This moist, tender Italian Butter Cake is made with softened butter, whole milk, and almond extract, ready in 1 hour and 5 minutes. The rich crumb yields to a delicate vanilla and almond flavor as you slice through the golden crust. I always find myself reaching for a second piece with my afternoon coffee.

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Why This Classic Works

I used to struggle with dry, crumbly butter cakes that needed a heavy glaze to taste good. That changed when I started adding a splash of almond extract along with the vanilla.

The slight almond note highlights the rich butter base perfectly. I also learned that thoroughly creaming the butter and sugar for a full five minutes creates the lightest, softest crumb.

Italian Butter Cake Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk, room temperature

How To Make Italian Butter Cake

Preheat and Prep: Preheat your oven to 325F and generously grease a 9-inch round cake pan, lining the bottom with parchment paper.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar on medium-high speed for 5 minutes until pale and fluffy.
Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix the Batter: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
Bake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.

Recipe Tips

Use room temperature ingredients: Cold eggs or milk will cause the butter to seize and ruin the smooth batter.
Do not overmix: Once you add the flour, mix only until the white streaks disappear to keep the cake tender.
Cream thoroughly: Beating the butter and sugar for the full five minutes incorporates necessary air for a fluffy texture.

What To Serve With Italian Butter Cake

This rich dessert pairs beautifully with a hot cup of espresso or a dark roast coffee. You can also serve it with fresh berries and a dollop of lightly sweetened mascarpone cheese.

How To Store

Keep the cooled cake in an airtight container at room temperature for up to 3 days. You can also wrap individual slices in plastic wrap and freeze them for up to 2 months.

FAQs

Can I use a bundt pan instead?

Yes, but you will need to adjust the baking time to 55 to 65 minutes. Make sure to grease the pan thoroughly.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the center to collapse. Always wait until the minimum baking time before checking.

Can I skip the almond extract?

If you have a nut allergy or dislike the flavor, simply replace it with an equal amount of vanilla extract.

Nutrition

Calories: 380 kcal
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 125mg
Sodium: 210mg
Total Carbohydrate: 43g
Protein: 5g

Try More Recipes:

Italian Butter Cake Recipe

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hours

minutes

Italian Butter Cake features moist, dense textures using softened butter, whole milk, and almond extract in just 1 hour and 5 minutes. This comforting dessert is an effortless choice for your weekend baking.

Ingredients

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk, room temperature

Directions

1. Preheat and Prep: Preheat your oven to 325F and generously grease a 9-inch round cake pan, lining the bottom with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar on medium-high speed for 5 minutes until pale and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extracts.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix the Batter: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
6. Bake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.