Old Fashioned Butter Cake – For years people have been in search of the perfect yellow cake. I’ve heard them called, old fashioned butter cake, plain cake, yellow cake or 1-2-3-4 cake. They’re all slight variations of the same cake.
Ingredients you’ll need:
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
Directions:
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. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes. Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
Add the 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. [Tip: Do not over beat the batter or it can cause the cake to be dry.]
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. Frost as desired. Yield: 3 [9″] rounds or 24-36 cupcakes
- 1½ cup all-purpose flour
- 1½ cup cake flour
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1¼ cup softened butter [2½ sticks]
- 2 cups granulated sugar
- 2 tsp pure vanilla extract
- ¼ tsp almond extract
- 4 large eggs
- 1 cup buttermilk or whole milk
- 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. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.
- Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.
- Add the 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.
- Frost as desired.
Sounds delish!!
xo
Pat
I am always looking for a “go to” yellow cake recipe. Definitely trying this one next special occasion!
Hi Pat, thank you!
Hi Ashley, hope you enjoy it!
Hi Ashley, hope you enjoy it!
I love seeing this post on Facebook. Everything looks sooooo good. I save a recipe every week. This site will be a great success.
Hi Irma,
I really appreciate your kind comment. Thanks for visiting! ~ Melissa
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!!!
Hi Judy, how delightful thank you! I love this one too, please send my best birthday wishes to your grand daughter!
Can you leave out the almond extract because it can be a little strong.
If that’s your preference, sure.