Grandmother’s Butter Cake Recipe

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Grandmother’s Butter Cake

This Grandmother’s Butter Cake is a soft, buttery sheet cake that brings back warm family memories. It is easy to make and uses simple pantry items that most people already have. For a different but rich dessert idea to serve alongside, try the Baileys chocolate cake with buttercream frosting.

Grandmother's Butter Cake Recipe

Why make this recipe

Make this cake when you want a simple, comforting dessert that bakes fast and pleases a crowd. It is great for birthdays, potlucks, or casual family dinners. If you enjoy classic and bold flavors, you might also like the chocolate peanut butter dream cake for a richer option.

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Ingredients

This recipe uses common ingredients and is easy to follow.

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

This list stays simple and basic, even compared to some other recipes like the 100 cake cake.

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Directions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternately with the milk, and mix until just combined.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Serve at family gatherings and enjoy!

Serving

Cut into squares and serve plain, dusted with powdered sugar, or with a light glaze. The cake pairs well with coffee, tea, or a scoop of vanilla ice cream.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator before serving.

Tips

  • Make sure the butter is softened to room temperature for smooth creaming.
  • Do not overmix after adding the flour; mix until just combined to keep the cake tender.
  • If you want fewer ingredients or a quicker version, check the simple 5-ingredient cake for ideas on how to shorten the list.

Variations

  • Lemon butter cake: add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter.
  • Almond twist: replace 1 teaspoon vanilla with 1/2 teaspoon almond extract.
  • Chocolate swirl: fold in 1/2 cup cocoa mixed with 1/4 cup milk for a marbled effect.

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FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce added salt to 1/4 teaspoon to avoid a too-salty taste.

Q: Can I make this cake in a round pan?
A: Yes, bake in a 9-inch round; start checking for doneness at 25 minutes.

Q: Where did this recipe come from?
A: It is a simple family-style butter cake handed down over time; for another classic family recipe, compare with Amalia’s cake.

Grandmother's Butter Cake

A soft and buttery sheet cake that brings back warm family memories and is easy to make with simple pantry items.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Add the eggs one at a time.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Do not overmix after adding the flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt If using salted butter, reduce added salt to 1/4 teaspoon.
  • 1 cup milk Add alternately with dry ingredients.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternately with the milk, and mix until just combined.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Cut into squares and serve plain, dusted with powdered sugar, or with a light glaze.
  2. The cake pairs well with coffee, tea, or a scoop of vanilla ice cream.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator before serving. Variations include adding lemon zest and juice for lemon butter cake, using almond extract instead of vanilla, or folding in cocoa for a chocolate swirl.

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