I know it’s since passed, but I hate the Fourth of July.
Like, majorly hate it.
I hate it because Mannie is so scared of the fireworks. He paces the house, he cowers in the corner, and he barks incessantly. If you’re new here, Mannie is my three-legged dog who lost his leg to a gunshot, so it’s no surprise that he hates the fireworks.
We’ve given him sedatives in the past but man, it really only tempers his behavior slightly – nothing major or too significant. And we’re always home with him, so we can assuage the confusion and fright right outta him. But damn, he just really hates it.
And I realized last night as I had the police station on speed dial, that I am a total Fourth of July Grinch.
I hate the holiday. I hate the people who like the holiday. I hate the fireworks stands – when I see them, I audibly groan and my body breaks out in angry hives. I hate the little kids who start fireworks early, and I hate the people who wait until it’s super late and I’m tired from binge-watching Orange is the New Black and I like, needsleepnow.
I’m such a Grinch that I actually did call the cops because I swore our neighborhood had a noise ordinance set and it totally doesn’t (but totally should) and honestly because I was sick of hearing Mannie bark in the corner. Sue me.
So yeah, take that Fourth of July. I really stuck it to the man.
But whatever. Let’s talk about this cake – it’s more important anyway.
This Butter Cake truly is the best. My family and I could not stop eating it. We were seriously shoveling in forkfuls of the stuff when I deemed it up for grabs. And photographing it, I couldn’t wait to dig in for the end shot. Holy mother. It was rough, but someone had to eat it.
I had this cake bookmarked from All Recipes for awhile now and I’m so glad I finally got around to making it. And I hope YOU get around to making it soon, too!
Best Butter Cake
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup butter softened
- 1 Tbsp vanilla extract
- 4 eggs
- BUTTER SAUCE:
- 3/4 cup sugar
- 1/3 cup butter
- 3 Tbsp water
- 2 tsp vanilla extract
- Preheat oven to 325 degrees F. Liberally grease and flour a large bundt pan and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until blended. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, and baking soda, then add the flour and buttermilk, alternating after each addition until a thick batter has formed.
- Spread the batter evenly into the prepared pan. Bake for approx. 60 minutes or until a toothpick inserted near the center comes out clean. Cool for about 15 minutes.
- While cake partially cools, make the butter sauce. In a small saucepan, combine all the butter sauce ingredients. Heat until bubbles just begin to show up around the edges of the pan. Remove from heat. Poke holes all over the surface of the cake and down into the cake, careful not to puncture all the way through. Pour the butter sauce evenly over the top of the cake and allow the cake to cool completely in the pan, allowing the butter sauce to set.
- Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.
This is so sweet, buttery, moist, and utterly delicious. Try not to faint when you take a bite!
Have a super sweet day!
Yum = this cake looks and sounds fantastic!
Umm, wow. This sounds like the cake version of shortbread and I LOVE shortbread
read comments and I saw this one, my neighbor gave me some of this delicious cake and it tasted awesome I immediately called her an asked for the recipe.
I thought the same thing as you said. I’m making this tomorrow as soon as I get the butter milk
This cake is a keeper for me just luv it
it is fantastic
Ramona B says
First time I ate this was at a restaurant served with a scoop of vanilla ice cream and sliced strawberries
Julie @ Julie's Eats & Treats says
Oh lady this cake looks divine! Home run!
Hi this cake looks yummy! Was just wondering if we can also make it without the sauce?
Hi Katie! Absolutely, this cake can be made without the sauce!
Emanuele @ guyslovecooking says
That’s refreshing! I have been only positive post about 4th July. Good to have a different perspective
I write from Amsterdam (The Netherlands), so no need for you to hate me
The cake looks divine…I kind f like how good you can work when you don’t like something
Hope Mannie is ok now ..
Hi Emanuele! Yes, Mannie is fine now – thank you! <3
My my…I can tell that this is just so crumbly and moist. Adding it to my recipes to try while I am at home on maternity and need to EAT all the time 🙂
It’s a must try for sure!
