Butter Cake Recipe

This cake has a firm, moist texture that makes it perfect for tiered designs. We've added almond flavor to give it a richer taste everyone will love.
Makes: 7 1/2 cups cake batter
Skill Level: Intermediate

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Step 1

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

Step 2

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.

Step 3

For an 8 inch round pan, bake 35-40 minutes or until toothpick inserted in center comes out clean.

Step 4

Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

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1 teaspoon pure vanilla extract



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3/4 teaspoon No Color Almond Extract



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1 1/2 cups butter, (room temperature)

granulated sugar

2 1/2 cups granulated sugar


5 eggs

all-purpose flour

3 cups all-purpose flour

baking powder

3/4 teaspoon baking powder


1/4 teaspoon salt


1 cup milk




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Butter Cake is rated 4.4 out of 5 by 103.
Rated 3 out of 5 by from Didn’t work for me This cake has 2 and a half cups of sugar which where I am from is over half a kilogram of sugar. 625g of sugar in one cake, and thats before any frosting/icing and fondant. I have a sweet tooth, yet this was sickeningly sweet. Despite the extra time I gave the cake to cook it still remained a little raw in the centre. It fell apart in my hands when i tried to remove it from the tin. I did however like how dense and soft of the cooked part of the cake and if it wasn’t for the over-sweetness, crumbliness and difficulty I encounted in cooking it through I would have given it 5 stars.
Date published: 2017-11-05
Rated 5 out of 5 by from Tastes great I was worried because every homemade cake I've tried tastes like flour. This was wonderful! I upped the salt to a teaspoon because of the reviews about being flavorless and it was wonderful.
Date published: 2017-08-12
Rated 5 out of 5 by from If you want it to be good, follow the recipe If you follow the recipe, it will turn out great. It's that simple.
Date published: 2017-07-13
Rated 5 out of 5 by from I always make this one I've made this several times for family and co-workers. It consistently turns out. It is dense but rich. I tend to need additional cooking time than the recommended times.
Date published: 2017-01-06
Rated 5 out of 5 by from My go to cake I see some are having problems with the cake, I think you need to play with it based off where you live. When I lived in El Paso, Tx I used 5 eggs and my stove was gas, but now I live in North Carolina, I have to use 4 eggs and my stove is electric. We're in the military, so I'm constantly changing the way to make this cake. Each time I make it, it comes out amazing and the people I make the birthday cakes for love the moist flavors.
Date published: 2016-11-03
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