This Copycat Butter Cake is a soft, rich cake that uses simple ingredients you likely have at home. It bakes fast and tastes like a bakery treat. If you like plain cakes that stay moist, this is a good choice. For a different breakfast bake idea, see a blueberry buttermilk breakfast cake for inspiration.
Why make this recipe
This recipe is easy and uses basic pantry items. The cake is buttery and tender. It makes a great dessert for family meals or for guests. If you enjoy buttery desserts, you might also like the texture in this butter pecan cheesecake.
How to make Copycat Butter Cake
Always add
tag after Ingredients.
Ingredients :
1 cup salted butter, room temperature, 1 cup granulated sugar, plus more for coating the pan, 1 teaspoon baking powder, 1 teaspoon kosher salt, 2 teaspoons vanilla extract (or 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract), 3 large eggs, 1 1/2 cups all purpose flour, 1 cup buttermilk
Directions :
Preheat the oven to 375°. Coat a 9- inch round cake pan with nonstick spray. Line the bottom of the pan with a round of parchment paper and spray again with nonstick spray. Sprinkle about 1 1/2 tablespoons of granulated sugar in the bottom of the pan evenly and around the sides of the pan. Set aside. (*see note for making individual cakes), In the bowl of your stand mixer fitted with the paddle attachment mix the butter and remaining 1 cup of the granulated sugar together on medium speed for 5 minutes. You want the butter to be super light and fluffy. Add in the vanilla extract, the baking powder, and the salt and mix for 30 seconds to incorporate. , Add in the eggs one at a time, mixing well after each. Scrape the sides of the mixing bowl as necessary. Turn the mixer to low and add in the flour and the buttermilk in alternating additions beginning and ending with the flour until combined and smooth. , Spread the batter into the prepared pan and bake for 25 – 30 minutes, or until the center is set and a toothpick comes out clean.
For a simple twist on pan shape or size, check a similar copycat cake guide like a copycat Costco vanilla cake for ideas on baking large pans.
How to serve Copycat Butter Cake
Let the cake cool slightly before you remove it from the pan. Serve warm or at room temperature. A dusting of powdered sugar or a spoon of fresh fruit is nice on top. For a nutty serving idea, see how nuts pair with butter cakes in this buttery pecan cake.
How to store Copycat Butter Cake
Let the cake cool fully before you store it. Wrap it tight with plastic wrap or keep in an airtight container. Store at room temperature for 2 days, or in the fridge for up to a week. For more on storing butter cakes, read about similar cakes like a French butter cake.
Tips to make Copycat Butter Cake
- Use room temperature butter and eggs. They mix better and make the cake light.
- Beat the butter and sugar long enough until light and pale. This step helps the cake rise.
- Alternate flour and buttermilk and mix on low to avoid overworking the batter.
- Do not open the oven in the last 10 minutes of baking. This prevents the cake from sinking.
- If you bake smaller cakes, reduce bake time and watch the center with a toothpick.
Variation (if any)
- Add a teaspoon of almond extract for a mild nutty note.
- Fold in a handful of berries for a fruit version.
- Make mini cakes in a muffin tin and reduce baking time to 12–15 minutes.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can, but the cake will be less tender. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, wait 5 minutes, then use it.
Q: Can I make this in a square pan?
A: Yes. A 9×9 inch pan will work. Check doneness a few minutes earlier.
Q: How do I fix a cake that is too dry?
A: Brush simple syrup (equal parts sugar and water) on the cake layers to add moisture before serving.
Q: Can I freeze this cake?
A: Yes. Wrap it well and freeze for up to 3 months. Thaw in the fridge overnight.
Q: Can I use unsalted butter?
A: Yes. Add a little extra salt, about 1/4 teaspoon, if you use unsalted butter.
Conclusion
For more recipe notes and a popular copycat version, see the full guide at Cookies and Cups copycat butter cake. If you want a personal-size warm butter cake, this recipe write-up is helpful: Copycat Mastro’s warm butter cake personal size. For another home cook’s take and tips, read More Momma’s Mastro’s butter cake recipe. If you like detailed step photos and notes, check the Cucina by Elena page for a copycat guide at Cucina by Elena’s Mastro’s butter cake. For a fruity serving idea with sauce, see butter cakes with raspberry sauce.
Copycat Butter Cake
Ingredients
Main ingredients
- 1 cup salted butter, room temperature Make sure it’s at room temperature for better mixing.
- 1 cup granulated sugar, plus more for coating the pan
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract (or 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract) Almond extract can add a mild nutty note.
- 3 large eggs Use room temperature eggs.
- 1 ½ cups all-purpose flour
- 1 cup buttermilk You can substitute with regular milk mixed with lemon juice or vinegar.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Coat a 9-inch round cake pan with nonstick spray, then line the bottom with parchment paper and spray again. Sprinkle about 1 1/2 tablespoons of granulated sugar evenly in the bottom and sides of the pan.
- In a stand mixer fitted with a paddle attachment, mix the room temperature butter with 1 cup of granulated sugar on medium speed for 5 minutes until light and fluffy.
- Add in the vanilla extract, baking powder, and kosher salt. Mix for 30 seconds to combine.
- Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as necessary.
- Turn the mixer to low and add the flour and buttermilk in alternating additions, starting and ending with flour, mixing until combined and smooth.
- Spread the batter into the prepared pan and bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.
Serving
- Allow the cake to cool slightly before removing it from the pan. Serve warm or at room temperature with a dusting of powdered sugar or fresh fruit on top.