Southern Living Old Fashioned Butter Cake Recipe

Name: Southern Living Old Fashioned Butter Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; Eggs; Cake Flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; Almond Extract; Vanilla Extract

This decadent Southern Living Old Fashioned Butter Cake recipe is incredibly versatile! Bake it as a magnificent three-layer wedding cake, or portion it into 18 delightful cupcakes. The recipe yields a moist, buttery cake perfect for any celebration. Frost with your favorite buttercream or cream cheese frosting and add a fruit filling for an extra special touch! Easy to follow instructions ensure baking success, whether you're a seasoned baker or a beginner.

Prep Time 30 mins

Cook Time 65 mins

Calories 349 kcal

Protein 10g

Rating 5.0 (2 Reviews)

Southern Living Old Fashioned Butter Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southern Living Old Fashioned Butter Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
Eggs
Cake Flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Almond Extract
Vanilla Extract

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How to Make Southern Living Old Fashioned Butter Cake

Preheat oven to 325°F (160°C). Grease and flour three round cake pans: one 6-inch, one 9-inch, and one 12-inch.
Cream together the butter and sugar until light and fluffy.
Beat in the egg yolks one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla and almond extracts.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter.
Divide the batter evenly among the prepared pans: approximately 2 cups for the 6-inch pan, 4 cups for the 9-inch pan, and the remaining batter for the 12-inch pan.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Once completely cool, wrap each layer in plastic wrap to prevent drying. Chill until ready to frost (at least 2 hours).
Thaw at room temperature for about 2 hours before frosting.
Frost the layers and assemble the cake. Add a fruit filling (like raspberry or strawberry compote) between the layers for an extra delicious element!
To make cupcakes, divide the batter evenly among 18 cupcake liners and bake at 325°F (160°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.