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Butt Cake Bliss: The Best Butter Cake Recipe You’ll Ever Bake (Step-by-Step Guide)

Golden moist butt cake recipe plated fresh from the oven
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This classic butter cake—lovingly nicknamed “butt cake”—is a rich, golden, and tender bundt-style dessert inspired by Midwest baking traditions. Made with high-quality unsalted butter, whole milk, and real vanilla extract, it’s the ultimate nostalgic treat for Sunday afternoons, celebrations, or just-because moments. Moist, buttery, and easy to customize, it’s the kind of cake that gets passed down through generations.

  • Author: Julia Hartman
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

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

Optional Substitutions:

  • Out of milk? Use ¾ cup Greek yogurt + ¼ cup water

  • Dairy-free? Substitute with plant-based butter and oat milk

Instructions

  1. Preheat & Prepare the Pan:
    Preheat oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan, or spray with baking spray that contains flour.

  2. Cream Butter and Sugar:
    In a large mixing bowl, beat butter and sugar on medium speed for 3–5 minutes, until light and fluffy.

  3. Add Eggs:
    Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

  4. Combine Dry Ingredients:
    In a separate bowl, whisk together flour, baking powder, and salt.

  5. Alternate Wet and Dry Ingredients:
    Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with dry ingredients. Stir in vanilla extract until just combined.

  6. Pour and Bake:
    Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool and Serve:
    Let the cake cool in the pan for 10 minutes. Invert onto a wire rack and allow it to cool completely before slicing.

Notes

  • Room-temperature ingredients blend better and help with even baking.

  • Avoid overmixing the batter to prevent a dense cake.

  • To prevent sticking, ensure your pan is well-greased and floured, especially around the curves of a bundt pan.

  • Flavor Twists: Add lemon zest, cinnamon, or a splash of bourbon to the batter.

  • Vegan Version: Replace eggs with flax eggs, use plant-based milk and butter.

  • Gluten-Free Version: Use a 1:1 gluten-free baking flour blend.

Nutrition

Find it online: https://savordelish.com/butt-cake-recipe/