Indulge in the classic charm of my Traditional Butter Cake. Ultra moist and delightfully buttery, this cake is soaked in a luscious butter-sugar sauce, creating a crunchy, sugary crust that’s simply addictive. This recipe takes you back to simpler times that reminds you that sometimes less is more! It doesn’t even need any frosting!
Why you’ll love this Old Fashioned Butter Cake
Imagine the smell of buttery sweetness filling your kitchen as you bake a recipe that’s been in my family for generations – it comes from my Grandma, passed down from her mom.
Also known as Kentucky Butter Cake, each slice is a burst of flavors, with a rich, buttery center in a tender crumb that literally melts in your mouth. The slightly crisp golden crust is the perfect contrast to the moistness of the cake.
I’ve also included detailed tips for nailing that perfect butter cake texture and secrets for perfectly prepping Bundt pans. And don’t worry about leftovers – I’ve got easy freezing instructions too.
What is butter cake made of?
Cake Ingredients:
- All-Purpose Flour: The foundation of the cake, all-purpose flour provides structure. It’s versatile and perfect for creating a tender crumb in cakes.
- White Sugar: Adds sweetness and helps in browning the cake to perfection. Sugar also contributes to the moist texture of the cake.
- Salt: A pinch of salt is essential even in sweet recipes. It enhances the flavors of the other ingredients, making them more pronounced.
- Baking Powder & Baking Soda: Leaving agents that helps the cake rise and become fluffy. It reacts with moisture and heat to create air bubbles in the batter.
- Buttermilk: This ingredient adds a subtle tanginess and richness, contributing to the cake’s moistness. Buttermilk also helps in activating baking soda.
- Butter: The star of this cake! Butter adds flavor, richness, and tenderness. It also aids in achieving that beautiful golden crust.
- Vanilla: Vanilla extract adds a warm, aromatic flavor, enhancing the cake’s sweetness and complexity.
- Eggs: Eggs provide structure, moisture, and richness. They help in binding the ingredients together and contribute to the cake’s fluffy texture.
Butter Sauce Ingredients:
- White Sugar: The primary sweetener in your sauce, white sugar dissolves easily to create a smooth texture. It provides a clean, sweet flavor that enhances the buttery notes.
- Butter: Key to the sauce’s rich, luxurious taste. Butter adds depth and a creamy texture, making the sauce irresistibly indulgent.
- Water: Acts as a thinning agent in the sauce. It helps to balance the richness of the butter and sugar, ensuring the sauce is not overly thick.
- Vanilla: Vanilla complements the sweetness and enriches the overall taste profile of your butter sauce.
How to Make Butter Cake
Cake Preparation:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Thoroughly grease every inch of your 10-12 cup Bundt pan, making sure to get into all the little crevices. Follow this by lightly coating it with flour, shaking out any extra. This meticulous preparation is key because we’ll be glazing the cake while it’s still in the pan. It ensures that your cake will release seamlessly when it’s time to invert it onto a plate.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, white sugar, salt, baking powder, and baking soda until well combined.
- Add Wet Ingredients: To the dry mixture, add the buttermilk, softened butter, vanilla, and eggs. Beat with a mixer on medium speed for 2-3 minutes until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Butter Sauce Preparation:
- Make the Sauce: During the last 10 minutes of baking, start preparing the butter sauce. In a saucepan, combine the white sugar, butter, vanilla, and water. Cook over medium heat until the butter and sugar have fully melted and the sauce is combined, but do not let it boil.
- Finish the Cake: Immediately after removing the cake from the oven, prick holes all over the cake using a skewer or small knife. Slowly pour the warm butter sauce over the cake, allowing it to seep into the holes.
- Cool Before Serving: Allow the cake to cool completely in the pan before removing it. This resting period lets the cake absorb the sauce and enhances its flavor and texture. Invert the cake onto a plate. If needed, use a knife and go along the edges of the cake to help it release from the edges of the pan. Sometimes the butter sauce will stick to the side of the pan during the cooling process.
Butter Cake Recipe Tips
- Egg Temp: It’s best to use eggs at room temperature for better incorporation into the batter, which helps avoid over mixing.
- Let it Be! Resist the urge to open the oven while the cake is baking. Letting out the hot air can lead to uneven cooking and may cause your butter cake to deflate or not rise properly.
- Fun Add-in: If you want to make the cake boozy,, you can substitute bourbon for the water in the butter sauce.
How to serve this Traditional Butter Cake Recipe
Ready to jazz up my Traditional Butter Cake? Whether you’re keeping it cozy or going all out, I’ve got some fun and easy ways to serve up this classic treat. From a simple scoop of ice cream to a citrus garnish, these ideas are sure to make each slice even more special. Let’s dive into these tasty twists that’ll take your butter cake game to the next level!
- Classic: Serve the cake as is, allowing its moist, buttery flavor to shine. A light dusting of powdered sugar on top can add an elegant touch.
- With Fresh Berries: Accompany slices of the cake with a side of fresh berries like strawberries, blueberries, or raspberries for a refreshing contrast.