Kayle (The Cooking Actress) says
eeee I’m sorry the 4th sucked, poor Manny 🙁
this butter cake looks sooooo good! Like…I love butter. So I know this cake must be as delicious as it looks
I love me some butter too! This cake is right up your alley then 🙂
This cake looks perfect! Love how moist and buttery it is! So delicious!!!
I have arrived in cake land! I love this cake! It screams moist and ENJOY immediately! YUMMERS!
Welcome to Cake Land! 🙂
Jocelyn @BruCrew Life says
I don’t mind fireworks…as long as it isn’t late into the night. Seriously, there are people who like to go to bed on time and not be kept up to all hours. Our dog is terrified of fireworks and thunderstorms, so she spent the past weekend hiding in the basement cowering under everything. It was an ordeal to get her out for potty breaks. I’m going to need a huge slice of this awesome cake to make up for the trauma! And girl, your pics on this cake are out of this world awesome! Please share your tips…I’m struggling with editing right now!
Giiiirl, I got lucky on this shoot! Lately I’ve had zero motivation to shoot anything! Thank you though!!
I just pulled a Bundt cake out of the oven—I sure wish I had seen this beauty first!!!
It’s a must-make for sure!
This is the best recipe so far!
I have made this recipe on a few occasions and making another one as I type. Thanks for sharing!
Erin @ Miss Scrambled Egg says
Drooling! I’m not that big of a 4th fan either, just because there is a lot of driving that we have to do. I went to three different parties and by the third, I was falling asleep. I don’t know how to rally anymore. I did get some turkey burgers and chicken dip out of the places we did visit, so I can’t really complain. 😀 I hope the rest of your July goes better than this past weekend. I’m in love with this butter cake. It’d go so well with some fresh fruit.
This would go SO well with fresh fruit! Good call, Erin! xoxo.
Laura @ Laura's Culinary Adventures says
I can see why the fourth isn’t everyones jam. This cake looks so dense and delicious!
It totally is! Thanks Laura!
OH ON! I would hate the 4th of July also. Mannie sounds like a cutie. I’ve never made or had Butter Cake, it looks delectable.
It’s SO delectable, Mary! Enjoy! xo!
Jessica @ Sweetest Menu says
Wow this really does look like the best butter cake ever! YUM!!!
I’m also a 4th of July Grinch. Nebraskans are crazy about fireworks. They started on 6/25 with at least two hours each night. My poor little Rose gets so scared.
The cake looks fabulous! : )
I’m glad I’m not the only one, PamO! I’m sorry about sweet little Rose 🙁 at least it’s over – phew!
Made this cake this weekend and it is sooo good; dense, tangy, buttery, yummy, moistness that needs Nothing Else to go with it–no fruit, no ice cream, no nothing! Tastes better on second day so hold off cutting until it sets overnight.
Wait until the next day? Ha, ha , ha. NEVER going to happen around here! I have this beauty in the oven as we speak. The batter was heavenly. What? You didn’t taste the batter before baking the cake? Shame! That’s the only way you’ll be able to tell if your cake’s any good. I’ve been doing that 68 years, since I was allowed to eat solid food. I’m still here! I can tell this cake is a keeper, but with my family, it won’t last till the morning. Thank you so much for posting this recipe. And…I feel as you do about the 4th and fireworks. Our rescue dog is terrified and our regular dog isn’t too happy either.
Agree with you regarding fireworks (they are shot off here on other holidays too, so can’t totally fault fourth of July). A lot of animals including birds (a friend of mine has a large parrot that was terrified).
Your cake looks great and I will try it soon
Thanks so much, SLB! I know you’ll love this cake!
This cake looks great, and was easy to make, but my cake rose only rose halfway up the baking pan. I am new to baking, can you suggest what might have happened? Did I over beat batter? I did make sure butter and eggs were room temperature. Any suggestions will be appreciated.
