Gold Butter Cake
A moist, buttery cake with a tender crumb, perfect for celebrations or everyday treats, featuring rich vanilla flavor and a classic texture that appeals to all ages.
Ingredients
Instructions
- Cream sugar and butter until light and fluffy.
- Add eggs one at a time, then stir in milk and vanilla.
- Beat well until mixture is smooth.
- Gradually add flour and baking powder, mixing until just combined.
- Pour batter into prepared sheet pan or cake pans.
- Bake at 375°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For the best texture, ensure your lard or butter is at room temperature before creaming with the sugar. If you prefer a lighter cake, consider substituting half the lard with applesauce for moisture without added fat. Ensure you sift the flour and baking powder together to avoid lumps. This cake can also be flavored with lemon or orange zest for a twist.
Serving Suggestions
Serve slices of Gold Butter Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with coffee or tea and can be enjoyed alongside a scoop of vanilla ice cream. For a nostalgic touch, consider serving it with a side of Grandma’s Apple Grunt for a comforting meal.
Storage & Reheating
Store leftover Gold Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, simply let thaw at room temperature or warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gold Butter Cake contains roughly 1227 calories, with 25g protein, 227g carbohydrates, and 9g fat. It is an excellent source of iron (61% of the Daily Value), protein (51% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
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 fat instead of lard or butter?
Yes, you can substitute with vegetable oil or coconut oil, but the texture and flavor may vary. Butter will give a richer taste, while oil may yield a moister cake. If you opt for a dairy-free version, coconut oil is a good alternative.
What size cake pans should I use for this recipe?
This recipe can be baked in two 9-inch round cake pans or one 13x9-inch sheet pan. If using round pans, be sure to adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick inserted in the center.
Can I make this cake ahead of time?
Absolutely! This cake can be baked a day in advance. Just let it cool completely, then store it covered at room temperature. Frost it on the day you plan to serve for the best presentation and freshness.
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).