- Warm with Ice Cream: For a comforting dessert, serve the cake warm with a scoop of vanilla ice cream. The cold creaminess pairs beautifully with the warm cake.
- Whipped Cream: Top slices of the cake with a dollop of whipped cream, which complements the cake’s richness without overpowering it.
- Citrus Zest Garnish: Add a zesty flair by garnishing with a bit of lemon or orange zest. This adds a bright note that contrasts the buttery richness.
- Coffee or Tea Pairing: Serve the cake with coffee or tea. The buttery flavor of the cake pairs wonderfully with the bitterness of coffee or the subtlety of tea.
Homemade Butter Cake Storage
Storing Butter Cake at Room Temperature:
- Cool Completely: Ensure the cake has completely cooled to room temperature before storing. This prevents condensation inside the storage container, which can make the cake soggy.
- Use an Airtight Container: Place the cake in an airtight container. If you don’t have a container large enough, you can cover it with plastic wrap or aluminum foil.
- Store at Room Temperature: Keep the cake at room temperature for up to 3 days. Choose a cool, dry place away from direct sunlight or any heat sources.
How to store Butter Cake in Fridge:
- Wrap Tightly: If storing in the refrigerator, wrap the cake tightly in plastic wrap or place it in an airtight container. This helps to prevent it from absorbing other odors from the fridge and also keeps it from drying out.
- Refrigerate for Longevity: The cake can be refrigerated for up to 1 week. When you’re ready to eat it, you can enjoy it cold, or let it come to room temperature for about 20-30 minutes for the best flavor and texture.
How to Freeze Butter Cake:
- Wrap for Freezing: If you want to store the cake for longer, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. This double layer helps prevent freezer burn.
- Freeze and Label: The cake can be frozen for up to 3 months. Don’t forget to label it with the date so you’ll remember when it was stored.
- Thawing the Cake: Thaw the cake overnight in the refrigerator or at room temperature for a few hours before serving.
Butter Cake Recipe FAQs
Is it a guilt free dessert? Absolutely NOT! But, honestly, you won’t care the second you take your first bite! Do you see those strips of butter drip down the cake piece? It literally melts in your mouth!
A dense butter cake is often due to overmixing the batter, which overdevelops the gluten. Accurate measurement of ingredients is crucial; too much flour or insufficient leavening agents can lead to density. Ensure butter and eggs are at room temperature for better integration. Proper creaming of butter and sugar is vital for incorporating air, and make sure your baking powder or soda is fresh for effective rising. Also, check that your oven is properly preheated to the right temperature.
No, you typically don’t need to beat eggs separately before adding them to cake mix. Instead, add them one at a time directly into the creamed butter and sugar mixture. This method ensures each egg is fully integrated into the batter, helping to create a uniform and stable mixture. Beating the eggs in individually allows for better aeration, contributing to the cake’s light and fluffy texture.
The key difference between a butter cake and a sponge cake lies in their ingredients, texture, and preparation methods. Butter cakes are known by their rich, moist texture, mainly due to the use of butter as a main ingredient. The process typically involves creaming butter and sugar together, then adding eggs and dry ingredients. This method infuses air into the batter, contributing to a tender and softer crumb. On the other hand, sponge cakes are known for their lighter, airier texture, achieved without the use of butter or other fats. Their structure comes from whipped eggs or egg whites, which are beaten with sugar until voluminous. The flour is then gently folded in, preserving the airiness. This results in a cake that is less moist but with a delicate flavor, often used as a base for additional flavors like syrups, creams, or fruits. In essence, butter cakes offer a richer, denser experience, while sponge cakes provide a more delicate, airy texture and flavor.
It’s crucial to prep the pan correctly; simply using non-stick cooking spray like Pam often isn’t enough for Bundt pans, which require a bit more care due to their intricate designs. In my experience, the best approach is to grease the pan thoroughly with vegetable shortening, like Crisco, and then dust it liberally with flour, making sure to tap out the excess. This ensures that every nook and cranny of the pan is well-coated in both grease and flour. Additionally, timing plays a vital role. Allowing the cake to cool in the pan for about 15-20 minutes – but not completely – can make the removal process smoother. If a cake isn’t fully baked or if the pan is older and its non-stick coating has worn down, sticking can occur.
If you don’t have a Bundt pan, there are several alternatives you can use to bake a similar style of cake:
1. Tube Pan: The closest substitute for a Bundt pan is a tube pan, which has a similar shape and central tube. However, it usually doesn’t have the decorative design of a Bundt pan.
2. Loaf Pans: You can use one or two loaf pans as a substitute. The baking time might need to be adjusted since loaf pans are smaller and shallower than a typical Bundt pan.
3. Round Cake Pans: Use two 9-inch round cake pans. Again, keep an eye on the baking time, as it may differ from the original recipe intended for a Bundt pan.
4. 9×13 Inch Pan: A standard rectangular baking pan can also work. The cake will be more like a sheet cake, and you’ll need to adjust the baking time accordingly.
