Butter Cake

Prep Time
Cook Time
Ready In

"This is what butter dreams are made of! Buttery delicious! Also makes 24-36 cupcakes"

Original recipe yields 12 servings


  • Serving Size: 1 (132.9 g)
  • Calories 478.3
  • Total Fat - 23.8 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 127.7 mg
  • Sodium - 418.5 mg
  • Total Carbohydrate - 61.6 g
  • Dietary Fiber - 2 g
  • Sugars - 37.7 g
  • Protein - 6.7 g
  • Calcium - 130 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F. Butter and flour three 9 inch round cake pans or spray with baking spray.

Step 2

Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes.

Step 3

Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.

Step 4

Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes.

Step 5

Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles.

Step 6

Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean.

Step 7

Cool in the pan on a baking rack.

Step 8

Frost as desired.

Tips & Variations

No special items needed.