Easy Old-Fashioned Butter Cake craving hit me on a rainy afternoon when I wanted something simple, buttery, and reliable. You know those days when you just want a soft slice of cake that tastes like childhood? This is that cake. No fancy steps. No rare ingredients. Just a tender crumb, warm vanilla, and a buttery aroma that makes the kitchen feel like home. 
Very simple ingredients and tools
I love that this cake lives in the sweet spot between easy and memorable. If you keep a basic pantry, you can probably start right now. We are talking real butter, a couple of eggs, flour, milk, and a splash of vanilla. The flavor is classic, the texture is soft, and you do not need special equipment.
The Story Behind This Recipe
Here’s why I love this Easy Old-Fashioned Butter Cake: it uses pantry staples and it tastes like a bakery treat. Easy Old-Fashioned Butter Cake craving hit me on a rainy afternoon when I wanted something simple, buttery, and reliable. You know those days when you just…
Ingredients
- Unsalted butter: 1 cup, softened. Use good butter for the best flavor.
- Granulated sugar: 1 and 1/4 cups. Sweet, but not too sweet.
- Large eggs: 3, at room temperature.
- All-purpose flour: 2 cups, spooned and leveled. You can use cake flour for extra tenderness.
- Baking powder: 2 teaspoons.
- Fine salt: a small pinch.
- Whole milk: 3/4 cup, room temperature for easier mixing.
- Vanilla extract: 2 teaspoons. Use the real stuff for that clean, warm flavor.
Tools
- 9 inch round or square cake pan with tall sides.
- Hand mixer or stand mixer with paddle.
- Mixing bowls, measuring cups, and rubber spatula.
- Parchment paper for a no-stress release.
- Cooling rack and a toothpick for doneness checks.
Pro tip: Room temperature ingredients matter. Soft butter and eggs that are not cold create that light, even crumb you want in an Easy Old-Fashioned Butter Cake.
If you plan to frost it, I highly recommend topping with this easy buttercream icing. It is fluffy, dependable, and lets the butter cake shine.
Step-by-step to prepare the cake batter
This is a no-drama method. Stick to the order, mix just enough, and you will get a plush, golden cake every time.
Before you start
Preheat your oven to 350 F. Grease your pan well, line the bottom with parchment, and lightly grease again. This double protection is your friend. Make sure your butter is perfectly softened and your eggs and milk are not cold. Cold ingredients can cause dense batter and tunneling.
Make the batter
Cream butter and sugar on medium speed for 3 to 4 minutes until the mixture looks light and slightly fluffy. Not pale white, just well-aerated. This is where the cake gets its soft structure.
Beat in the eggs one at a time, scraping the bowl after each. Add the vanilla. Whisk the dry ingredients together in a separate bowl. Add the dry ingredients in three parts, alternating with the milk in two parts. Start with dry, then milk, then dry, then milk, and finish with dry. Mix on low until just combined. You are aiming for a smooth, thick batter. Keep the mixing gentle to avoid a tough cake.
Scoop the batter into the pan, smooth the top, and give the pan a small tap on the counter to pop big air bubbles. That small tap creates a tight, even crumb that feels bakery-level but tastes like home.
Bake and cool
Bake for 28 to 35 minutes, depending on your oven and pan. The top should be softly golden and the center should spring back if lightly pressed. A toothpick in the center should come out clean or with a few tiny crumbs, not wet batter.
Cool in the pan for 12 to 15 minutes, then loosen the edges with a knife and turn out onto a rack. Peel off the parchment and let it cool completely before slicing or frosting. If you want a richer finish, a thin swipe of classic French butter cake style glaze is lovely, but totally optional.
This batter also works beautifully for a single layer celebration cake. It holds candles like a champ and slices neatly.
Why you will love this Old Fashioned Butter Cake Recipe
It is wildly dependable. You follow a few simple steps, and you get a soft crumb with that signature buttery flavor. No special tricks. No stress.
It is versatile. Eat it plain with coffee for breakfast, dust it with powdered sugar for afternoon tea, or dress it up with fruit and whipped cream for dessert. If you like a hint of citrus, try it next to this bright and lovely easy lemon pound cake for a little tasting duo.
The flavor is nostalgic. It is the cake your grandma might have baked, except you can pull it off on a weeknight. Butter, vanilla, and a fine crumb that stays tender even the next day.
