Butter Cake

Butter Cake

Every recipe has a story behind it. This one is about my grandma’s butter cake recipe, which I’ve been baking since I was a kid. It’s moist and delicious with a delicate flavor that everyone loves! Here are the ingredients you’ll need: 1/2 cup of softened butter, 1-3/4 cups of sugar, 3 eggs, 2 teaspoons vanilla extract, 2-1/2 cups all purpose flour (or use cake flour), 2 teaspoons baking powder, 1 teaspoon salt and 12 tablespoons milk or cream. For the frosting add 4 tablespoons softened butter to 8 ounces softened cream cheese in a bowl until smooth then mix in 3 cups powdered sugar and 3 tablespoons light corn syrup. Add food coloring if desired for color.

prep: 25 mins cook: 30 mins additional: 10 mins total: 65 mins Servings: 12 Yield: 1 8-inch square cake


½ cup butter, room temperature

½ teaspoon salt

1 ½ cups all-purpose flour

¾ cup milk, room temperature

1 cup white sugar

2 eggs, room temperature

2 teaspoons baking powder

1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.

Sift together the flour, salt, and baking powder.

Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook’s Note for Blueberry Cake variation). Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Nutrition Facts:

Per Serving: 210 calories; protein 3.2g; carbohydrates 29.6g; fat 9g; cholesterol 52.6mg; sodium 250.9mg.

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