This butter cake is simple, elegantly rich and just wonderful. The first thing to do is preheat your oven to 350 degrees Fahrenheit then butter a round or bundt pan then take a couple of tablespoons of flour and coat the pan with it. In a large mixing bowl add three cups of flour, to that add half a teaspoon of salt, baking soda and a full teaspoon of baking soda the give that a good mix.

For the wet ingredients, add room temparature butter into a mixing bowl, to that add two cups of sugar and with a paddle attachment, cream the sugar and butter together until they are nice and whipped and white. Add in 4 eggs, one at a time while beating the mixture really well after each addition then add a teaspoon of vanilla and give it another mix.

On the side, you will need the dry ingredients with one cup of buttermilk, add the dry ingredients and milk into the butter mixture in batches until you get a smooth batter with no lumps. Pour the cake batter into the prepared cake pan then bake in 350 degrees Fahrenheit preheated oven for 55 to 60 minutes.

To make the glaze, add half a stick of butter in a saucepan over medium-low heat and add half a cup of sugar, two tablespoons of water and one and a half tablespoons of vanilla let it come together just until it’s mixed the butter is melted. Once the cake is out of the oven, poke a few holes just randomly around the cake then pour the caramel sauce over the cake and let it cool for about 20 minutes before you remove the cake from the pan.

This cake is goung to be great for any parties or any celebrations that you have, It is also perfect for home baking when you crave a delicious cake.



  • 1 cup (227g/ 2 sticks) butter softened
  • 2 cups (400 grams) Sugar
  • 4 Eggs
  • 2 tsp Vanilla
  • 1 cup (240ml) Buttermilk
  • 3 cups (384 grams) All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt


  • ½ cup (64 grams) Sugar
  • ¼ cup (57 grams) Butter
  • 1 ½ tsp Vanilla
  • 2 Tbsp Water

Bake at 350 for 60 minutes. Pour the glaze while still hot then cool for 20 minutes before inverting the cake and serving.