This Old Fashioned Butter Cake is the basis of so many special occasion cakes. Onc the layers ar baked this versatile cake can be filled with jam and topped with whipped cream and fresh berries, tuned into strawberry shortcake or iced with your favorite flavor of frosting for your next birthday party. It’s the one cake flavor besides chocolate that people search for the most when an occasion arises that warrants a celebration.
Through the years, I’ve heard yellow cakes called by various names such as old fashioned butter cake, plain cake, vanilla cake, yellow cake and 1-2-3-4 cake. They’re all slight variations of the same cake and it’s the one cake recipe that everyone needs in their dessert recipe file. Frost it with your favorite icing flavor and this cake is ready to get the party started.My personal favorite butter cake uses a combination of all-purpose flour and cake flour for just the right texture. Not too crumbly, not too dense. This cake can be frosted with any flavor icing you like. You can also make this cake up to 2 days in advance and store tightly wrapped in the refrigerator before frosting. But, who would want to? I say bake it, frost it, then devour it!
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Helpful Kitchen Items:
Old Fashioned Butter Cake
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 3 [9"]]rounds [1] 13 x 9-inch or 24-36 cupcakes
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/4 cup softened butter [2 1/2 sticks]
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- 1/4 tsp almond extract
- 4 large eggs
- 1 cup buttermilk or whole milk
Instructions
- Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. [i.e. Bakers Joy]
- Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
- Using an electric mixer, cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.
- Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
- Add sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes.
- Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a baking rack. After cooled frost as desired.
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Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Gypsy Heart says
Sounds delish!!
xo
Pat
.ary says
Anyone know how long to cook if you bake this in a bundt pan?
Ashley @ Wishes and Dishes says
I am always looking for a “go to” yellow cake recipe. Definitely trying this one next special occasion!
Melissa says
Hi Pat, thank you!
Melissa says
Hi Ashley, hope you enjoy it!
Melissa says
Hi Ashley, hope you enjoy it!
Irma Richardson says
I love seeing this post on Facebook. Everything looks sooooo good. I save a recipe every week. This site will be a great success.
Melissa says
Hi Irma,
I really appreciate your kind comment. Thanks for visiting! ~ Melissa
judy Pankauski says
hello Miss Melissas, omg!!! i wanted to let you… your recipe is the best!!! i will never use another cake recipe again!!! i will be using this recipe to make cake and cupcakes for my grand daughter 1st birthday party on the 22.
thank you so much… i really love this cake!!!
Melissa says
Hi Judy, how delightful thank you! I love this one too, please send my best birthday wishes to your grand daughter!
Monique says
Can you leave out the almond extract because it can be a little strong.
Melissa says
If that’s your preference, sure.
Fay says
I like your recipes
Melissa says
Thank you for visiting, Fay.
Janet Watson says
Can you cook this cake in one cake pan, if so, do you still use a 9 inch pan or something larger.
Melissa says
A regular cake pan is not deep enough for this cake. Any deep similar size baking pan would work but, not a standard layer pan.
Tiffany says
Hello, I am going to try this cake soon! It looks really good. My mom always uses the 1234 step, she lives by it, lol. How do you make the icing?
Melissa says
It’s tried and true, Tiffany. Search icings and frostings in the MSSK recipe index here.
Joe Patrick says
This cake is fracking amazing but I tried twice and both times it caved in the middle while I was still in the oven. The second time I tried beating less, against your instructions, to, hopefully, incorporate less air but it still caved. I tapped the pans on the counter to get the air out both times, the second time quite a bit. WTH am I doing wrong?
Full disclosure, I made my own cake flour with flour and cornstarch and my own buttermilk with milk and lemon juice.
Melissa says
Hi Joe, I’m not sure I have a definitive answer, I’ve never had that issue. That said, one thing I’ve experienced in baking is, all butter isn’t created equal. There are some private label brands that I’ve had a hard time getting to cooperate in cakes. It’s so strange but, true. If it caved in the middle my first thought is it was under-baked. The center should puff just slightly when it’s cooked through. If you’re concerned about over browning, lay a piece of aluminum foil on top and bake it longer, if needed. I’m not certain if you’re other changes were factors or not. Don’t give up!
Joe Patrick says
Thanks for the reply. I may try again one day!