Hi Sandy! The only thing I think would be the culprit is that you perhaps forgot baking powder and baking soda, or yours were expired. Those are the leavening agents in this recipe and are crucial to the cake’s height and development. If they were forgotten or expired, it explains why your cake didn’t rise properly. Hope it still tasted good!
Just checked the baking soda and baking powder….you were right, expired! I, too hope the cake taste good.
Thanks again, sandy
I’m so glad we pinpointed the issue!
what if i dont have baking soda 🙁
Brittney, baking soda is essential for this cake recipe! I’m sorry I don’t have a substitution for you.
Julie Walker says
Cakes in the oven! The batter tasted amazing! I made a butter cream frosting to top it with (because I’m 7.5 months pregnant with twins and wanted something extra sweet), so we will call it The Super Sweet Best Butter Cake and share with the family tomorrow at Easter lunch. I’ll let you know the turn out!
Julie, you’ll adore this cake! <3 Happy Easter!
Hey ,cake looks really good. But so I need to make it as a bundt cake ?
I recommend making it as a bundt cake, but you could totally make it in a rectangular 13×9″ baking pan! Just decrease the baking time and keep an eye on it after the 25-30 min mark.
Planning to make this gorgeus moutheatering cake of yours but still confuse which butter to use? Salted or unsalted? And i dont have a bundt pan, would it still be ok if to use a regular square pan (maybe 9″×9″).
Thanks a bunch!
Ani – colorado
Hi Ani! I prefer using unsalted butter in my baking recipes, but salted will work – just omit the salt from the recipe. And I would recommend using a 13×9″ baking pan since it makes quite a bit of batter and your 9×9 pan would probably overflow! Just decrease the baking time and keep an eye on it at the 25-30 min mark if using a 13×9. Thanks!
I only have a 8″ round pan. Will it still work with this recipe? Thanks.
You will have extra batter for sure, so I’d recommend either borrowing a bundt pan from a friend or buying a second 8″ round!
Hi Hayley, My niece requested a yellow cake with my chocolate frosting for her graduation party.
I came across your recipe while looking for a moist yellow cake. Most seem dry to me and I love a good moist cake.
With this having a butter sauce will it still be good with a chocolate frosting or will that be over kill??
I’m trying to decide if I want to do a bundt, 9×13 or layers…any thoughts?
Hi Pamela! This is a GREAT cake and I know your niece will love it! I do not think it’d be overkill without the butter sauce, and here’s why: the sauce seeps into the cake making it extra moist, buttery and adding a great depth of flavor. It isn’t really like a sauce (like say, a chocolate sauce) that would go on the cake on top of frosting. I think you’ll be fine with both chocolate frosting and the butter sauce. And if you’re making it in a 9×13 I would suggest decreasing the baking time and checking after the 25-30 minute mark, then after 5 or so minutes after that until a toothpick inserted near the center comes out clean. Hope that helps!
Thank you Thank you and once again Thank you for sharing this recipe!?. I found your recipe last week and could not wait until today to bake it! Well, today was the day! And boy oh boy did I shock my family!!!! Let me put it to u like this, the name of this cake should be sock it to ummmmmmmmm cake! Because I socked it to them today! My cake came out so Delia’s that I had to stand guard so that me and my husband could get at least 1 slice! Thank you so much for sharing! Next are your Chocolate Chip Cookies….. Still looking for the chocolate chips you suggested. ???????
Typo that should say delicious. Not Delia
Nandy, thank you so much for your sweet review! So glad you loved the cake!! 🙂 And if you cannot find the brand of chocolate chips I talked about in the post, use any brand you can find! Enjoy!!
Tenielle Smith says
TThank you soooo much. This cake is delicious. Can I cover it with fondant to make a jungle birthday cake for my 3 year old son Cooper.
Made this delicious cake 2 weeks ago, and this past Saturday….2nd time around I used Watkins imitation rum extract (since cake taste like rum cake using McCormick pure vanilla extract ) DELICIOUS! Plan to make the cake again this week 🙂 and share with friends!
Thanks for sharing!
