Top 3 butter cake recipe recipes from across the web

The most viewed butter cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Old Fashioned Butter Cake

Very Rich Butter Cake {with Video}

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The most viewed butter cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine