Butter Cake
A rich, buttery cake with a tender crumb and classic vanilla flavor, perfect for celebrations or everyday indulgence. Its moist texture and simple ingredients make it a versatile dessert that pairs beautifully with fresh fruit or whipped topping, appealing to both casual bakers and seasoned pastry enthusiasts.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, blending well after each addition.
- Stir in vanilla extract.
- Gradually blend in the flour until just combined.
- Pour the batter into a tube pan.
- Bake at 375°F (190°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
- Excellent served with fruit and whipped topping.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and add a pinch of salt. If you need a lighter cake, substitute half of the butter with unsweetened applesauce. Ensure all ingredients are at room temperature for better blending. For a twist, add lemon zest or almond extract for extra flavor. This cake also pairs beautifully with the lightness of Grandmama Alsie'S Cheese Biscuits.
Serving Suggestions
Serve slices of butter cake with a dollop of whipped cream and fresh fruit for a delightful dessert. It also goes well with a scoop of vanilla ice cream or can be enjoyed as a breakfast treat with coffee. For a festive touch, consider pairing it with Coconut Lemon Sours for a refreshing contrast.
Storage & Reheating
Store leftover butter cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Cake contains roughly 1129 calories, with 16g protein, 176g carbohydrates, and 10g fat. It is an excellent source of protein (32% of the Daily Value), iron (32% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this butter cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you prefer gluten-free options, try a 1:1 gluten-free flour blend, though the texture may vary slightly.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. Ensure you mix the batter just until combined and check for doneness with a toothpick. If it comes out wet, give it more time in the oven.
Can I freeze butter cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).