Butter Cake (Old-Fashioned)

buttercakeof This Old Fashioned Butter Cake is the basis of so many special occasion cakes. Once the layers are baked this versatile cake can be filled with jam and topped with whipped cream and fresh berries, turned into strawberry shortcake or iced with your favourite flavour of frosting for your next birthday party. It’s the one cake flavour besides chocolate, that people search for the most when an occasion arises that warrants a celebration.

1½ cup all-purpose flour, unbleached
1½ cup cake flour
1 Tbsp. baking powder
½ tsp. sea salt
¼ tsp. baking soda
1¼ cup (2½ sticks) butter, softened
2 cups granulated sugar
2 tsp. pure vanilla extract
2 tsp. pure butter extract
¼ tsp. pure almond extract
4 large eggs, room temperature
1 cup buttermilk or whole milk

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour three (9)” round cake pans or spray with baking spray.

Use a whisk to sift together the flour, cake flour, baking powder, salt and baking soda. Set aside.

Using an electric mixer cream together the butter, softened, granulated sugar, vanilla, butter and almond extracts on medium high speed for around 3-4 minutes or just until fluffy.

To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.

Lower the speed of the mixer and 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 around 1 minute.

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

Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pan on a cooling rack then frost as desired.

Cook's Notes:

Two Types of Flour Make a Difference in the Texture: My personal favourite butter cake as demonstrated in this recipe, uses a combination of all-purpose flour, unbleached and cake flour for just the right texture. It’s not too crumbly, not too dense.
If time allows, while the butter is softening and coming to room temperature allow the eggs to come to room temperature, too. If you forget, the recipe will still work but it does seem to add more volume to the cake batter when the eggs aren’t cold.
When adding eggs to a cake recipe, crack them into a smaller separate bowl or measuring cup first. This will prevent any egg shell from going directly into the mixing bowl and ruining the batter.
I’m an avid baker and I’ve used a whisk for sifting dry ingredients for many years. It works like a charm. You can also use a fine mesh sieve if you don’t have an old fashioned sifter.
This cake can be frosted with any flavour icing you like. Checkout my recipes for Whipped Chocolate Frosting, fluffy 7 Minute Frosting, easy Vanilla Buttercream Icing, citrus filled Pink Lemonade Frosting or classic Cream Cheese Icing.
You can also make this cake up to 2 days in advance and store the layers separately chilled in the refrigerator tightly wrapped in plastic wrap prior to frosting.
Freeze Old Fashioned Butter Cake for up to 3 months. Thaw in the refrigerator and frost it your way.