Butter Cake is the simple dessert recipe you need in your back pocket at all times. It's absolutely easy to make, is perfectly buttery and tender, and with the vanilla bean glaze at the end, it'll become your new favorite!
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And, if you're in the mood for more easy dessert recipes, I got you! Try my Chocolate Tart, Lemon Bundt Cake, or my Brown Butter Oatmeal Raisin Cookies!
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Butter Cake is as classic a dessert as you can get. It's simple, the flavor is loved by all, and it's perfect any day, any time of year.
This type of dessert is perfect as a sweet treat after a meal, is fantastic to bring to your next get together with friends, or is even a lovely option for a breakfast with a cup of hot coffee.
Whatever you do and wherever you serve it, your people will be very, very happy!
What You'll Need (It's Not Much)
The ingredients for this butter cake are super basic. I'll go over a couple points here, but the full list of what you'll need is in the recipe card below.
Cake Flour - I love using cake flour for this recipe because it makes the butter cake more tender. You can absolutely make this with all-purpose flour, though!
Buttermilk - Gives this butter cake a bit of tang that is just wonderful. Just make sure you shake it well before using.
Flaky Sea Salt - I'm obsessed with finishing my desserts with just a light sprinkle of flaky sea salt. The flavor is just unreal. It makes the butter taste more buttery and the vanilla becomes caramely. You don't have to do this, but it is wonderful.
A Word About Vanilla Bean Paste
Vanilla Bean Paste is probably one of my favorite ingredients right now. I started using it about a year ago and have not gone back to regular vanilla extract since.
Vanilla extract is very harsh in flavor. It's basically vanilla beans soaked in alcohol.
Vanilla bean paste is much less astringent. It has a richer taste as the ground vanilla beans and vanilla extract are mixed into a sugar syrup. It's thicker and you can see the ground vanilla beans (which I adore).
You can use either in this recipe, but the vanilla bean paste is just incredible.
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Baking Basics 101: Pro Tips
This is a basic butter cake recipe and the how-to of it is very straightforward. However, there are few basics of baking that we need to go over to get the very best result from your baked goods. You're going to the trouble of making this from scratch, so you want it to be the best it can be!
- Measure ingredients correctly. Measure dry ingredients with dry measuring cups and level off with a knife. Use liquid measuring cups for liquid measuring. Get eye level with the liquid measuring to verify you have the right amount.
- Preheat the oven. You won't have a good result putting this butter cake into a cold oven. You'll be sad and I don't want you to be sad.
- Make sure to use room temperature ingredients. This ensures easier mixing and more even baking. If you try to mix ingredients straight from the fridge, it won't end well.
- Mix the liquid ingredients together. Mix the dry ingredients together. Combine the two.
- Don't over mix or you'll run the risk of a tough cake. Nobody needs that!
- Don't open the oven. Doing so will release hot air and you will run the risk of cake sinkage.
- Make sure a toothpick or cake tester comes out clean from the middle of the cake to determine that it is baked all the way through. If any batter is visible on the toothpick, the cake needs to bake a bit longer.
How To Make It (It's Really Easy)
This is a very basic Butter Cake recipe, I'll give you the brief rundown here, but the specifics will live in the recipe card below. All you have to do is:
- Cream the butter and sugar. Add remaining wet ingredients.
- Mix the dry ingredients and combine with the wet ones.
- Bake.
- Make the glaze.
- Add the glaze to the cake.
- Devour.
This butter cake is absolutely simple, but just so delicious. Make it one time and you'll be doing it all the time. I promise.
Frequently Asked Questions
Why did my cake sink in the middle?
Usually, this is one of two things. A lot of times a cake will sink in the middle because it is underbaked. Make sure a toothpick comes out clean from the center without any visible batter.
Sinking can also happen if you're opening the oven during baking. The butter cake will do much better if you keep the oven shut during the duration of the cook time. You don't want any of that precious hot air to escape!
Do I have to make the glaze?
You don't. This butter cake is delicious without it. However, I highly suggest you do. It's a simple, delicious step that just takes this cake over the top.
Is a butter cake the same as a pound cake?
They are slightly different. Pound cake gets its name because it includes one pound of butter, flour, and sugar. The ratios of ingredients are different in a butter cake. Both are amazing with a hot cup of coffee.
Should I use salted butter or unsalted butter?
This is probably an unpopular opinion, but I almost exclusively use salted butter. Let me preface this by saying I do not like overly salted things. That said, I've never used salted butter and thought it made anything too salty. I think salted butter enhances the flavor of the butter and I just love it.
If you aren't comfortable using salted butter, feel free to use an unsalted one. This butter cake will turn out fantastic either way.
Serving Ideas
Serving ideas for this cake are pretty straightforward. You can serve it simply sliced with a cup of hot coffee or tea. Topped with berries and homemade whipped cream is my favorite. It's fantastic room temperature, cold, or warmed slightly. A scoop of good vanilla ice cream never hurt anyone's feelings! However you do it, you cannot go wrong!
Storage Instructions
Wrapped and stored at room temperature, this butter cake will last up to 3 days. If you store it in the fridge it will last up to 5. Never in the history of every have I had any last that long. I'm not even sure we've made it to the 3 day mark!
You can freeze this butter cake for up to 3 months. After it is completely cooled, double-wrap it securely with plastic wrap or aluminum foil before freezing. Thaw overnight before enjoying.
Butter Cake Recipe
Ingredients
The Butter Cake
- 8 tablespoon butter softened
- 1 cup granulated sugar
- 2 eggs at room temperature
- ½ cup buttermilk shaken well
- 1 teaspoon vanilla bean paste
- 1½ cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp kosher salt
The Vanilla Bean Glaze
- 4 tablespoon butter
- ½ cup granulated sugar
- 2 tablespoon water
- ½ teaspoon vanilla bean paste
- flaky sea salt optional for topping
Instructions
The Butter Cake
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper and set aside.
- Cream together the butter and sugar on high speed until light and fluffy. Add the eggs one at a time, incorporating the first egg before adding the remaining ones.
- Add the well-shaken buttermilk and vanilla bean paste and mix to combine.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Slowly add the dry ingredients to the butter mixture, mixing only until everything is just combined. Don't over mix.
- Pour the batter into the prepared loaf pan and bake until the cake is golden and a toothpick inserted in the center comes out clean, about 45-50 minutes, depending on your oven.
The Vanilla Bean Glaze
- In a small saucepan, combine the sugar, butter, and water and bring to a boil over medium-high heat, whisking occasionally. Remove the pan from the heat and let the glaze cool slightly.
- Whisk in the vanilla bean paste.
- Let the cake cool in the pan for 10-15 minute and then transfer to a cooling rack set over a baking sheet. This is to help prevent a big mess and to catch excess glaze.
- Brush the glaze over the cake. Brush the tops, the bottom, the sides - all over, up and down. Be gentle and repeat until all of the glaze is on the cake. If you have the will power, you can reserve a little of the glaze to drizzle before serving.
- Top with a little flaky sea salt while the glaze is still a bit wet. This is optional, but oh so good.
- Let the glaze set up just slightly, slice the cake, and enjoy!
Nutrition
If you guys make this Butter Cake, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Thank you!
I am so incredibly happy that you are here! I hope you try my Butter Cake recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or YouTube! And, please leave a comment or star rating in the recipe card above. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
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Sarah S says
very simple flavors create a simple masterpiece. the vanilla bean glaze is a great topper!