Name: Old Fashioned Butter Cake
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (8 oz) tub Cool Whip, thawed; 1 (3.4 oz) box instant chocolate or peanut butter pudding; ½ to ⅔ cup cold milk; 6–8 Reese’s peanut butter cups, chopped; Optional: 1–2 tbsp peanut butter or cocoa powder

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There’s something truly magical about the aroma of a freshly baked butter cake wafting through the kitchen—warm, sweet, and buttery with a whisper of nostalgia. Old fashioned butter cake isn’t just a dessert; it’s a memory baked into every bite. Passed down through handwritten recipe cards and weekend family traditions, this classic has stood the test of time for a reason.

Why? Because it’s simple. Humble ingredients, no fancy frostings—just rich, golden goodness that melts in your mouth. From birthdays to Sunday dinners, it’s been the centerpiece of countless cherished moments. What makes it old fashioned isn’t just the ingredients—it’s the care, the patience, and the connection it brings.

If you grew up with a grandmother who always had cake on the counter, or you’re just discovering the charm of traditional bakes, this cake is for you. Let’s dive into what makes this classic so special.

What Is an Old Fashioned Butter Cake?

At its heart, old fashioned butter cake is a rich, tender dessert made primarily with butter, sugar, eggs, and flour. It’s not overly fancy or fussy, and that’s exactly what makes it so comforting. You’ll know it by its golden color, velvety crumb, and subtly sweet flavor that pairs beautifully with just about anything—or nothing at all.

So what’s the difference between butter cake and pound cake? While both use similar ingredients, a butter cake typically includes a leavening agent like baking powder or baking soda, making it lighter and fluffier. Pound cake, on the other hand, traditionally uses equal parts butter, sugar, eggs, and flour, resulting in a denser, more compact texture.

Butter cake has its roots in Southern baking traditions, where it’s often served unadorned or with a light dusting of powdered sugar. Over time, it’s made its way into homes across the country as a go-to treat that’s easy to prepare and always satisfying. Whether enjoyed plain or jazzed up with fruit or glaze, it captures the essence of old school baking in the best way.

Key Ingredients That Make All the Difference

Every ingredient in an old fashioned butter cake has a job to do—and when you keep it simple, quality matters even more.

Butter is the star of the show. For best results, use unsalted butter so you can control the salt content. Its richness gives the cake that signature tender crumb and decadent flavor.
Flour provides structure. While all-purpose flour works great, cake flour will give you an extra soft and airy texture. Try it once—you may never go back!
Sugar sweetens and adds moisture. Stick with granulated white sugar for a classic feel. Superfine sugar can also help give your cake an ultra-smooth crumb.
Eggs act as a binder and help with lift. Use large eggs, room temperature if possible.
Milk or buttermilk adds moisture and enhances tenderness.
Vanilla extract brings everything together with warmth and depth. Go for pure vanilla if you can.

Bold Tip: Room temperature ingredients blend more smoothly and help the cake rise evenly. Let your butter, eggs, and milk sit out for 30–60 minutes before baking.

Best Tools to Use for Old Fashioned Butter Cake

You don’t need a bakery kitchen to make an incredible butter cake—but the right tools can help ensure consistent results.

A stand mixer (or a sturdy hand mixer) makes creaming butter and sugar much easier.
Use a Bundt pan, loaf pan, or even round cake pans, depending on your presentation style.
Don’t forget a cooling rack to avoid a soggy bottom, and an offset spatula for even batter spreading.

Bold Tip: Grease and flour your pan thoroughly—or use baking spray with flour—so your beautiful cake slides right out without a fight!

Step-by-Step Instructions (With Pro Tips)

Here’s how to make the perfect old fashioned butter cake, step by step:

1. Cream the butter and sugar.
This step is crucial. Beat the butter and sugar together until it’s pale and fluffy—this incorporates air and helps the cake rise.

2. Add the eggs, one at a time.
Beat well after each egg to ensure everything is fully incorporated. Don’t rush this part!

3. Mix dry and wet ingredients separately.
Whisk your flour, baking powder, and salt in one bowl. In another, combine milk and vanilla.

4. Alternate adding dry and wet ingredients.
Add the flour mixture in thirds, alternating with the milk mixture. Begin and end with flour. Mix on low until just combined.

5. Pour into a prepared pan.
Use a spatula to level the top. Tap the pan gently on the counter to release air bubbles.

6. Bake at 325–350°F (160–175°C) for 45–60 minutes depending on the pan size. Keep an eye on it after 45 minutes.

7. Test for doneness.
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done. The top should spring back when gently touched.

8. Cool before slicing.
Let it cool in the pan for 10–15 minutes before turning it out onto a wire rack.

Bold Tip: Once the flour is added, mix only until combined—overmixing will make the cake tough instead of tender!

Flavor Variations and Add-Ins to Try

While the traditional butter cake is perfect as-is, it’s also incredibly versatile if you’re feeling creative.

Citrus twist: Add lemon zest, orange zest, or even a little fresh juice for a bright, fragrant finish.
Nutty almond: A touch of almond extract offers a nostalgic bakery-style flavor.
Swirls of fun: Try swirling in fruit jam, cinnamon sugar, or even chocolate ganache before baking.
Brown butter magic: For a deeper, nutty flavor, replace regular butter with browned butter.
Seasonal spins: Add dried cranberries, toasted pecans, or blueberries to the batter.
Mini versions: Bake as cupcakes or mini loaves for gifting or portion control.

