Joanna Gaines Butter Cake

This rich, tender Joanna Gaines Butter Cake is made with creamy butter, buttermilk, and vanilla extract, and ready in 1 hour and 15 minutes. The beautiful golden crust shatters slightly to reveal a remarkably soft and velvety crumb inside. I love how the simple ingredients transform into such an elegant dessert.

Why This Classic Works

I used to think a standard butter cake would be too dry, so I often relied on heavy frostings to hide the texture. That all changed when I finally paid attention to how long I creamed the butter and sugar.

Taking the time to beat them until truly pale and fluffy creates a structure that stays incredibly moist. This version taught me that patience during the mixing stage is the real secret to a perfect crumb.

Joanna Gaines Butter Cake Ingredients

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

How To Make Joanna Gaines Butter Cake

1. Prep the oven and pan: Preheat your oven to 350 degrees F and generously grease a 10-inch bundt pan with butter and flour.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 5 minutes until pale and fluffy.
3. Add the eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine wet and dry: Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour.
6. Bake the cake: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a skewer comes out clean.

Recipe Tips

• Room temperature matters: Using warm eggs and buttermilk prevents the butter from curdling and ensures a smooth batter.
• Do not rush the creaming: Beating the butter and sugar for a full five minutes builds the necessary air for a light texture.
• Cool before inverting: Let the cake rest in the pan for exactly 15 minutes before flipping it out so it does not tear.

What To Serve With Butter Cake

A slice of this rich cake pairs wonderfully with a dollop of freshly whipped cream and fresh berries. You can also serve it warm alongside a generous scoop of vanilla bean ice cream for a comforting dessert.

How To Store

Store the cooled cake in an airtight container at room temperature for up to 3 days. To freeze, wrap slices tightly in plastic wrap and foil, then freeze for up to 3 months.

FAQs

Can I use milk instead of buttermilk?

It is best to use buttermilk for the right texture and tang, but you can make a substitute easily. Just add 1 tablespoon of lemon juice to regular milk and let it sit for five minutes.

Why did my cake stick to the pan?

Bundt pans require thorough greasing to prevent sticking. Make sure to use a pastry brush to get butter into every crevice before dusting heavily with flour.

Can I make this in a 9×13 pan?

Yes, you can bake this in a 9×13 baking dish if you prefer. You will need to reduce the baking time to about 35 to 40 minutes.

Nutrition

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 95 mg
• Sodium: 210 mg
• Total Carbohydrate: 58 g
• Protein: 6 g

Try More Recipes:

• Joanna Gaines Cream Of Chicken Soup
• Joanna Gaines Blended Peach Sunrise
• Joanna Gaines Spinach Salad

Joanna Gaines Butter Cake

Recipe by Imen Dridi

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Joanna Gaines Butter Cake features rich, tender textures with creamy butter, buttermilk, and vanilla, ready in 1 hour and 15 minutes. This foolproof classic dessert is a wonderful centerpiece for Sunday dinners or casual weekend gatherings with family.

Ingredients

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk, room temperature

• 2 teaspoons vanilla extract

Directions

• 1. Prep the oven and pan: Preheat your oven to 350 degrees F and generously grease a 10-inch bundt pan with butter and flour.
• 2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 5 minutes until pale and fluffy.
• 3. Add the eggs: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• 4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• 5. Combine wet and dry: Alternately add the flour mixture and the buttermilk to the butter mixture, starting and ending with the flour.
• 6. Bake the cake: Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a skewer comes out clean.