Western Homestead Old Fashioned Butter Cake
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.
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Recipe Information
Ingredients
- 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
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.
In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
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).
Add the eggs, one at a time, to the creamed butter and sugar. Beat well after each addition. Stir in the vanilla extract.
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.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
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
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1322 mg | 441% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 659.8 g | 240% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 416.0 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 552 mg | 42% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1067 mg | 23% | |
*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.