That’s an amazing twist! So glad you enjoyed it!
Omgosh, this looks SO DELICIOUS!!! #bestideaever
Eek, thanks Jenney! xoxo!
What is the best way to store this cake? I just made it. Waiting for it to cool completely before removing from pan. Hoping it won’t stick of I leave it in pan too long. I’ll let you know how everyone likes it shortly. Can’t wait.
Room temperature is just fine!
Just made it. Perfect! Put a layer of raspberry conserve in the middle with whipped cream
Ooh, I love the raspberry preserve addition!
Hi! Can’t wait to bake the cake. Which baking pan to use and what if I don’t have buttermilk? What can be substituted? Can I store it in room temperature for 4 days? Thks!
Hi Gee, a Bundt pan is used for this recipe and you can make buttermilk by mixing milk and 1 Tablespoon of white vinegar.
this cake looks yummy.
can i bake this in a regular round tin ?
Hi Joshila, there will be a lot of batter left over, so I recommend using two or maybe even three round tins!
I made the cake yesterday and it was delicious. I used 20cm round tin and made cupcakes with the leftover batter. The cupcakes turned out wonderful.
Thank you for the recipe 🙂
Larry Halverson says
Sounds delicious, l will have to try and for Christmas.
Cake is great!!!Not into so sweet so I put powdered sugar on half the cake and left the other half with the butter sauce.Family loved it and it is simple and easy to make.
Great cake easy and simple left off the powdered sugar because of the butter sauce.
I’m sorry about your pet 🙁 My pet is a beloved member of the family, so I feel you. I’m also sorry that you hate me for loving this holiday. Perhaps I will still try this awesome looking cake anyway.
How do you think this would work for a layered cake?
I have not tried it, but it could work! Let me know!
I’m new to baking from scratch and was wondering if it would make a difference if so did not have the baking powder to add? And will this work with margarine as well?
Hi Angelina, margarine will not work in this recipe, sadly. And I’m afraid you will need baking powder if you want the cake to rise.
Fay Engel says
Delicious Cake. Only problem getting it out of the pan. Thought I would because cakes are generally taken out of the pan when still warm.
Did you not line the pan ? Also, I have always removed my cakes when cold; never warm.
Not sure if there is a right or wrong way to remove cakes, but, I would have thought that a warm cake would easily break too (?)
Ps, you also answered one of my post questions 🙂
I want to make a carousel birthday cake for my granddaughter.
This recipe sounds wonderful. I have read comments on here but; has anyone actually tried baking it, then commenting ?
I would like to try this for a 12 inch x 4 inch round cake pan. What size cake pan is this recipe used for; and would it be enough for a 12 inch round cake pan ?
Replies would be gratefully received
Many thanks to all, in advance
Jan (from the UK)
Should I sift the flour?
Hi Denise, I don’t find that to be necessary but you certainly can if you’d like!
Hey, i wanted to ask whether using unsalted butter could be used. This looks very yum and i wanted to try it straight away.
Hi Maryam! Yes, you may use unsalted butter!
I’m going to make this cake now because of all the positive comments you have received. Quick question can I use self raising flour and skip the baking powder and sofa? Tks so much.
Joyce Howes says
This is my second time making this cake. My family was over for dinner last week and they demolished this cake. I decided to make it again and share it with my coworkers tonight. I love this recipe.
Joyce Howes says
Love this cake recipe, it’s a winner in my house. I’m making it right now to share with my coworkers tonight.
Hye, this receipe tasted so wow!! Made twice.. But wanted to do cupcakes with this recipe.. Will it turn out to be good or do I need to do any changes in the recipe measurements?? Planning to do it tomorrow.. Pls reply asap.. Thanks and kudos again for wonderful recipe!!
Hi Sankary, you could probably do it as cupcakes, although I’ve never tried.
Can I use a hand mixer instead?
Sure can! It just may take a little longer.
