Old Fashioned Butter Cake Recipe

Table of Contents

The Only Old Fashioned Butter Cake Recipe You’ll Ever Need

A Slice of Pure Comfort

There’s a certain magic to a cake that doesn’t need any fanfare. No intricate frosting, no exotic ingredients—just the pure, unadulterated promise of buttery, tender goodness. This Old Fashioned Butter Cake is that magic. For me, it’s the ghost of Sunday afternoons at my grandmother’s house, where the air was always sweet with the scent of vanilla and baking flour. She’d serve it still warm from the pan, a simple, golden-brown masterpiece that required only a fork and a glass of cold milk. This recipe is my homage to that memory: a humble, soul-warming cake that speaks the language of home.

Why You’ll Love This Old Fashioned Butter Cake

It’s the Epitome of Comfort: The rich, buttery flavor and incredibly tender crumb feel like a warm hug from the inside out.
Stunningly Simple: You don’t need to be a pastry chef. This is a straightforward, mix-and-bake recipe that’s hard to mess up.
The Glaze Makes All the Difference: Soaking the warm cake with a buttery vanilla glaze ensures every single bite is moist and infused with flavor.
Your House Will Smell Amazing: The aroma of butter, sugar, and vanilla baking together is pure therapy.

The Ultimate Compliment

I once brought this butter cake to a casual potluck, fully expecting it to be overshadowed by more elaborate desserts. A friend’s father, a man known for his stoic nature and general disinterest in sweets, took a small slice to be polite. Ten minutes later, I found him quietly cutting a second, much larger piece. He looked at me and simply said, “Now this tastes like cake.” It was the highest praise I could have received. This cake has a way of disarming even the most reserved critics, reminding them of a simpler, sweeter time.

What Makes It Special

This cake’s perfection lies in the quality and role of its core ingredients.

Real Butter: Using two full sticks of high-quality, real butter is non-negotiable. It’s the source of that rich, signature flavor and tender texture.
Buttermilk & Baking Soda: This dynamic duo is the secret to a soft, velvety crumb. The acid in the buttermilk reacts with the baking soda, giving the cake a beautiful, delicate rise.
Mexican Vanilla: With its deeper, almost creamy notes compared to standard vanilla, Mexican vanilla adds a layer of warm, complex flavor that elevates the entire cake.
The Soaking Glaze: Poking holes and drizzling the warm glaze directly into the cake doesn’t just add sweetness; it locks in incredible moisture, making each slice impossibly good.

Making It Happen: The Story of the Cake

First, greet your ingredients. Your butter should be so soft it yields to the gentle pressure of your finger. This is crucial for creating a light and fluffy base. In the bowl of your mixer, cream the butter and sugar together on medium speed until the mixture turns pale yellow and feels light as a cloud. This step builds the cake’s structure, so give it a good three to five minutes.

Now, introduce the eggs one at a time, letting each one fully embrace the butter mixture before adding the next. Splash in the Mexican vanilla; its warm scent will begin to tell the story of the cake to come.

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. With your mixer on low, gently alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour. Mix only until the last streaks of flour disappear into a thick, luscious batter.

Pour this beautiful batter into a generously buttered and floured Bundt pan. Smooth the top and place it into a preheated 325°F (165°C) oven. Now, practice patience. Over the next hour, your kitchen will fill with an irresistible aroma as the cake rises into a perfect, golden-domed treasure. It’s done when a toothpick inserted into the center comes out clean.

While the cake is still warm and in its pan, it’s time for the transformative glaze. In a small saucepan, melt the butter with the sugar, vanilla, and water. Stir it over low heat until the sugar dissolves and the mixture thickens slightly. Then, take a skewer or a straw and poke holes all over the surface of the warm cake. Slowly, deliberately, drizzle the warm glaze over the cake, watching as it seeps into the holes and soaks into the crumb. Let the cake cool completely in the pan before inverting it onto a plate. This rest allows the glaze to fully integrate, creating a melt-in-your-mouth experience.

