Classic Butter Cake Recipe - Southern Vanilla Butter Cake with Chocolate Frosting

Classic Butter Cake Recipe with Chocolate Frosting
Today we’re baking a rich, tender classic butter cake from scratch with just the right balance of flavor and texture.
This cake uses real butter, room-temperature eggs, and buttermilk for a soft, moist crumb and a golden finish. Whether you're making it for a celebration or a simple treat, this is a go-to recipe you’ll want to keep on hand. I’ve topped it with a classic chocolate frosting for the perfect old-school combination.

Equipment Used

8-inch Cake Pans – https://amzn.to/4mPgIka

Stand Mixer with Whisk Attachment – https://amzn.to/4kW5Cs0

Silicone Spatula – https://amzn.to/4kP44Qk

Wire Cooling Rack – https://amzn.to/4e2OQFu

Offset Spatula – https://amzn.to/4lh8yjh

Mixing Bowls – https://amzn.to/4kz5crO

Full recipe and equipment list below.

Butter Cake Recipe
Ingredients – For the Cake:
1 cup (220g) salted butter, room temperature
1 cup (220g) caster sugar (or regular granulated sugar)
1 tablespoon (15ml) unflavored vegetable oil (such as canola)
5 large eggs (about 250g total), room temperature
1¾ cups (220g) all-purpose flour (or cake flour), sifted
3 teaspoons (12g) baking powder
½ cup (112g) buttermilk, room temperature
1½ teaspoons (7ml) vanilla extract
Instructions:
Preheat oven
Fan-forced: 150°C (300°F)
Conventional: 170°C (350°F)
Prepare pans
Grease and line two 8-inch (20cm) square or round cake tins.
Mix dry ingredients
Sift together flour and baking powder in a medium bowl. Set aside.
Mix wet ingredients
In a small bowl, stir together buttermilk and vanilla extract. Set aside.
Cream butter, sugar, and oil
Beat butter, sugar, and oil on medium-high speed for about 5 minutes, until light and creamy. Use a whisk attachment if using a stand mixer.
Add eggs
Add eggs one at a time, beating well between each addition. Scrape down the bowl as needed.
Combine wet and dry
With the mixer on low:
a. Add half of the dry ingredients and mix until almost combined.
b. Add the buttermilk-vanilla mixture and mix until almost combined.
c. Add the remaining dry ingredients and mix just until no streaks remain. Do not overmix.
Bake
Divide batter evenly between pans and smooth the tops.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Let cakes cool in the pans for 15 minutes. Turn out onto a wire rack to cool completely before frosting.
Chocolate Frosting Recipe
Ingredients:
3 cups confectioner’s (powdered) sugar
2/3 cup cocoa powder
1/2 cup (1 stick) butter, softened
6 tablespoons milk
1 teaspoon vanilla extract
Instructions:
In a large mixing bowl, combine the butter, 1 cup of powdered sugar, cocoa powder, and 2 tablespoons of milk.
Beat until well mixed and no longer lumpy. The mixture will be thick.
Add the remaining powdered sugar, milk, and vanilla extract.
Beat until smooth and creamy. Adjust consistency with a little more milk, if needed.