This butter cake recipes is incredibly rich and delicious. It’s versatile enough for various occasions and can be frosted to your liking. You can also enhance it with soft fruits like blueberries or strawberries.
Also known as Kentucky butter cake, this old-fashioned treat is sweet, buttery, and soft. The glaze keeps the cake moist for days at room temperature, while also giving it a deliciously crisp coating reminiscent of a glazed donut.
It’s perfect for any occasion, whether it’s a potluck or a party, as both kids and adults adore it. You’ll also appreciate its simplicity, as it requires no additional decorating. Quick and easy, it’s made with everyday ingredients. If you recently bought a new bundt pan and need more delicious recipes to try, check out my The Best Chocolate Cake Recipe, Vanilla Pound Cake, or Lemon Cream Pound Cake Recipe .
What You Need to Make Butter Cake
Flour: No need for any special flours; all-purpose flour is perfect for this butter cake.
Leavening agents: To keep the cake light and airy, use both baking soda and baking powder. Ensure they are fresh and not expired for the best results.
Butter: Use unsalted butter to control the salt content. Salted butter varies in saltiness across brands, so it’s best to add your own. Bring the unsalted butter to room temperature until it’s soft enough to leave a dent when pressed.
Milk: Whole milk adds flavor and ensures a soft, tender crumb.
How to Make Butter Cake
- In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy. 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, alternating with the milk. Begin and end with the flour mixture.
- Spoon the batter into the prepared 10- to 12-cup Bundt pan. Bake for 1 hour.
- To make the glaze, combine the butter, sugar, and water in a small saucepan. Simmer until opaque and slightly thickened. Remove from heat and stir in the vanilla.
- Pour the glaze over the cake while it is still in the pan. Let it cool for 15 minutes before inverting the cake onto a wire rack. Allow it to cool completely before serving.
Pro Tips for Making The Butter Cake
- Room Temperature Eggs: For optimal incorporation into the batter, bring your eggs to room temperature. If you forget to do so, place them in a bowl of warm tap water to speed up the process.
- Accurate Flour Measurement: Be mindful of the amount of flour you use. Adding too much flour can result in a dense cake. To measure accurately, consider using a kitchen scale. If you don’t have one, fluff the flour with a spoon, then spoon it into your measuring cup and level it off with a knife.
- Prep Your Bundt Pan: Even if you have a non-stick bundt pan, it’s advisable to butter and flour it. This ensures the cake releases smoothly without sticking or tearing. Grease every nook of the pan thoroughly.
- Fill the Pan Carefully: Use a small spatula or spoon to push the batter into the crevices of the bundt pan. After filling, lightly tap the pan on the counter to remove any air bubbles at the base that could affect the cake’s surface.
- Avoid Opening the Oven: Resist the temptation to check on the cake by opening the oven door. Doing so releases hot air, which can disrupt the baking process and lead to uneven cooking or a collapsed cake. Trust the baking time and keep the oven closed until it’s time to test for doneness.
Conclusion
Butter cake is more than just a dessert; it’s a tradition, a comfort food, and a versatile treat that can be adapted to any occasion. Whether you’re baking for a celebration or just to satisfy a sweet tooth, butter cake is sure to delight.
Frequently Asked Questions
While this butter cake stands deliciously on its own, you have the option to elevate it with toppings! A sprinkle of powdered sugar adds a simple yet elegant touch. Alternatively, adorn each slice with fresh fruits, whipped cream, homemade caramel sauce, ice cream, or even drizzle it with my decadent chocolate ganache recipe.
Although they share similar ingredients, butter cake and pound cake are distinct. Pound cake earns its name from the requirement of one pound each of butter, flour, and sugar. In contrast, the ingredient ratios vary in a butter cakes.
You don’t need to refrigerate this cake. Simply cover it and store it at room temperature once it has cooled.
You can freeze this cake for up to 3 months. Once it’s completely cooled, double-wrap it tightly with plastic wrap or aluminum foil before freezing. Thaw it overnight before indulging.
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butter cake recipes
Ingredients
For the Cake:
- 3 cups of all-purpose flour 360g
- 1 teaspoon of salt
- ¾ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 cup of unsalted butter softened (227g)
- 2 cups of granulated sugar 400g
- 4 large eggs
- 1 cup of whole milk 240ml
For the Glaze:
- 5 tablespoons of unsalted butter 70g
- ¾ cup of granulated sugar 150g
- ¼ cup of water 60ml
- 1½ teaspoons of vanilla extract
Instructions
For the Cake:
- 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 using a stand mixer with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes, occasionally scraping the sides of the bowl.
- With the mixer on low, add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture, and 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 Glaze:
- As soon as the cake is out of the oven, in a small saucepan, combine the butter, sugar, and water. Bring to a simmer over medium heat, stirring constantly. Continue stirring until opaque and slightly thickened, approximately 2 minutes. Remove from heat, then stir in the vanilla.
- Pour the mixture over the cake in the pan. Allow it to cool for 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.
Notes
- Bring eggs to room temperature for better incorporation into the batter. If forgotten, place them in warm tap water.
- Double-check flour measurement to avoid a dense cake. Use a kitchen scale for accuracy or fluff the flour with a spoon, then level it with a knife.
- Butter and flour the bundt pan even if it’s non-stick to prevent sticking. Grease every nook thoroughly.
- Use a small spatula or spoon to fill the bundt pan and tap it lightly on the counter to remove air bubbles.
- Avoid opening the oven to check on the cake to prevent uneven baking and collapsing.
