Classic Southern Butter Cake Recipe

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9-inch round cake pans, ensuring all crevices are coated to prevent sticking.
2. Mix Dry Ingredients
   In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
   In a large mixing bowl, use an electric mixer to beat the butter until creamy and fluffy, about 2-3 minutes. Gradually add the sugar, beating until the mixture is light and airy.
4. Incorporate Eggs and Vanilla
   Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Adding Wet and Dry Ingredients
   Reduce the mixer speed to low. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mixture. (Add the flour in three parts and the buttermilk in two.) Mix until just combined. Do not overmix, as this will make the cake dense.
6. Pour Batter and Bake
   Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
   • For a Bundt pan: Bake for 55-60 minutes.
   • For round cake pans: Bake for 30-35 minutes.
   The cake is ready when a toothpick inserted in the center comes out clean.
7. Prepare the Butter Glaze (Optional)
   While the cake bakes, make the glaze. In a small saucepan over medium heat, melt the butter. Add sugar and water, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil, then remove from heat and stir in the vanilla.
8. Cool and Glaze
   Let the cake cool in the pan for 10 minutes. If using the glaze, poke small holes in the cake with a skewer or fork and pour the warm glaze over the cake while it’s still in the pan. Let the cake soak in the glaze for 15 minutes before inverting it onto a cooling rack or serving plate.
9. Serve and Enjoy
   Slice and serve the cake warm or at room temperature. Pair with coffee or tea for a delightful experience.

Tips for Success

• Room Temperature Ingredients: Ensures smoother batter and even mixing.
• Buttermilk Substitution: If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

This Classic Southern Butter Cake is simple, elegant, and irresistible—a true testament to Southern baking traditions!