Old Fashioned Butter Cake
Old Fashioned Butter Cake offers rich, buttery flavor with a tender crumb, perfect for family gatherings or special occasions, complemented by a dusting of powdered sugar.
Ingredients
Instructions
- Beat together butter and sugar until fluffy.
- Beat in vanilla; add eggs, one at a time, blending well after each addition.
- Combine flour with baking soda and salt; add to batter alternately with buttermilk, beginning and ending with flour.
- Butter and flour an 8-cup fluted mold.
- Pour in batter.
- Bake at 350°F for about 1 1/2 hours or until a tester inserted in the center comes out clean.
- Allow cake to stand 5 minutes inverted; remove cake from pan and finish cooling on a cake rack.
- Dust with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, use unsalted butter and add a pinch of nutmeg to the batter. If you don’t have buttermilk, you can substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. Ensure the eggs are at room temperature for better incorporation into the batter.
Serving Suggestions
Serve the butter cake with a dusting of powdered sugar on top for a simple presentation. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful twist, drizzle some Amish Raisin Sauce over the cake to enhance its flavor.
Storage & Reheating
Store any leftover butter cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, microwave individual slices for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Butter Cake contains roughly 303 calories, with 3g protein, 25g carbohydrates, and 22g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% 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 flour for this recipe?
While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter cake. Keep in mind that this may affect the structure slightly, so adjust the baking time if necessary.
What can I do if my cake sinks in the middle?
A sinking cake may be due to underbaking or too much liquid. Ensure your oven is properly preheated and that you’re using the right measurements. Also, avoid opening the oven door too early during baking, as this can cause the temperature to drop.
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Let it cool completely before wrapping it tightly. This allows the flavors to meld together. Just be sure to dust with powdered sugar just before serving to keep it looking fresh.
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).