This Old Fashioned Butter Cake is the basis of so many special occasion cakes. Once the layers are baked this versatile cake can be filled with jam and topped with whipped cream and fresh berries, turned 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.
Old Fashioned Butter Cake
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. I really love this 7 Minute Frosting from Land-O-Lakes.
Two Types of Flour Make a Difference in the Texture
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
Servings: 3 layers
Calories: 1807kcal
Ingredients
- 1 ½ cup all-purpose flour
- 1 ½ cup cake flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 ¼ cup softened butter [2 ½ sticks]
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- ¼ 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.
Notes
Makes:
- Three 9"rounds
- One 13 x 9-inch sheet cake
- 24-36 cupcakes
Nutrition
Serving: 1layer | Calories: 1807kcal | Carbohydrates: 234g | Protein: 26g | Fat: 87g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 1557mg | Potassium: 780mg | Fiber: 3g | Sugar: 138g | Vitamin A: 3876IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 5mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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