Old Fashioned Butter Cake

What makes this old fashioned butter cake so special? It's all about the basics done right - real butter (never margarine!), quality vanilla, and just the right balance of ingredients. My version skips the fancy additions because sometimes, the classics don't need improving. One bite of this tender, moist cake and you'll understand why it's stood the test of time in home kitchens everywhere.

There's something magical about an old fashioned butter cake that takes me straight back to my grandmother's kitchen. The rich, golden crumb and that unmistakable buttery aroma filling the house - it's pure comfort in cake form. This simple yet perfect dessert has been my go-to for birthdays, potlucks, and those "I just need something sweet" moments for years.

Why You’ll Love This Old Fashioned Butter Cake

This isn't just any butter cake—it's the kind that makes people ask for seconds (and the recipe!). Here's what makes it so special:

• Simple perfection - Just 8 basic ingredients come together in minutes
• Rich, buttery flavor - Every bite tastes like pure comfort
• Melt-in-your-mouth texture - Tender crumb that stays moist for days
• Foolproof recipe - My grandma's no-fail method works every time
• Endless variations - Dress it up or enjoy its simple perfection as-is

Trust me, once you try this cake, you'll understand why it's been a family favorite for generations.

Ingredients for Old Fashioned Butter Cake

Gather these simple ingredients - I promise your pantry probably has most of them already! The magic happens when these basic items come together just right.

• 2 cups all-purpose flour - Spooned and leveled, not packed
• 1 ¼ cups sugar - Regular granulated works perfectly
• 1 tablespoon baking powder - Make sure it's fresh!
• 1 teaspoon salt - I prefer fine sea salt
• ½ cup butter - Must be real butter, softened to room temperature (no substitutions!)
• 1 cup milk - Whole milk gives the richest texture
• 1 teaspoon vanilla extract - Pure vanilla makes all the difference
• 2 large eggs - Room temperature eggs incorporate best

See? Nothing fancy or hard-to-find. Just quality ingredients treated right. That's the secret to an old fashioned butter cake that tastes like it came straight from Grandma's oven.

Equipment You’ll Need

No fancy gadgets required here—just the basics every baker should have on hand:

• Mixing bowl - A good-sized one so you've got room to work
• Loaf pan - My trusty 9x5 inch is perfect for this cake
• Electric mixer - A hand mixer works great if you don't have a stand mixer
• Rubber spatula - For scraping every last bit of batter into the pan
• Measuring cups & spoons - Accuracy matters with baking!

That's it! See? I told you this old fashioned butter cake keeps things simple.

How to Make Old Fashioned Butter Cake

Now for the fun part - turning these simple ingredients into something magical! Follow these steps carefully, and you'll have the most delicious old fashioned butter cake ready in no time.

1. Preheat and prep: Start by heating your oven to 350°F (175°C). Grease your loaf pan well - I like to use butter and a light dusting of flour to prevent sticking. Trust me, you don't want to skip this step!

2. Mix dry ingredients: In your mixing bowl, whisk together the flour, sugar, baking powder, and salt. Get them nice and combined - this helps distribute the leavening evenly so your cake rises perfectly.

3. Add the butter: Now toss in those softened butter cubes. Using your electric mixer on low, blend until the mixture looks like coarse crumbs. This step creates that wonderful tender texture we're after!

4. Incorporate wet ingredients: Pour in the milk and vanilla, then mix just until smooth. The batter will be thick but pourable - don't overmix! Beat in the eggs one at a time, letting each incorporate fully before adding the next.

5. Bake to perfection: Pour your beautiful batter into the prepared pan and slide it into the oven. Set your timer for 30 minutes, but start checking at 25 - ovens vary! The cake is done when golden brown and a toothpick comes out clean.

6. Cool properly: Here's where patience comes in - let the cake cool in the pan for 10 minutes before transferring to a wire rack. I know it's tempting, but cutting too soon makes it crumble!

