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Southern Butter Cake

A decadent Southern favorite with rich buttermilk layers and a silky buttercream frosting. Golden, moist, and utterly indulgent.

60 minMediumServes 12580 cal/serving

Southern AmericanDessertOvenStandard

Ingredients

  • 12 oz butter (softened)
  • 2 cups granulated sugar
  • 4 eggs (large), room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 12 oz butter (for frosting), softened
  • 4 cups powdered sugar
  • 1/2 cup milk (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. 1

    Preheat oven to 350°F. Grease two 9-inch round cake pans.

  2. 2

    Cream 12 oz butter (softened) and 2 cups granulated sugar together until light and fluffy, about 3 minutes.

  3. 3

    Beat in 4 room temperature eggs (large) one at a time, beating well after each addition.

  4. 4

    In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.

  5. 5

    Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.

  6. 6

    Stir in 1 tsp vanilla extract.

  7. 7

    Divide batter between prepared pans and smooth the tops.

  8. 8

    Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

  9. 9

    Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

  10. 10

    For frosting: beat 12 oz softened butter (for frosting) until creamy, then gradually add 4 cups powdered sugar, beating well.

  11. 11

    Add 1/2 cup milk (for frosting) and 1 tsp vanilla extract (for frosting), beating until light and fluffy.

  12. 12

    Place one cake layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides of the entire cake.

Questions

Can I make Southern Butter Cake dairy-free?

Yes. The dairy in this entry is 12 oz butter (softened), 1 cup buttermilk, 12 oz butter (for frosting), softened, 1/2 cup milk (for frosting). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Southern Butter Cake gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Southern Butter Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Southern Butter Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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