Old Fashioned Butter Cake

A classic Old Fashioned Butter Cake with a tender crumb and rich, buttery flavor. Also known as yellow cake, plain cake, vanilla cake, or 1-2-3-4 cake, this versatile homemade cake is perfect for birthdays, holidays, and everyday celebrations. Frost it with your favorite icing for a simple, delicious dessert everyone will love.

Course Cake, Dessert

Cuisine American, Southern

Keyword butter-cake-recipe, old-fashioned-butter-cake, yellow-cake-recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings layers

Calories 1807kcal

Author Melissa Sperka

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cups unsalted butter room temperature
2 cups granulated sugar
2 tsp pure vanilla extract
2 tsp butter extract
1/4 tsp almond extract optional
4 large eggs room temperature
1 cup buttermilk or whole milk

Instructions

Preheat the oven to 350°F. Butter and flour three 8-inch or 9-inch round cake pans or spray with baking spray. [i.e. Baker's Joy]
In a medium bowl, use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, vanilla, butter and almond extracts on medium high speed for around 3-4 minutes or just until fluffy.
To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
Lower the speed of the mixer. To the butter mixture add the sifted flour mixture alternately with the buttermilk beginning and ending with flour.
Beat on medium speed until the remaining dry ingredients are incorporated then increase the speed of the mixer and beat for around 30-60 seconds or just until no flour streaks remain.
Divide the cake batter evenly between the prepared pans. Gently tap the pans on the counter to settle the batter and release air bubbles.
Place pans into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a wire rack then frost as desired.
Yield: Three 8-inch or 9-inch rounds, Two 10-inch cake rounds, One 13x9-inch sheet cake, 24-36 cupcakes.

Notes

Two Types of Flour Make a Difference in the Texture - My personal favorite butter cake as demonstrated in this recipe, uses a combination of all-purpose flour and cake flour for just the right texture. It's not too crumbly and not too dense. You could use one or the other for this recipe.
Room Temperature Butter and Eggs - If time allows, while the butter is softening and coming to room temperature allow the eggs to come to room temperature, too. If you forget, the recipe will still work but it does seem to add more volume to the cake batter when the eggs aren't cold.
Buttermilk - You could use half and half or heavy cream in place of buttermilk.
Homemade Buttermilk - Add one tablespoon white vinegar or lemon juice to each one cup of whole milk. Let stand for 5-10 minutes then stir and proceed with the recipe.
Never Crack Eggs Directly into the Mixing Bowl - When adding eggs to a cake recipe, crack them into a smaller separate bowl or measuring cup first. This will prevent any egg shell from going directly into the mixing bowl and ruining the batter.
Sift with a Whisk - I'm an avid baker and I've used a whisk for sifting dry ingredients for many years. It works like a charm. You can also use a fine mesh sieve if you don't have an old fashioned sifter.
Frosting Option - This cake can be frosted with any flavor icing that you like. Checkout my recipes for Whipped Chocolate Frosting, fluffy 7 Minute Frosting, easy Vanilla Buttercream Icing, citrus filled Pink Lemonade Frosting or classic Cream Cheese Icing.

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