Best Butter Cakes are suitable for every occasion. Best thing about butter cakes is that they are always in trend.It is the most buttery, most fragrant, the softest, the moistest.The BEST butter cake I have ever tasted in my hole life.The use of these soft butter cakes can always with tea or coffee.

So it is no wonder the cake has been made and about loads. I was not going to blog this recipe, seeing that it has been done many times over, but I really, really love this cake so much. In the end, I concede that it deserves a place in this and every cooking.

So here it is, and if I ever have the chance to meet the chef. I will give her a HUGE HUG – for being so brilliant in coming up with the recipe and for being so generous.

Here is the step-by-step pictorial guide on how to make this gorgeous cake.

In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work.


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract


  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
  • For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
  • Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.


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