Western Homestead Old Fashioned Butter Cake

Nutriscore Rating: 41/100

Transport your taste buds to a simpler time with this Western Homestead Old Fashioned Butter Cake, a timeless classic brimming with rich, buttery flavor and a delightfully tender crumb. Perfect for family gatherings or a quiet afternoon treat, this homemade cake boasts a comforting blend of pantry staples like all-purpose flour, pure vanilla extract, and whole milk. It’s lovingly baked to golden perfection in just under an hour, creating a dessert that’s irresistibly soft yet sturdy enough for toppings like whipped cream, a dusting of powdered sugar, or a scoop of ice cream. Whether served as a sweet indulgence on its own or dressed up with your favorite garnishes, this butter cake captures the nostalgia of old-fashioned baking with its straightforward preparation and heartwarming flavors. Keywords: old-fashioned butter cake, homemade dessert, nostalgic baking, simple butter cake recipe, vanilla butter cake.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1.25 cups whole milk, room temperature
• 1 tablespoon butter (for greasing the pan)
• 1 tablespoon all-purpose flour (for dusting the pan)

📝 Instructions

9 steps

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan with 1 tablespoon of butter. Lightly dust with 1 tablespoon of flour and shake out the excess.

2. In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3–4 minutes).

4. Add the eggs, one at a time, to the creamed butter and sugar. Beat well after each addition. Stir in the vanilla extract.

5. Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients (flour, milk, flour) and mix until just combined. Do not overmix.

6. Pour the batter evenly into the prepared pan, smoothing the top with a spatula.

7. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then gently turn the cake out of the pan and let it cool completely on the wire rack.

9. Slice into squares or rectangles and serve as-is, or garnish with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream, if desired.

Nutrition Facts

1 serving (1480.8g)

Calories		5048
% Daily Value*
Total Fat		233.3 g	299%
	Saturated Fat	138.6 g	693%
	Polyunsaturated Fat	0.0 g
Cholesterol		1310 mg	437%
Sodium		2467 mg	107%
Total Carbohydrate		663.3 g	241%
	Dietary Fiber	8.7 g	31%
	Total Sugars	419.7 g
Protein		68.9 g	138%
Vitamin D		11.0 mcg	55%
Calcium		536 mg	41%
Iron		15.3 mg	85%
Potassium		1006 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2099 cal (41.8%%)

Protein: 275 cal (5.5%%)

Carbs: 2653 cal (52.8%%)