Rich but not heavy, Butter Cake is a delicious, splurge-worthy dessert.
You might be tempted to think that butter cake is just another name for pound cake. However, while the two share similarities, they are not quite the same. Both cakes use basic ingredients like butter, sugar, flour, and eggs, but butter cake typically contains more sugar and a leavening agent, which gives it a lighter, fluffier texture. Like pound cakes, butter cakes are often baked in Bundt or loaf pans. They are usually finished with just a dusting of powdered sugar. Occasionally, you might see them topped with a simple glaze, but heavy frostings are rarely used. And less is definitely more here, because you definitely want to experience the cake in all its natural glory! Once baked, the outer crust becomes slightly crisp and develops a crackly, golden finish that contrasts beautifully with the moist, tender interior.
Butter cake is an excellent choice for your next birthday celebration, holiday gathering, or family dinner. It’s a true crowd-pleaser that requires no complicated layering or decorating. With just a few staple ingredients, you can whip up a cake that is sure to impress. Its buttery richness and soft crumb make it a perfect ending to almost any meal, no matter the cuisine.
The importance of softened butter
In cake baking, the temperature and texture of your butter are important to the final results. Using fridge-cold butter or butter that is too soft/melted makes the creaming process difficult, resulting in underaeration of the batter and a tough, dense cake.
What you want is butter at cool room temperature (around 60°F). At this temperature, the butter should feel pliable. When you press your finger into it, it should leave a slight indentation. For best results, take the butter out of the fridge one to two hours before using it, depending on the temperature in your kitchen.
How do I store leftovers?
This cake is best enjoyed soon after baking, but you can keep it in an airtight container or covered cake stand at room temperature for up to 3 days. You can refrigerate it to make it last an extra day or two, but bear in mind that this will affect the texture and render the cake dry. The cake freezes well. Double-wrap it tightly in plastic wrap, place it in a Ziploc bag, and store it in the freezer for up to 3 months. For best results, thaw it in the fridge.
Serving suggestions
Butter cake does not need much by way of decoration or frosting. The cake speaks for itself! I like a dusting of powdered sugar, or at the most, a simple vanilla glaze like the one used on this Easy Vanilla Bundt Cake. If I’m serving it in summer, I usually add some fresh blackberries, blueberries, and strawberries along with some Sweetened Whipped Cream. The tart taste of the berries and sweetness of the cream pair beautifully with the rich cake! If fresh berries are not in season, try a scoop of Brown Sugar Ice Cream.
Butter Cake
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 8 ounces unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.
- Whisk together flour, salt, baking powder, and baking soda in a large bowl.
- In another large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, about 3 to 4 minutes.
- With the mixer on low, add the eggs one at a time, beating well after each addition. Add vanilla extract.
- Gradually add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spoon the batter into the prepared pan. Bake for 55-65 minutes or until a wooden pick inserted near the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
- Optionally, dust the cake with powdered sugar before serving.
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