Butter Cake

Indulge in the rich and sumptuous flavors of this Butter Cake. Made with real butter and a touch of almond extract, this timeless classic promises a melt-in-your-mouth experience. With every bite, you'll appreciate the delicate balance of sweetness, perfectly complemented by the richness of buttermilk. Pair it with a scoop of vanilla ice cream for an unforgettable dessert experience. Dive into this recipe and witness the magic of baking transform simple ingredients into a delectable treat.


  • 2 sticks butter, room temperature
  • 1-2 teaspoons of extra sugar (for pan)
  • 1 cup sugar
  • 1-1/2 cups cake flour
  • 1 teaspoon baking powder
  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup buttermilk


Preheat your oven to 375Ā°F. Start by preparing a 9-inch cake pan. If you don’t have a spring-form pan, you can line your regular cake pan with parchment paper. This ensures easy removal of the cake later. To enhance the cake’s flavor, butter the sides and bottom of the pan generously. For a touch of extra sweetness and a delightful crust, sprinkle 1-2 teaspoons of sugar over the buttered surfaces.

In your stand mixer’s bowl, cream together the room temperature butter and sugar. This process ensures that your cake has a light and fluffy texture. Once they are well-combined and have a fluffy consistency, gradually incorporate the flour and baking powder. This gradual addition prevents the formation of lumps in the batter.

Now, it’s time to add the eggs. Add them one at a time, ensuring each egg is fully incorporated before adding the next. This step helps in achieving a uniform texture for your cake. Next, stir in the aromatic vanilla and almond extracts. These extracts provide a depth of flavor that’s simply irresistible. Finally, pour in the buttermilk and beat the mixture until you achieve a light and airy batter.

Pour this heavenly batter into your prepared cake pan. Bake for 50-60 minutes. You’ll know it’s perfectly baked when it turns a lovely golden hue and a wooden skewer inserted into its center comes out clean. Once baked, allow the cake to cool in the pan for about 5 minutes. This resting time makes it easier to remove the cake. Afterward, invert the cake onto a cooling rack to cool completely. For the best tasting experience, serve slices of this buttery delight with a scoop of vanilla ice cream. Serves 8.

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