A stellar recipe for a simple golden butter cake that’s moist, springy, and really butter-y tasting.  Make it into mini-bunts, cupcakes, or tall layer cakes; it’s super versatile and easy to make!  

This butter cake recipe is simple as can be, but so good! I use this for everything from layer cakes, to bundts, to cupcakes. Pairs perfectly with any kind of topping and it's super-simple to make!

Hey everybody, it’s a brand new week!!  How are you feeling about it?

I know a lot of people get down on Mondays but I’m not really one of them.  Our weekends are usually busy and loud, and I’m always glad to get back into the swing of recipe making, photographing, and writing.  Not that I don’t enjoy the weekend too!  I always look forward to it and this past we actually (finally) had some nice weather and were able to get out on the patio with some frozen margaritas.  Which is all I’ve been wanting, like, forever.

So, let’s talk cake.  There is something in my strange personality that wants to tell you that there is only one vanilla cake recipe that has my heart for all eternity.  I know, weird.  And dumb.  Because there is this other thing in my personality that keeps wanting to tweak that recipe, that wonders what if there’s something better out there…  Well, maybe there is, maybe there isn’t, but I just can’t resist trying for it.  And why not bring you all along for the ride?

Over the last few months, I shared a really great red velvet cake recipe, and then I decided to see what would happen if I took out the red and made it into white cupcakes.  Both versions were stellar.  Super-moist, with a soft, springy texture and just the right amount of sweetness.  But my wheels got turning and I really wanted to see what would happen if I used butter instead of oil.

This butter cake recipe is simple as can be, but so good! I use this for everything from layer cakes, to bundts, to cupcakes. Pairs perfectly with any kind of topping and it's super-simple to make!

So here we have yet another vanilla cake recipe here on Baking a Moment.  I really love the rich flavor this one has.  It’s butter-y, and golden, and just like the red and white versions, really moist and light.  It’s super easy to make and hard to mess up.  There’s no creaming involved, it’s just wet ingredients into dry, boom boom boom.  I think it could be really versatile.

I baked it in a little mini-bundt pan (this is the closest thing I can find to what I have), but I measured the volume it holds and it’s exactly the same as my cupcake pans (1/3 cup), so you could easily make it as cupcakes too.  Which means it would also work well as either two 8-inch round layers or three 6-inch (my personal favorite).

This butter cake recipe is simple as can be, but so good! I use this for everything from layer cakes, to bundts, to cupcakes. Pairs perfectly with any kind of topping and it's super-simple to make!

Bottom line, there just isn’t one vanilla cake recipe for me.  Something that simple can be done in so many different ways, with slightly different nuances to each.  I love this one because the crumb is fine, this one because it’s super moist, and this one right here because the taste of butter really shines through, and for me butter is life.  So if that’s your jam too, then definitely give this recipe a try, it’s a winner for sure!

This butter cake recipe is simple as can be, but so good! I use this for everything from layer cakes, to bundts, to cupcakes. Pairs perfectly with any kind of topping and it's super-simple to make!

This post contains affiliate sales links.
Butter Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A stellar recipe for a simple golden butter cake that’s moist, springy, and really butter-y tasting. Make it into mini-bunts, cupcakes, or tall layer cakes; it’s super versatile and easy to make!

Course: Dessert
Cuisine: American, Cake
Keyword: Butter, Cake
Servings: 24 cupcakes or mini-bundts, 2 eight-inch layers, or 3 six-inch layers
Calories: 173 kcal
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cup buttermilk*
  • 1 cup unsalted butter (2 sticks), melted and cooled slightly
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F (if making cupcakes/mini bundts), or 325 degrees F (if making layer cakes) and mist the pan(s) with non-stick spray (or use cupcake papers).
  2. Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine.  
  3. Place the buttermilk, melted butter, eggs, and vanilla extract in a large measuring cup, and stir together.  
  4. Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).  
  5. Divide the batter equally between the prepared pan(s).
  6. Bake cupcakes/mini bundts for 14-18 minutes, layers for 32-38, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Recipe Notes

*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk.  Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

©Baking a Moment

Nutrition Facts
Butter Cake
Amount Per Serving
Calories 173 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 35mg 12%
Sodium 213mg 9%
Potassium 41mg 1%
Total Carbohydrates 21g 7%
Sugars 11g
Protein 2g 4%
Vitamin A 5.6%
Calcium 2.4%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
This butter cake recipe is simple as can be, but so good! I use this for everything from layer cakes, to bundts, to cupcakes. Pairs perfectly with any kind of topping and it's super-simple to make!