Remember, the texture and appearance of the cake might vary slightly with different pans. Also, always check for doneness a bit earlier than the original recipe’s time when using alternative pans, as baking times can vary based on the type and size of the pan.
You can finish the cake off with a little powdered sugar! I love using my Chef’s duster to apply it!
PS – I just ordered this Heritage Bundt pan and I can’t wait to use it! It’s sooo pretty!!
I can’t wait for you to try this! You will LOVE it!
More Dessert Recipes
Make sure to check out these other great recipes too!
- Cakebox Snickerdoodle Cupcakes
- Lemon Jello Cake
- The Best Chocolate Cupcakes
- Raspberry Sheet Cake
- Gooey Oreo Ice Cream Cake
Homemade Butter Cake
Equipment
- Mixer Stand or Hand
- Mixing Bowls
- Bundt Cake
- Sauce Pan
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup + 2 tablespoons buttermilk
- 1 cup butter
- 2 teaspoons vanilla unsalted
- 4 eggs
Butter Sauce
- ¾ cup white sugar
- ½ cup butter unsalted
- 3 tablespoons water
- 2 teaspoons vanilla
Instructions
Cake Instructions:
- Preheat your oven to 325°F. Thoroughly grease every inch of your 10-12 cup Bundt pan, making sure to get into all the little crevices. Follow this by lightly coating it with flour, shaking out any extra. This meticulous preparation is key because we'll be glazing the cake while it's still in the pan. It ensures that your cake will release seamlessly when it's time to invert it onto a plate.
- In a large bowl, mix together the all-purpose flour, white sugar, salt, baking powder, and baking soda until well combined.
- To the dry mixture, add the buttermilk, softened butter, vanilla, and eggs. Beat with a mixer on medium speed for 2-3 minutes until the batter is smooth.
- Pour the batter into the prepared bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Butter Sauce Instructions
- During the last 10 minutes of baking, start preparing the butter sauce. In a saucepan, combine the white sugar, butter, vanilla, and water. Cook over medium heat until the butter and sugar have fully melted and the sauce is combined, but do not let it boil.
- Immediately after removing the cake from the oven, prick holes all over the cake using a skewer or small knife. Slowly pour the warm butter sauce over the cake, allowing it to seep into the holes.
- Allow the cake to cool completely in the pan before removing it. This resting period lets the cake absorb the sauce and enhances its flavor and texture. Invert the cake onto a plate. If needed, use a knife and go along the edges of the cake to help it release from the edges of the pan. Sometimes the butter sauce will stick to the side of the pan during the cooling process.
Video
Nutrition
This post was originally posted in March 2017 and has been updated!
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Beverlee Delisser
Good post! We are linking to this particularly great content on our site. Keep up the good writing.
Debbie
I plan on making it today. I can’t wait to tell you how it taste.
Pam Dana
I’ve made it twice in the last few weeks! Such a comfort dessert!
Donna Haynie
I was looking for a replacement recipe for my Granddaddy’s butter cake, so I’m gonna try yours. I just wanted to say THANK YOU in advance because you made it easy to save it to my Ipad. I’m so SICK of the never-ending hoops that a lot of sites make you jump through just to copy their precious ideas(Pinterest anyone?). THANKS AGAIN
Pam Dana
Thank you for the sweet comment!! And I hope you loved the cake so much! It’s hands down my hubbies request for his bday each year!
Lisa Clark
I have usedvthis recipe since I was 12 or so and almost always comes out perfectly. A keeper for sure as I am 48 now.
Rochelle
IN THIS RECIPE IS THE BUTTER SALTED OR UNSALTED BUTTER
Sarah Kirby
I followed recipe exactly and the cake overflowed in the oven and is completely sunken on one side. I now have no idea how it will do when i remove it from the pan. Very disappointed as thks is my mothers day lunch dessert! ????
Pam Dana
I am sooo sorry this happened. I wonder if your bundt pan was smaller than mine?? I have literally made this recipe 30 times (it’s my husbands favorite) and I’ve never had it overflow more than maybe a few drips down the outside of the pan. Either way I’m so sorry.
Jessica
We absolutely LOVE this recipe! I wish I could eat it every day! Thanks for sharing!
Tara
Love these delicious classic cake recipe! So buttery and yummy.
lauren kelly
This reminds me of my grandmother! I can’t wait to make this!
Julie Blanner
This looks delicious! Can’t wait to make it!
Kristyn
That cake looks heavenly!! Especially, that drip of butter in the middle!! It looks so soft & perfect for any gathering!
Cindy Carroll
While I struggled to get the cake out of the pan and it kind of came out in chunks, no one cared because it is so delicious! To serve, I added some dulce de leche and microwaved briefly, then added vanilla ice cream and a bit of cherry pie filling. So yummy!
Pam Dana
That sounds amazing and I’m so glad everyone loved it! I’m sorry it struggled coming out. I generously crisco or butter the sides and then add flour on top of that and I have had much better results! Hope that helps!
Sharon McKay
The instructions don’t specify the consistency for the use of the butter. Soften or melted?