Copycat Butter Cake

If there’s one cake that feels like pure nostalgia wrapped in golden crumbs, it’s a butter cake. You know the kind: buttery and tender with just the right hint of vanilla, a soft crumb that practically melts in your mouth, and a sweet aroma that fills your kitchen the moment it bakes. This copycat version is a love letter to that classic cake—simple, cozy, and oh-so satisfying.

It’s the kind of dessert you don’t need an excuse to bake. Perfect for birthdays, Sunday dinners, or those nights when you just need a slice of something sweet alongside a cup of tea. Trust me, this recipe is one you’ll want in your back pocket—it never disappoints.

Recipe Origin

Butter cake has roots in traditional European baking, but it became a beloved staple in American kitchens during the mid-20th century. Known for its rich flavor and simplicity, it’s often seen as the perfect “everyday cake”—easy to whip up, but elegant enough to serve at celebrations. This copycat version brings that timeless charm right to your table.

Kitchen Tools You’ll Need

• 9-inch cake pan (or springform pan)
• Mixing bowls
• Electric hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Why You’ll Love Copycat Butter Cake

• Simple Pantry Ingredients: No fuss—just butter, sugar, eggs, flour, and buttermilk.
• Rich, Buttery Flavor: The kind of cake that’s irresistible even without frosting.
• Moist and Tender Crumb: Thanks to the buttermilk, every bite is soft and delicate.
• Versatile: Enjoy plain, dust with powdered sugar, or serve with berries and cream.
• Foolproof Recipe: Straightforward steps make it approachable for any baker.

Ingredients in Copycat Butter Cake

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Salted Butter

The foundation of flavor—softened butter whips up light and creamy, giving the cake its rich taste.

Granulated Sugar

Adds sweetness and helps create that tender, moist crumb we love.

Baking Powder

The leavening agent that ensures the cake rises to a fluffy texture.

Kosher Salt

Balances sweetness and enhances all the flavors in the cake.

Vanilla Extract (or Vanilla + Almond Extract)

Classic vanilla for warmth and a touch of almond for that bakery-style finish.

Large Eggs

Provide structure, richness, and a beautiful golden color.

All-Purpose Flour

The backbone of the cake, creating a soft but sturdy crumb.

Buttermilk

The secret to moistness and a subtle tang that elevates the buttery flavor.

Instructions

Preheat Your Oven

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with butter, then dust lightly with sugar for a caramelized edge.

Cream the Butter and Sugar

In a large mixing bowl, beat butter and sugar together until light and fluffy—about 3–4 minutes.

Add the Eggs and Flavorings

Beat in eggs one at a time, mixing well after each. Stir in vanilla extract (and almond, if using).

Mix the Dry Ingredients

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

Combine Wet and Dry

Add dry mixture to the butter mixture in three additions, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Bake the Cake

Pour batter into the prepared pan. Smooth the top and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and enjoy warm or at room temperature.

Nutrition Facts

Servings: 8–10
Calories per serving: ~320
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Copycat Butter Cake

• Classic: Serve plain with a dusting of powdered sugar.
• With Berries: Fresh strawberries or blueberries bring a refreshing contrast.
• With Cream: Whipped cream or a scoop of vanilla ice cream takes it over the top.
• As a Layer Base: Double the recipe and stack with frosting for a celebration cake.

Make-Ahead and Storage Tips

• Bake a day ahead—flavors develop and intensify overnight.
• Store leftovers covered at room temperature for up to 3 days.
• Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Variations to Try

• Lemon Butter Cake: Add lemon zest to the batter.
• Marble Cake: Swirl in melted chocolate for a two-tone beauty.
• Nutty Twist: Stir in finely chopped pecans or almonds.
• Glazed: Top with a simple powdered sugar glaze for extra sweetness.

Additional Tips

• Always start with room-temperature butter for easy creaming.
• Don’t overmix once flour is added—this keeps the cake tender.
• Use buttermilk for best results; if you don’t have any, make a quick substitute with milk + lemon juice.

FAQ Section

Q1: Can I use unsalted butter instead?
A1: Yes, just add ½ teaspoon extra salt to the recipe.

Q2: Can I bake this in a bundt pan?
A2: Absolutely—just adjust baking time to 45–50 minutes.

Q3: What if I don’t have buttermilk?
A3: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Q4: Can I frost this cake?
A4: Yes—cream cheese frosting or chocolate ganache are delicious options.

Q5: How do I know when the cake is done?
A5: A toothpick inserted in the center should come out clean with no wet batter.

Q6: Can I make this gluten-free?
A6: Yes, substitute with a 1:1 gluten-free flour blend.

Q7: Can I make cupcakes with this batter?
A7: Definitely—bake for 18–20 minutes instead.

Q8: Is almond extract necessary?
A8: No, but it adds a lovely bakery-style flavor. Vanilla alone works perfectly.

Q9: How do I keep the cake moist?
A9: Avoid overbaking and store in an airtight container.

Q10: Can I double the recipe?
A10: Yes, use two pans or one large 9×13 pan. Adjust bake time as needed.

Conclusion

Copycat Butter Cake is one of those recipes that proves the beauty of simplicity. With a handful of pantry staples, you create something that’s tender, flavorful, and undeniably comforting. Whether you enjoy it plain, dressed up with fruit, or topped with a scoop of ice cream, this cake is a timeless treat that always hits the spot. One slice and you’ll see—it’s the kind of recipe you’ll return to again and again.

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