If you’ve ever craved a cake that’s rich, moist, and packed with buttery goodness, Paula Deen Butter Cake is the perfect answer.
I made this recipe myself, and honestly, it’s one of my all-time favorites. The cake is tender with a golden crust and that buttery glaze on top? Pure magic.
Let me walk you through everything you need to know to bake this classic Southern dessert. Whether you’re a beginner or a seasoned baker, you’ll find this recipe straightforward and incredibly rewarding.
Why You Will Love This Paula Deen Butter Cake Recipe?
I love this recipe because it’s incredibly simple yet delivers such a rich, comforting flavor that feels like a warm hug in every bite. The cake stays moist for days thanks to that buttery glaze soaking in right after baking.
Plus, it’s versatile—you can enjoy it plain, dress it up with ice cream or berries, or even add your own twist with nuts or citrus zest.
If you’re looking for a dessert that’s both nostalgic and foolproof, this butter cake fits the bill perfectly.
It’s the kind of recipe that makes your kitchen smell amazing and your guests ask for seconds. I’m confident you’ll enjoy baking and eating it as much as I do!
Can You Eat This Paula Deen Butter Cake Every Day?
I wouldn’t recommend eating this butter cake every day, mainly because it’s rich and pretty indulgent. It’s loaded with butter, sugar, and calories, so enjoying it as an occasional treat is the best way to keep things balanced.
That said, if you’re celebrating a special occasion or just need a comforting sweet fix, this cake hits the spot perfectly.
For everyday desserts, I usually look for lighter options, but when I want something truly satisfying and classic, this butter cake is my go-to. Moderation is key, but trust me—every bite is worth it!
How To Prepare Paula Deen Butter Cake Recipe?
- Preparation Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 60 minutes (including cooling)
- Course: Dessert
- Difficulty: Easy
- Cuisine: Southern American
- Yield: Serves 8-10 people
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cooling rack
- Rubber spatula
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the glaze:
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
How To Make Paula Deen Butter Cake Recipe?
1. Preheat Your Oven and Prep the Pan
I start by preheating the oven to 325°F (165°C). Then, I grease and lightly flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
2. Cream Butter and Sugar
Using an electric mixer, I beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.
3. Add Eggs One at a Time
I add the eggs one at a time, beating well after each addition. This helps the batter emulsify and become smooth.
4. Combine Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, and salt.
5. Alternate Adding Dry Ingredients and Buttermilk
Now, I add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. I mix gently but thoroughly after each addition to keep the batter smooth without overmixing.
6. Stir in Vanilla Extract
I fold in the vanilla extract for that classic buttery aroma.
7. Bake the Cake
I pour the batter evenly into the prepared pan and bake it for about 40-45 minutes. I know it’s done when a toothpick inserted in the center comes out clean.
8. Prepare the Glaze
While the cake bakes, I melt the butter in a saucepan over medium heat. I stir in the milk and sugar, letting it simmer until the sugar dissolves completely. Once removed from heat, I add vanilla extract.
9. Pour Glaze Over Warm Cake
As soon as the cake comes out of the oven, I poke holes in it using a skewer or fork and pour the warm glaze over the top. The glaze sinks into the cake, making it irresistibly moist and flavorful.
10. Cool and Serve
I let the cake cool completely on a wire rack before slicing and serving.
Nutrition Facts Per Serving (Approximate)
- Calories: 350 kcal
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 44g
- Sugar: 32g
- Protein: 4g
- Sodium: 180mg
Serving Suggestions
I like to serve this butter cake with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries on the side also complement the richness beautifully. It works great for special occasions, afternoon tea, or any day when you want a comforting sweet treat.
Tips and Variations
- Use Fresh Buttermilk: It really makes the cake tender and adds a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
- Add a Twist: Sprinkle some toasted pecans or walnuts on top for a crunchy contrast.
- Citrus Boost: Add 1 teaspoon of lemon or orange zest to the batter for a subtle fruity note.
- Gluten-Free Option: Swap all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Make It Smaller: Bake in a bundt pan or round cake pan but reduce baking time to about 30-35 minutes.
Health Benefits
I won’t pretend this is a health food, but here’s a small upside: butter provides vitamin A and some healthy fats. Using buttermilk adds calcium and probiotics. Moderation is key—this cake is perfect as an occasional indulgence to satisfy your sweet tooth.
Notes
- Make sure your butter is at room temperature to cream properly.
- Don’t skip the glaze—it transforms the cake from good to unforgettable.
FAQ About Paula Deen Butter Cake Recipe
Can I use regular milk instead of buttermilk?
You can, but the cake won’t be as tender or have that slight tang buttermilk adds. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it sit for 5 minutes before using.
How should I store the butter cake?
I usually cover the cake tightly with plastic wrap or keep it in an airtight container at room temperature. It stays fresh for about 3-4 days. You can refrigerate it if your kitchen is warm, but that may dry it out slightly.
Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
What can I use instead of unsalted butter?
You can use salted butter, but reduce any additional salt in the recipe. Unsalted butter gives you better control over seasoning.
Can I make this cake dairy-free?
It’s tricky because butter and buttermilk are key to the flavor and texture. However, you could try vegan butter and a dairy-free buttermilk substitute (like almond milk with lemon juice), but results may vary.
How do I know when the cake is done baking?
Insert a toothpick or skewer in the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
Can I make this cake in a bundt pan?
Definitely! Just reduce baking time to about 30-35 minutes and check for doneness earlier.
Is this cake very sweet?
It has a balanced sweetness with a rich buttery flavor. The glaze adds extra sweetness and moisture, but it’s not overly sugary.
Conclusion
I made Paula Deen’s Butter Cake recently, and it blew me away with its simplicity and flavor. This cake truly lives up to its reputation as a Southern classic.
If you try it, let me know how it turned out for you! I bet you’ll love it as much as I do. If you want more recipes like this or have questions about baking, feel free to ask. I love sharing recipes that bring comfort and joy, just like this butter cake does.
Paula Deen Butter Cake Recipe
Ingredients
Equipment
Method
- I start by preheating the oven to 325°F (165°C). Then, I grease and lightly flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Using an electric mixer, I beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.
- I add the eggs one at a time, beating well after each addition. This helps the batter emulsify and become smooth.
- In a separate bowl, I whisk together the flour, baking powder, and salt.
- Now, I add the dry ingredients and buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. I mix gently but thoroughly after each addition to keep the batter smooth without overmixing.
- I fold in the vanilla extract for that classic buttery aroma.
- I pour the batter evenly into the prepared pan and bake it for about 40-45 minutes. I know it’s done when a toothpick inserted in the center comes out clean.
- While the cake bakes, I melt the butter in a saucepan over medium heat. I stir in the milk and sugar, letting it simmer until the sugar dissolves completely. Once removed from heat, I add vanilla extract.
- As soon as the cake comes out of the oven, I poke holes in it using a skewer or fork and pour the warm glaze over the top. The glaze sinks into the cake, making it irresistibly moist and flavorful.
- I let the cake cool completely on a wire rack before slicing and serving.
Notes
- Make sure your butter is at room temperature to cream properly.
- Don’t skip the glaze—it transforms the cake from good to unforgettable.