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 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cup softened butter [2 ½ sticks]
- 2 cups granulated sugar
- 2 teaspoon pure vanilla extract
- ¼ teaspoon 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
Tried this recipe?Mention @melissassk or tag #melissassk!
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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Cmpowe
I made this. It was so good I ate it without icing. I’m about to make another batch to put in the freezer as I have some buttermilk I don’t want to go bad and waste
Melissa
Wonderful! This cake freezes very well, too, thanks!
MJ
You have buttermilk or whole milk listed...which do you prefer to use? I’m sure you’ve tried both, just wondering what you like most.
Melissa
My default is buttermilk as I keep it on hand. It's delicious both ways.
Robby
Hi do you use salted or unsalted butter?
Melissa
You can use either for this cake. Otherwise, i would specify.
Karen
Salted or unsalted butter
Melissa
Either will work.
Karen
Thank you.
Annalisa
I made this as the base of a BlackBerry/raspberry cake for my sons birthday. Like another commenter, it collapsed. Not sure if I over mixed or maybe because I baked in 2 - 10 inch rounds instead of 3 - 9 inch rounds. But it still tasted great and my little family loved it because they love everything I make. =)
Melissa
Hi Annalisa, was it baked thoroughly? If the ingredients aren't mixed together adequately or the cake was under baked it could cause an issue. You can bake this cake in any shape you like, just adjust the baking time according to the shape of the cake and always test with a toothpick before removing from the oven. Also, fresh baking powder. If you mean that you added fruit to the batter, it's also helpful to toss the fruit with a Tbsp of flour prior to adding to the batter.
Karen Warren
do you have to use cake flour?
Melissa
You can use all purpose, the texture will be different but, still good.
Joe Patrick
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
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
Thanks for the reply. I may try again one day!
Tiffany
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
It's tried and true, Tiffany. Search icings and frostings in the MSSK recipe index here.
Janet Watson
Can you cook this cake in one cake pan, if so, do you still use a 9 inch pan or something larger.
Melissa
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.
Fay
I like your recipes
Melissa
Thank you for visiting, Fay.
Monique
Can you leave out the almond extract because it can be a little strong.
Melissa
If that's your preference, sure.
judy Pankauski
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
Hi Judy, how delightful thank you! I love this one too, please send my best birthday wishes to your grand daughter!
Melissa
Hi Irma,
I really appreciate your kind comment. Thanks for visiting! ~ Melissa
Irma Richardson
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
Hi Ashley, hope you enjoy it!
Melissa
Hi Ashley, hope you enjoy it!
Melissa
Hi Pat, thank you!
Ashley @ Wishes and Dishes
I am always looking for a "go to" yellow cake recipe. Definitely trying this one next special occasion!
Gypsy Heart
Sounds delish!!
xo
Pat
.ary
Anyone know how long to cook if you bake this in a bundt pan?