Old Fashioned Butter Cake Recipe: Just Like Grandma Used to Make

There’s something undeniably comforting about a classic butter cake. It’s the kind of cake that evokes memories of childhood birthdays, family gatherings, and the sweet aroma wafting from Grandma’s kitchen. This isn’t a fancy, fussy cake; it’s a simple, honest, and utterly delicious creation that relies on quality ingredients and a time-tested method. This recipe captures the essence of that old-fashioned goodness, delivering a moist, tender crumb and a rich, buttery flavor that will have everyone asking for seconds. Get ready to experience a slice of nostalgia with this truly exceptional butter cake!

Why This Recipe Works

This recipe isn’t just a collection of ingredients; it’s a carefully balanced formula designed for success. Here’s why it works:

• Creaming Butter and Sugar: This crucial step incorporates air into the batter, creating a light and airy texture. The extended creaming time ensures the sugar dissolves properly, resulting in a smoother, more tender crumb.
• Adding Eggs Gradually: Incorporating eggs one at a time prevents the batter from curdling and ensures they are evenly distributed, contributing to a uniform texture.
• Alternating Dry and Wet Ingredients: This technique prevents gluten development, resulting in a more tender cake. Adding the dry ingredients in small portions also helps to avoid overmixing.
• Buttermilk’s Magic: Buttermilk adds a subtle tang that enhances the flavor and contributes to the cake’s moistness. The acidity in buttermilk also helps to tenderize the gluten in the flour.
• High-Quality Butter: The star of the show, butter, provides the rich flavor and moistness that defines a butter cake. Using a good quality butter is essential for the best results.

Ingredients

• 2 1/2 cups (300g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks, 227g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use baking spray with flour.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5-7 minutes using an electric mixer. Don’t rush this step – it’s crucial for the cake’s texture.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix. Start by adding about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients.
6. Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Optional Glaze: While the cake is cooling, you can prepare a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle the glaze over the cooled cake.

Tips for Success

Here are a few extra tips to ensure your butter cake turns out perfectly every time:

• Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, resulting in a smoother batter and a more even bake. Take the butter and eggs out of the refrigerator about an hour before you start baking.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
• Measure Accurately: Baking is a science, so accurate measurements are important. Use measuring cups and spoons, and level off the ingredients.
• Check for Doneness: Start checking the cake for doneness a few minutes before the recommended baking time. Ovens vary, so it’s important to rely on visual cues and the skewer test.
• Let It Cool Completely: Allow the cake to cool completely before frosting or glazing. This prevents the frosting from melting and the cake from becoming soggy.
• Experiment with Extracts: While vanilla is classic, feel free to experiment with other extracts like almond, lemon, or orange for a unique flavor twist.
• Add a Zest: Adding the zest of one lemon or orange to the batter can brighten the flavor and add a subtle citrus aroma.

Storage Instructions

To keep your butter cake fresh, store it properly:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
• Freezer: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

FAQ

Here are some frequently asked questions about butter cake:

• Can I use salted butter? While unsalted butter is preferred for baking, you can use salted butter if that’s all you have on hand. Just reduce the amount of salt in the recipe by 1/4 teaspoon.
• Can I use milk instead of buttermilk? While buttermilk is ideal, you can substitute it with milk. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.
• Can I make this cake in a different pan? Yes, you can bake this cake in two 9-inch round cake pans for a layer cake. Reduce the baking time by a few minutes.
• Why did my cake sink in the middle? This could be due to several factors, including overmixing the batter, opening the oven door too frequently during baking, or not baking the cake long enough.
• Why is my cake dry? Overbaking is the most common cause of dry cake. Be sure to check for doneness regularly and avoid overbaking. Using too much flour can also result in a dry cake.

Conclusion

This old-fashioned butter cake recipe is a timeless classic that’s sure to become a family favorite. Its simple ingredients and straightforward instructions make it accessible to bakers of all skill levels, while its rich flavor and moist texture make it a truly unforgettable treat. Whether you’re celebrating a special occasion or simply craving a slice of comfort, this butter cake is the perfect choice. So, gather your ingredients, preheat your oven, and get ready to experience the magic of a homemade butter cake, just like Grandma used to make!