Old Fashioned Butter Cake

A classic Old Fashioned Butter Cake with a tender crumb and rich, buttery flavor. Also known as yellow cake, plain cake, vanilla cake, or 1-2-3-4 cake, this versatile homemade cake is perfect for birthdays, holidays, and everyday celebrations. Frost it with your favorite icing for a simple, delicious dessert everyone will love.

📝 Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 1/4 cups unsalted butter (room temperature)
• 2 cups granulated sugar
• 2 tsp pure vanilla extract
• 2 tsp butter extract
• 1/4 tsp almond extract (optional)
• 4 large eggs (room temperature)
• 1 cup buttermilk or whole milk

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F. Butter and flour three 8-inch or 9-inch round cake pans or spray with baking spray. [i.e. Baker's Joy]
2. 2In a medium bowl, use a whisk to sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside.
3. 3In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, vanilla, butter and almond extracts on medium high speed for around 3-4 minutes or just until fluffy.
4. 4To the bowl add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
5. 5Lower the speed of the mixer. To the butter mixture add the sifted flour mixture alternately with the buttermilk beginning and ending with flour.
6. 6Beat on medium speed until the remaining dry ingredients are incorporated then increase the speed of the mixer and beat for around 30-60 seconds or just until no flour streaks remain.
7. 7Divide the cake batter evenly between the prepared pans. Gently tap the pans on the counter to settle the batter and release air bubbles.
8. 8Place pans into the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
9. 9Cool in the pan on a wire rack then frost as desired.
10. 10Yield: Three 8-inch or 9-inch rounds, Two 10-inch cake rounds, One 13x9-inch sheet cake, 24-36 cupcakes.