Copycat Butter Cake

A soft, rich cake that's buttery and tender, perfect for family meals or as a dessert for guests.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

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 1/2 cups all-purpose flour
1 cup buttermilk You can substitute with regular milk mixed with lemon juice or vinegar.

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.

For best results, use room temperature butter and eggs. Avoid overworking the batter and do not open the oven during the last 10 minutes of baking.