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These little tweaks can transform your butter cake into something seasonal, festive, or just a little more indulgent!

How to Serve Old Fashioned Butter Cake

One of the joys of old fashioned butter cake is its sheer versatility when it comes to serving. It’s just as lovely dressed up for a dinner party as it is plain on a cozy Sunday afternoon.

Plain and proud: Sometimes, simplicity wins. Serve a thick slice with a hot cup of tea or coffee—no bells or whistles needed.

With toppings: Add a dollop of fresh whipped cream, a handful of berries, or a spoonful of fruit compote for a touch of brightness.

Light glaze or sugar dusting: A drizzle of vanilla or lemon glaze can add just the right amount of sweetness. Or go classic with a soft dusting of powdered sugar.

Layered delight: Slice the cake horizontally and fill it with jam, fruit preserves, or buttercream frosting to elevate it for birthdays or celebrations.

There’s truly no wrong way to enjoy it!

Make-Ahead Tips & Storing It Right

Butter cake is a fantastic make-ahead dessert that holds up beautifully over time with proper storage.

Baking ahead: You can bake the cake 1 to 2 days in advance without any noticeable loss in flavor or texture. Just let it cool completely before storing.

Room temperature storage: Wrap the cake tightly in plastic wrap, then place it in an airtight container. It will stay fresh on the counter for up to 4 days.

Freezing for later: Want to save it for down the road? Wrap the cooled cake (whole or sliced) in plastic wrap, then again in aluminum foil or a zip-top freezer bag. It will keep well for up to 2 months.

Thawing tips: To serve, let the cake thaw at room temperature for 1–2 hours. You can also gently warm slices in the microwave for about 10–15 seconds if you prefer it warm and tender.

Bold Tip: Always let the cake cool completely before wrapping or storing. Trapped heat creates condensation, which can make the texture soggy.

Common Mistakes to Avoid

Even simple cakes have their pitfalls—here are a few to dodge when baking your old fashioned butter cake.

Using cold ingredients: Cold butter or eggs won’t cream properly, leading to poor texture and uneven rise.
Overbeating the batter: Especially once you add flour, overmixing can make your cake tough instead of tender.
Underbaking or overbaking: Every oven is different—check with a toothpick and trust visual cues over timers alone.
Not sifting the dry ingredients: Sifting helps prevent clumps and leads to a smoother batter.
Opening the oven too early: It’s tempting, but early peeking can cause your cake to collapse. Wait until it’s mostly set before checking.

Bold Tip: Trust your instincts—and your toothpick test—more than the timer alone. Oven calibration varies!

What to Serve With Butter Cake

Pairing your old fashioned butter cake with the right sides can turn it into a showstopping dessert spread.

Drinks: A slice of this rich cake goes wonderfully with a hot mug of coffee, tea, or even a light dessert wine like Moscato.
Sauces: Brighten it up with a spoonful of berry compote, lemon glaze, or orange zest syrup.
Creamy accompaniments: Serve with a scoop of vanilla bean ice cream, a dollop of mascarpone cheese, or even Greek yogurt for a lighter twist.

These pairings create a lovely contrast to the cake’s buttery richness.

Reader Favorite Twists and Tips

Our readers love putting their own spin on this classic! One fan favorite is to add a cinnamon swirl in the middle for a coffee cake feel. Another popular twist? Mixing in a handful of mini chocolate chips before baking—pure comfort in every bite.

Many readers shared how this cake reminds them of their grandmother’s Sunday bakes, often served with a tall glass of milk or enjoyed as a midnight snack. It’s not just a cake—it’s a warm memory on a plate.

Tried your own version? Leave a comment below—we’d love to hear how you made it yours!

FAQs

What makes butter cake different from regular cake?
Butter cake is rich and moist, with a dense crumb thanks to the high butter-to-flour ratio. It uses the creaming method, which gives it a soft but structured texture that sets it apart from sponge or chiffon cakes.

Can I use margarine instead of butter?
Technically yes, but it’s not recommended. Margarine lacks the same fat content and flavor profile, which can lead to a drier, less flavorful cake.

How do you keep a butter cake moist?
Start with room temperature ingredients, don’t overmix, and avoid overbaking. Also, store it in an airtight container as soon as it cools to lock in moisture.

What is the best flour for butter cake?
Cake flour produces a finer, softer crumb, but all-purpose flour works well too. If using all-purpose, sift it for a lighter texture.

Why does my butter cake sink in the middle?
This usually happens when the oven door is opened too early, the batter is overmixed, or the leavening agents were old or inaccurately measured.

Final Thoughts: A Cake That Never Goes Out of Style

Old fashioned butter cake is the kind of dessert that never tries too hard—and never needs to. Its rich, tender crumb and buttery warmth feel like home on a plate. Whether you serve it plain or dressed up, this cake always delivers comfort and joy.

So why not make it today? Bake it, share it, and savor the moment. And don’t forget to pass down the recipe—it just might become a tradition in your kitchen too.