The Old Fashioned Butter Cake is a timeless classic, offering a wonderfully moist and tender crumb with a rich, buttery flavor that’s perfect for any occasion. This recipe is your go-to for a simple yet deeply satisfying dessert that evokes nostalgia and pure baking joy.
Key Ingredients for Old Fashioned Butter Cake
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature
- Granulated Sugar: 1 ¾ cups
- Large Eggs: 3, at room temperature
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 2 ½ cups, sifted
- Baking Powder: 1 ½ teaspoons
- Salt: ¼ teaspoon
- Milk: 1 cup, at room temperature
How to Make Old Fashioned Butter Cake
This Old Fashioned Butter Cake recipe is surprisingly straightforward, yielding a delightfully tender and aromatic cake that’s incredibly satisfying. Its inherent simplicity belies a depth of flavor that comes from quality ingredients and a classic baking technique, promising a rich texture that melts in your mouth. With a preparation time of about 20 minutes and baking time of approximately 30-35 minutes, you can enjoy this comforting treat relatively quickly.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air into the batter, contributing to a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour helps to aerate it and prevent lumps, while ensuring even distribution of the leavening agents.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
- Pour and Bake: Pour the batter evenly into your prepared pan(s). Spread the batter gently with a spatula to ensure an even layer.
- Bake: Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Cool: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Why You’ll Love This Old Fashioned Butter Cake
This Old Fashioned Butter Cake is an absolute dream for any home baker seeking pure, unadulterated comfort. Its star feature is undoubtedly its incredibly moist and tender crumb, infused with a rich, authentic buttery flavor that truly sets it apart from simpler pound cakes. Making this cake at home isn’t just about the delicious outcome; it’s also incredibly cost-effective, allowing you to create a luxurious dessert without the bakery markup. The simplicity of the ingredients, combined with the satisfying aroma that fills your kitchen as it bakes, creates a truly magical experience.
Imagine a slice of this cake, perhaps drizzled with a simple glaze or topped with fresh berries – pure bliss! Unlike more elaborate layer cakes, this butter cake celebrates its beautiful simplicity, making it perfect for a quick afternoon treat or a humble dessert to share. It’s the kind of cake that reminds you of grandmother’s kitchen, evoking warmth and nostalgia with every bite. So, why not ditch the store-bought options and treat yourself to the unparalleled joy of baking this delightful Old Fashioned Butter Cake at home today?
Storing and Reheating Tips
To keep your Old Fashioned Butter Cake fresh and delicious, proper storage is key.
- Room Temperature Storage: Once completely cooled, an Old Fashioned Butter Cake can be stored in an airtight container at room temperature for up to 3 days. Ensure it’s fully cooled to prevent condensation, which can make the cake soggy.
- Refrigeration: For longer storage, up to a week, wrap the cake tightly in plastic wrap and then place it in an airtight container. Refrigeration can slightly alter the texture, making it firmer.
- Freezing for Later: To freeze, cool the cake completely. Wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be stored in the freezer for up to 3 months.
- Reheating: If refrigerated or frozen, simply bring the cake to room temperature before serving for the best texture and flavor. If you prefer it slightly warm, you can gently reheat individual slices in a microwave on low power for 10-15 seconds, or in a low oven (around 250°F/120°C) for a few minutes until just warmed through. Thaw frozen cake by transferring it to the refrigerator overnight or letting it sit at room temperature for a few hours.
Final Thoughts
This Old Fashioned Butter Cake is a testament to the beauty of simple, quality ingredients and classic baking techniques. Its tender crumb and rich buttery flavor make it an irresistible treat, perfect for any occasion. I encourage you to bake this delightful cake soon and experience the pure joy it brings!
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Old Fashioned Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air into the batter, contributing to a tender cake.1 cup (2 sticks) Unsalted Butter, 1 ¾ cups Granulated Sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.3 Large Eggs, 2 teaspoons Vanilla Extract
- In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour helps to aerate it and prevent lumps, while ensuring even distribution of the leavening agents.2 ½ cups All-Purpose Flour, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.1 cup Milk
- Pour the batter evenly into your prepared pan(s). Spread the batter gently with a spatula to ensure an even layer.
- Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.