Made this cake and followed the instructions to the T, and it came out perfect. It’s so beautiful when made as a bundt cake! Be sure not to leave out the vanilla sauce. With it, you won’t miss any frosting or icing. This cake is rich and buttery and we loved it best when served warm with a scoop of vanilla ice cream. This recipe is A KEEPER!
Tried this last week and it was bliss!!! The butter sauce made the difference. I did avoid the powdered sugar though.
Oy Len says
I love dense butter cake. This sounds wonderful.
Please tell me the dimensions a large bundt pan.
I do not have one. Your recipe calls for one, I guess I should go get one !! I want my cake to look and taste exactly as yours !!
Hi Len! My Bundt pan is a 12 cup capacity, but a 10 cup would work!
Made it and its super yumm! I reduced the amount of sugar though. It turned out soft, moist and tasty. Absolutely in love w it!
Ellie S. says
I made it two days ago, is going to sound comic but I had no chance to tried it, the three man at home made it disappear. I am sure it was good thanks for sharing the recipe and I would make it again and this time I would hide it and eat it all by myself.
Awesone!!! The best butter cake I have ever made. Thanks for the recipe.
Sharon Ramon says
I am definately hknna make this but I was vommenting more about your poor puppy. There is a product out there that you ca purcgase on line or at Pet smart. It’s cslled a Thunder coat. It’s for our little dears that have fears of noise, anxiety. It wraps securely but gently around them giving them the security they need, kind of like wearing a hug!
Alishia LaPorte says
I tried this cake last year and it is definitely a customer fav. Question: Do you think it’s okay to freeze for about a week. Thank you.
Hi Alishia, it should be okay to freeze!
I baked this cake today. It looks delicious. We haven’t cut into it yet. But I printed the recipe from the printer friendly link. And it omitted the baking powder amount. I guessed and put just 1/8 of a tsp. The cake rose nicely… sooo thank goodness for thank. I’m sure out will taste great!
Wow, I can’t believe there is another person who hates fireworks! I feel exactly the same. Now for the cake. It sounds delicious, can’t wait to try it. I’ll come back and comment once I bake it. Thanks fellow 4th hater.
Hi Sharon! Ha, glad I’m not alone! Enjoy the cake!
What do you poke holes in the cake with. Thanks for the awesome cake recipe! I can’t wait to try it. Sandy.
Hi Sandy, a skewer or kabob stick would work!
So..I’m wondering… can I make this without the bundt and maybe in a sheet pan? Thanks!
Hi Jacqueline, I have not tried this in a sheet pan, but it is worth a shot!
This cake is delicious – it should be with the egg, butter, and sugar sugar content! My husband absolutely loved it!!
So Good! I made it yesterday. Cut the recipe in half and baked it in a loaf pan. Me and my husband had seconds with a fresh strawberry topping.
Will definitely make it again and try different toppings each time!
Lily Lubianski says
Fantastic cake! I cut back on the sugar by half a cup, and it was perfect! I am wondering, would the recipe work if I used half a cup of dark rum, and half a cup of buttermilk? Thank you.
I just baked this butter cake and wasn’t sure if I wanted to add the butter glaze (anticipating family preferences), so I cut a slice while still warm just to judge. It is absolutely delicious without the glaze! And my guess is that it would be extraordinary with the glaze (just not what I was looking for this time). I’ve searched and searched, for years, looking for a rich pound cake that is moist, flavorful but not too heavy/dense. I found it, and this is it!! I will look no further! Thank you, thank you! P.S. My cake came out looking exactly like your picture; and my husband said “That’s a home run!”
I agree about fireworks. People do not think and let their dogs outside in the yard while fireworks go off and the dog runs away. Get your dog a “thunder shirt” it fits tightly around your dog’s body and makes them feel secure.
Linda Makris says
My stepson requested that I make a butter cake for his wedding reception. This sounds like a great recipe. Can this recipe be made into a two-tier cake (12″ & 8″)? Would it still be stable enough if I used the butter sauce on it?
Hi Linda, this cake is kind of dense to be a layer cake. You could try though!