Butter Cake

If you are unsure, butter cake is basically just vanilla cake, but better. This recipe is from one of my favorite cookbooks called Miette. I love using this recipe for many things. I use it for cake-pops, pineapple upside-down cake and even just for decorating with my sister. This cake is so light and fluffy. This recipe makes two 6 inch cakes.


  • 1⅔ cups of flour
  • 2 teaspoons of baking powder
  • ¾ teaspoon of salt
  • ¾ cup plus 2 tablespoons (14 tablespoons) of unsalted butter at room temperature
  • 1 cup of sugar
  • 10 large egg yolks at room temperature
  • ⅔ cup of buttermilk
  • 1 teaspoon of vanilla extract


  • Butter two 6 inch cake pans and then dust with flour
  • Preheat oven to 350℉
  • Sift together the flour, baking powder and salt in a medium bowl
  • In a Kitchen Aid mixer with the paddle attachment, combine the butter and sugar until they are completely mixed and fluffy
  • Slowly add in the egg yolks in 3 separate additions
  • In a small bowl, mix together the buttermilk and the vanilla
  • Add the dry mixture and buttermilk to the egg mixture, alternating between the two. Make sure to start and end with the dry mixture. (⅓ of the dry mixture, ½ of the buttermilk and so on)
  • Divide the batter evenly between the two pans
  • Bake at 350℉ for 35-45 minutes or until golden brown on top


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