“I baked this for my dad’s birthday and he said it tasted like the cakes he grew up with. Simple, buttery, and not too sweet. Everyone went back for seconds.”
It stores and freezes well. Make it ahead for parties or keep slices in the freezer for lunchbox treats. An Easy Old-Fashioned Butter Cake that stays moist is a real keeper.
Troubleshooting tips
- My cake is dense. Your butter may have been too cold, or you might have overmixed after adding flour. Cream thoroughly at the start, then mix gently once the flour goes in.
- It sank in the middle. Check your baking powder freshness and avoid opening the oven in the first 20 minutes. Also confirm you measured milk and flour accurately.
- Dry edges, pale top. That can be an oven temperature issue. Use an oven thermometer and aim for 350 F. Dark pans bake faster, so check a few minutes early.
- Greasy texture. Butter too warm can break the emulsion. You want butter cool to the touch but easily dented. If it looks shiny or oily in the bowl, it is too soft.
- Sticking to the pan. Grease, parchment, then grease again. Let the cake rest a bit before turning out, and run a thin knife around the edge first.
- Uneven bake. Try to position the pan in the center of the oven and use a light colored metal pan for the most even heat.
Once you dial in these basics, this Easy Old-Fashioned Butter Cake becomes the recipe you can bake half-asleep and still nail.
How should I store this Butter Cake?
Unfrosted cake can sit at room temperature for 1 to 2 days if wrapped tightly or kept in an airtight container. I like to wrap the cake in plastic once it is cool, then slip it into a zip-top bag or cake keeper. It helps trap moisture for that tender crumb we all love.
Frosted cake lasts 3 to 5 days in the fridge. Bring slices to room temperature before serving. The butter in the cake and any frosting firms up in the fridge, so 20 to 30 minutes on the counter makes it taste freshly baked again.
Freezing is easy. Slice the cake, wrap each piece tightly, then freeze for up to 2 months. To serve, thaw on the counter still wrapped, then unwrap and enjoy. If you are into chocolate comfort desserts, a warm scoop of hot fudge chocolate pudding cake next to a chilled slice is wild in the best way.
Common Questions
Can I use salted butter? Yes. Reduce the added salt to a very small pinch or skip it. Salted butter varies by brand, so taste the batter if you can.
Can I swap whole milk for buttermilk or non-dairy milk? Whole milk gives the most classic texture. Buttermilk will add a gentle tang and tenderness. Non-dairy milk works, but choose an unsweetened version and avoid very thin milks.
What if I do not have cake flour? All-purpose flour works and is what I usually use. For extra softness, remove 2 tablespoons of flour per cup and replace with cornstarch, then sift.
Can I bake this as cupcakes or in a 9×13 pan? Yes. For cupcakes, bake 16 to 20 minutes. For a 9×13, bake 30 to 36 minutes. Watch for the toothpick test and the springy top.
What frosting pairs best? Vanilla or chocolate buttercream are classic. Try my go-to easy buttercream icing for a fast, fluffy finish.
Ready to bake a cozy slice of home
This Easy Old-Fashioned Butter Cake is the kind of recipe that earns a spot on your fridge door. Simple ingredients, quick steps, and a soft crumb that stays moist. If you love reading old-school versions, check out this helpful take from Old Fashioned Butter Cake – Food for A Hungry Soul and the much-loved Mrs Ng Old Fashioned Butter Cake for even more inspiration. Bake it once, and you will have a house favorite. When you are ready for a little twist, try the light glaze idea from the classic French butter cake world for a shiny finish.
Easy Old-Fashioned Butter Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease your cake pan well, line the bottom with parchment paper, and lightly grease again.
- Make sure your butter is perfectly softened, and your eggs and milk are at room temperature.
- Cream butter and sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add eggs one at a time, scraping the bowl after each addition. Mix in the vanilla.
- In a separate bowl, whisk the dry ingredients together. Add the dry ingredients in three parts, alternating with the milk in two parts. Start with dry, then milk, then dry, then milk, and finish with dry.
- Mix on low until just combined for a smooth, thick batter.
- Scoop the batter into the pan, smooth the top, and tap the pan on the counter to pop large air bubbles.
- Bake for 28 to 35 minutes until the top is golden and a toothpick in the center comes out clean or with a few crumbs.
- Cool in the pan for 12 to 15 minutes, then loosen the edges with a knife and turn out onto a cooling rack.
- Peel off the parchment and let cool completely before slicing or frosting.