See? Easy as... well, cake! The hardest part is waiting for it to cool before slicing.

Tips for the Perfect Old Fashioned Butter Cake

After making this cake more times than I can count, I've picked up some tricks that make all the difference:

• Butter temp matters! Too cold and it won't cream right; too soft and your cake loses structure. It should leave a slight dent when pressed.
• The toothpick lie: Don't just poke the center - check a couple spots near the edges too. Sometimes the middle finishes last.
• Zest it up: A teaspoon of lemon or orange zest adds brightness without changing the classic flavor.
• Slice smarter: Use a serrated knife dipped in hot water for cleaner slices - works like magic!

Little things make big differences with this simple cake!

Serving Suggestions for Old Fashioned Butter Cake

This cake shines all on its own, but here's how I love to dress it up:

• Dust with powdered sugar for simple elegance
• Top with fresh berries and a dollop of whipped cream
• Warm slices slightly and drizzle with caramel sauce
• Pair with vanilla ice cream for the ultimate treat

Morning, noon, or night - it's always the right time for butter cake!

Storing and Reheating Old Fashioned Butter Cake

This cake keeps beautifully! Just wrap it tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic then foil - they'll stay fresh for months. To revive, microwave individual slices for 10-15 seconds until just warm. The butter aroma will fill your kitchen all over again!

Old Fashioned Butter Cake Variations

While I adore this cake in its purest form, sometimes I can't resist playing with flavors! Here are my favorite easy twists:

• Citrus delight: Add 1 teaspoon lemon or orange zest to the batter - the bright notes cut through the richness beautifully
• Spiced version: Mix in ½ teaspoon cinnamon + ¼ teaspoon nutmeg for cozy warmth
• Almond magic: Swap ½ teaspoon vanilla for almond extract - tastes like a fancy bakery cake!

The beauty? You can experiment without losing that classic butter cake soul.

Old Fashioned Butter Cake FAQs

Can I use margarine instead of butter?
Oh honey, no! Margarine changes everything. Real butter gives that rich flavor and perfect texture we love. I know it's tempting to grab the margarine tub, but trust me - it's worth using the good stuff. Your cake will thank you!

How long does this cake stay fresh?
Kept in an airtight container at room temp, it stays delicious for 3 days. After that, I freeze individual slices wrapped in plastic wrap. Pop one in the microwave for 15 seconds whenever the craving hits - tastes just-baked!

Can I make this in a round cake pan?
Absolutely! A 9-inch round pan works great - just watch the baking time. Start checking at 25 minutes since it's shallower than a loaf pan. The toothpick test never lies!

Why did my cake sink in the middle?
Usually means we got over-eager with mixing. Once you add the eggs, mix just until combined. Overworking the batter develops too much gluten. Also, check your baking powder's freshness - old stuff won't give proper lift.

Can I add mix-ins like chocolate chips?
Of course! Toss in ½ cup of your favorite add-ins - chocolate chips, chopped nuts, or even dried fruit. Just fold them in gently at the end so they distribute evenly. The classic version's my favorite, but have fun experimenting!

Nutritional Information

Now, I'm no nutritionist, but I know what you're thinking - how "bad" is this buttery delight really? Here's the honest truth: this old fashioned butter cake is a special treat meant to be enjoyed in moderation (though good luck stopping at just one slice!). The exact nutritional values will vary depending on the specific ingredients and brands you use.

What I can tell you is that real butter and quality ingredients make all the difference - you're tasting every calorie, and trust me, they're worth it! For the most accurate nutritional information, I recommend using one of those handy online calculators where you can input your exact ingredients and serving sizes. But let's be real - sometimes cake is just about joy, not numbers!

Share Your Old Fashioned Butter Cake Experience

I'd love to hear how your butter cake turns out! Leave a comment below or snap a photo - nothing makes me happier than seeing my grandma's recipe bring joy to your kitchen too.