You Must Know

Room Temperature is Key: Ensure your butter, eggs, and buttermilk are all at room temperature. This allows the ingredients to emulsify properly, creating a smooth, uniform batter that bakes evenly.
Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops the gluten in the flour, leading to a tough, dense cake.
The Glaze Consistency: The glaze should be thin enough to seep into the holes but thick enough to coat the cake. If it’s too thin, let it cool for a minute; if too thick, add a teaspoon more water.
Cool Completely: Resisting the urge to unmold the cake while it’s warm is vital. A completely cooled cake will release cleanly from the pan.

Serving Your Masterpiece

This butter cake is sublime all on its own, but a dusting of powdered sugar never hurts. For a truly decadent treat, serve a warm slice with a scoop of high-quality vanilla bean ice cream, which will melt into the cake’s tender crumb. A cup of strong black coffee or a cold glass of milk are the perfect companions to cut through the richness.

Make It Different

Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy twist.
Almond Extract: Substitute half of the vanilla with pure almond extract for a nostalgic, marzipan-like flavor.
Spiced Version: Whisk a teaspoon of ground nutmeg or cinnamon into the dry ingredients for a warm, spiced undertone.
Gluten-Free: A 1:1 gluten-free flour blend can be used in place of all-purpose flour with excellent results.

Storing Your Butter Cake

To keep your cake moist, store it covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight on the counter. If you’d like to warm a slice, place it on a microwave-safe plate and heat for 10-15 seconds until just warm.

Success Tips

Properly Prepare the Pan: After greasing the pan with butter, give it a light dusting of flour and tap out the excess. This ensures a flawless release every time.
Creaming is Crucial: Don’t rush the creaming of the butter and sugar. This is where you incorporate air, which is a primary leavening agent for the cake.
Oven Thermometer: Oven temperatures can be inaccurate. Using an oven thermometer guarantees you’re baking at the correct temperature, preventing over or under-baking.

Frequently Asked Questions

Can I use regular vanilla instead of Mexican vanilla?
Absolutely! Regular pure vanilla extract will work perfectly fine. The Mexican vanilla simply offers a deeper, more complex flavor profile.

My cake is very dense. What happened?
This is usually due to overmixing the batter after the flour was added, or using cold ingredients which can cause the batter to curdle. Remember, mix until just combined and use room temperature ingredients.

I don’t have a Bundt pan. What can I use instead?
A 9×13 inch rectangular pan or two 9-inch round cake pans will work. Adjust the baking time; start checking for doneness at 30-35 minutes.

Why poke holes in the cake?
Poking holes allows the warm, thin glaze to penetrate deep into the cake, infusing every single bite with moisture and flavor, rather than just sitting on top.

Can I make this cake ahead of time?
Yes, in fact, it’s often even better the next day! The flavors have more time to meld, and the glaze continues to keep the crumb exceptionally moist.

Recipe Card: Old Fashioned Butter Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooling time)
Servings: 12
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 10-inch Bundt cake

Ingredients

For the Cake:

2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon Mexican vanilla extract (or pure vanilla extract)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

For the Glaze:

1/3 cup butter
3/4 cup granulated sugar
2 teaspoons Mexican vanilla extract (or pure vanilla extract)
2 tablespoons water

Instructions

Preheat your oven to 325°F (165°C). Generously grease a 10-inch Bundt pan with butter and dust it with flour, tapping out any excess.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together on medium speed for 3-5 minutes, until light, pale, and fluffy.
Add the eggs one at a time, mixing well after each addition until fully incorporated. Mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture. Once combined, add half of the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finally the last of the flour mixture. Mix only until just combined; do not overmix.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55-65 minutes, or until the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze. In a small saucepan over low heat, combine the butter, sugar, vanilla, and water. Stir constantly until the butter is melted, the sugar has dissolved, and the mixture has thickened slightly. Do not let it boil.
As soon as the cake comes out of the oven, use a skewer or thin straw to poke holes all over the top (which will become the bottom). Slowly pour the warm glaze evenly over the hot cake, allowing it to seep into the holes.
Let the cake cool completely in the pan on a wire rack. Once cool, invert it onto a serving plate. Slice and serve.

Recipe Tip: For the absolute best texture and flavor, use high-quality, real butter. It is the star of the show.