Butter Cake Recipe: 7 Reasons This Rich Dessert Is a Must-Bake

It all started in my grandma’s tiny Midwest kitchen, where the aroma of rich, buttery cake filled every corner. Sunday afternoons were sacred—a time for baking, storytelling, and second servings. She’d hum the same Patsy Cline tune while creaming butter and sugar with care, calling it her “famous butt cake.” As a kid, I giggled at the name, but one bite in and all jokes melted away. This cake was everything: tender, golden, and unforgettable.

Years later, inspired by those golden memories and my culinary journey, I perfected her original recipe—adding a few modern twists while staying true to its roots. Today, I’m thrilled to share this classic butt cake recipe with you. Whether you’re new to baking or a seasoned pro, this guide will walk you through creating a moist, buttery masterpiece worthy of family traditions.

If you love rich, nostalgic flavors, you’ll also enjoy our vanilla brownies for a chewy, buttery dessert twist.

What Makes This Butt Cake So Special?

There’s something universally comforting about a well-made butter cake. With its soft crumb and rich flavor, it’s no surprise this dessert has a beloved spot on dessert tables across America, Canada, Mexico, and Brazil. Often served at birthdays, holidays, or simply with afternoon tea, it bridges generations and cultures with its warm, homey taste.

What makes this recipe shine:

• Deep, buttery richness from high-quality unsalted butter
• Light, fluffy texture thanks to precise mixing and baking techniques
• Customizable base for endless variations (hello lemon zest, berries, or bourbon glaze!)
• Looking for a portable spin on this? Try these fun and festive cake jars for the ultimate layered treat.

It’s the cake that never fails to impress, and once you taste it, you’ll understand why it’s earned the cheeky nickname “butt cake.”

Ingredients You’ll Need

Here’s what you need to get started (U.S. standard measurements):

Essential Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 1 tablespoon pure vanilla extract

Substitutions:

• Out of milk? Mix ¾ cup Greek yogurt + ¼ cup water.
• Dairy-free? Use plant-based butter and oat milk.

Sourcing Tips:

• For best results, use real vanilla extract, not imitation.
• Local butter or high-fat European butter brings richer flavor.

Step-by-Step Instructions: Bake the Perfect Butt Cake

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Grease and flour a 10-inch bundt pan or use baking spray with flour.

2. Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 3-5 minutes).

• Pro Tip: Room-temperature butter ensures proper aeration.

3. Add Eggs

• Add eggs one at a time, beating well after each addition.
• Scrape down the bowl as needed.

4. Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, and salt.

5. Mix Wet & Dry Ingredients

• Add dry ingredients to the butter mixture, alternating with milk.
• Begin and end with dry ingredients.
• Stir in vanilla extract until just combined.

6. Bake

• Pour batter into the prepared bundt pan.
• Smooth the top with a spatula.
• Bake for 50-60 minutes or until a toothpick comes out clean.

7. Cool

• Let the cake cool in the pan for 10 minutes.
• Invert onto a wire rack and cool completely.

For clean, elegant presentation, check out how to cut perfect cake slices to wow your guests every time.

Pro Tips & Common Mistakes to Avoid

Expert Tips:

• Use room-temperature ingredients for a uniform batter.
• Beat butter and sugar until truly fluffy to incorporate air.
• Tap the pan gently to remove any large air bubbles.

Avoid These Mistakes:

• Overmixing the batter = dense, chewy cake.
• Using cold ingredients can lead to uneven baking.
• Skipping pan prep may cause sticking—use butter AND flour generously.

Delicious Variations & Customizations

• Vegan Version: Use flax eggs, vegan butter, and oat milk.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour.
• Lemon-Lover’s Twist: Add 1 tbsp lemon zest and a lemon glaze.
• Holiday Spice: Mix in cinnamon, nutmeg, and clove for a cozy twist.
• Boozy Glaze: Drizzle with bourbon-vanilla glaze for an adult upgrade.

How to Serve & Store This Cake

Serving Suggestions:

• Serve warm with a dollop of whipped cream or scoop of vanilla ice cream.
• Pair with coffee, tea, or a glass of chilled Moscato.

Storage Tips:

• Room Temp: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps fresh for up to 1 week.
• Freeze: Wrap in plastic, then foil; freeze up to 3 months. Thaw overnight.

Frequently Asked Questions (FAQs)

What is butter cake?

Butter cake is a moist, tender dessert made primarily with butter, sugar, eggs, and flour. It’s known for its rich flavor and soft crumb.

Can I use butter instead of oil in cake mix?

Yes, melted butter can replace oil in cake mixes. It adds richness and enhances flavor.

Can you use butter instead of oil in cake mix?

Absolutely! Swap equal amounts of melted butter for oil for a more buttery flavor and moist texture.

How much butter to substitute for oil in cake mix?

Use a 1:1 ratio. If a recipe calls for ½ cup oil, use ½ cup melted butter.

How to make butter cake?

Cream butter and sugar, add eggs, mix in dry ingredients and milk, bake in a greased pan, and enjoy a slice of buttery perfection!

Let’s Bake Together!

I hope this butt cake brings as much joy to your kitchen as it does mine. If you try this recipe, I’d love to hear how it turns out—drop a comment, leave a rating, or tag me on social media (@SavorDelish). Pin it, share it, and pass it down. Because great cake, like great memories, is meant to be shared.

Ready to get baking? Let’s make this the best butt cake you’ve ever had!

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