Joanna Gaines Butter Cake Recipe is a rich, moist cake topped with a sweet honey-butter glaze and toasted almonds.
I first made this Joanna Gaines Butter Cake Recipe after watching Joanna prepare it on her cooking show, and the memory stuck. Her calm, homestyle approach reminded me of how my grandmother used to bake.
I felt a connection and knew I had to try it. The main specialty of this cake is the almond glaze that soaks into the warm crumb, making each bite tender and flavorful.
I’ve made it many times since, and today, I will show step-by-step how I create this beautiful dessert.
Joanna Gaines Butter Cake Recipe
This Joanna Gaines Butter Cake recipe comes straight from the heart of home baking. Inspired by Joanna’s childhood memories and her sister’s almond cookies, the cake blends simple ingredients into something deeply comforting.
Joanna Gaines Butter Cake Recipe starts with a soft, buttery base that bakes to golden perfection, then gets drenched in a honey-butter glaze while still warm.
Toasted sliced almonds add a layer of crunch that finishes it beautifully. Every bite feels homemade in the best way.
I’ve made this Joanna Gaines Butter Cake Recipe many times in my kitchen, and it never fails to bring people back for seconds. It’s become a personal favorite to share.
How To Prepare Joanna Gaines Butter Cake Recipe?
Preparation: 15 minutes
Cooking: 40 minutes
Cooling & Glazing: 35 minutes
Total Time: 1 hour 30 minutes
Course: Dessert / Coffee Cake
Cuisine: American
Difficulty: Easy
Yield: 8 slices
Equipment & Utensils
- 9‑inch round cake
- Nonstick baking spray
- Mixing bowls
- Electric mixer (or sturdy whisk)
- Rubber spatula
- Measuring cups & spoons
- Wire cooling rack
- Small bowl for glaze
Ingredients
For the Cake:
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1½ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup buttermilk
For the Honey‑Butter Glaze:
- 6 Tbsp unsalted butter, melted
- 6 Tbsp honey
- ¼ cup + 2 Tbsp powdered sugar, sifted
- 1 Tbsp whole milk
- Pinch of kosher salt
- 1 cup toasted sliced almonds
How To Make Joanna Gaines Butter Cake Recipe
1. Preheat & Prep
I preheat the oven to 350 °F (175 °C), then spray my 9‑inch pan really well with nonstick spray—especially the edges where the glaze will drip.
2. Cream Butter & Sugar
In a medium bowl, I beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. It smells heavenly at this point.
3. Add Eggs & Flavorings
I crank the mixer to low, add eggs one at a time, scraping down the bowl after each. Then I slip in vanilla and almond extract, stirring for another minute until well incorporated.
4. Mix Dry & Wet Ingredients
In a separate bowl, I whisk the flour, baking soda, and salt. I add half the dry mixture to the butter mixture, beat briefly, pour in the buttermilk, then mix in the rest of the dry ingredients—mixing only until everything comes together.
5. Bake the Cake
I smooth the batter into the prepared pan and bake for about 40 minutes, or until a toothpick shows a few moist crumbs. If your oven runs hot, start checking around 35 minutes.
6. Cool
I let the cake sit in the pan for 10 minutes before carefully inverting it onto a wire rack to cool for 25 more minutes.
7. Prepare & Apply Glaze
While it cools, I whisk melted butter, honey, powdered sugar, milk, and salt until smooth in a small bowl. Once the cake is cool, I invert it again (glaze side up), drizzle that glaze across the top, and gently press the toasted almonds into the sides and over the top.
Nutrition Facts Joanna Gaines Butter Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 340 kcal |
| Fat | 19 g |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Sugar | 28 g |
Why I Love This Recipe
I love this Joanna Gaines Butter Cake Recipe because it feels personal. The first time I made it, the smell alone took me back to family kitchens and quiet mornings.
The buttery texture melts softly, and the honey glaze gives just the right balance of sweetness without overwhelming the cake.
Toasted almonds on top give it a rustic finish and a satisfying bite. I enjoy baking this when I want something comforting but still a little special.
It’s the kind of Joanna Gaines Butter Cake Recipe I return to when I want familiar flavors done right, and it always fits into the rhythm of slow, thoughtful baking days.
Amazing Serving Ideas
I love serving Joanna Gaines Butter Cake Recipe with a few simple touches that elevate the experience. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds creaminess that complements the buttery cake.
Fresh berries like strawberries or blueberries bring a bright contrast to the sweetness. For a cozy twist, I drizzle warm caramel sauce over each slice.
Sometimes, I pair the Joanna Gaines Butter Cake Recipe with a cup of strong coffee or a mild herbal tea to balance the flavors. These little additions turn a humble cake into a special treat perfect for sharing or savoring solo.
My Tips For Success
● This cake relies on balance. I always level my flour with a knife and use a digital scale for best results, especially when baking for guests.
● I mix the buttermilk and baking soda first and let it sit for 5 minutes. This activates a tender rise and helps keep the cake moist.
● Salted butter can throw off the flavor of both the cake and glaze. Stick to unsalted so you control the salt level entirely.
● Even with baking spray, parchment gives me a flawless release every time—no sticking, no breaking.
● Removing it too early can cause cracks. I wait at least 10 minutes before lifting it out to cool fully on a rack.
● No lumps allowed. I sift the powdered sugar first and whisk until the glaze runs in a steady ribbon. This gives the topping a polished look.
● If I’m not serving right away, I wait to add the almonds so they stay crisp and don’t absorb moisture from the glaze.
Additions And Substitutions
If you want to tweak the original Joanna Gaines Butter Cake Recipe, here are a few ideas I’ve tried or recommend:
➤ Almond Extract Swap: If you’re not a fan of almond extract, vanilla extract alone works well. You can also try a splash of orange or lemon zest for a fresh twist.
➤ Nut Alternatives: Instead of sliced almonds, chopped pecans or walnuts add a nice crunch and complement the honey glaze beautifully.
➤ Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture stays tender, but I recommend adding an extra minute or two to baking time.
➤ Honey Glaze Variations: Replace honey with maple syrup for a deeper, earthier flavor. Just adjust powdered sugar slightly for sweetness balance.
➤ Dairy-Free Version: Use vegan butter and a dairy-free milk like almond or oat milk for the glaze and batter. The cake still turns out moist and flavorful.
How to Store Leftovers
To keep leftover Joanna Gaines Butter Cake Recipe fresh, I wrap it tightly in plastic wrap or place it in an airtight container. Then, I store it at room temperature if I plan to eat it within two days.
For longer storage, I refrigerate the cake, which helps maintain its moisture but may slightly firm the texture. Before serving, I let it come back to room temperature so the flavors and softness return.
If I want to keep it even longer, I slice and freeze portions wrapped in foil and stored in a freezer-safe bag, thawing them gently when ready to enjoy again.
FAQs For Joanna Gaines Butter Cake Recipe
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can easily replace buttermilk by mixing one cup of regular milk with one tablespoon of lemon juice or white vinegar. Let the mixture sit for about 5 minutes until it slightly curdles—that mimics the acidity of buttermilk and helps the cake rise properly while keeping it tender.
What size and type of pan should I use for baking this cake?
A 9-inch round cake pan works best for this recipe. It ensures the cake bakes evenly and achieves that classic buttery thickness. Using a different size or shape may affect baking time and texture, so it’s important to adjust accordingly if you try another pan.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend designed for cakes. However, gluten-free flours behave differently, so the cake might be a little denser or crumbly compared to the original. Adding a binder like xanthan gum can help improve texture.
How should I store leftovers and how long will the cake stay fresh?
Stored in an airtight container at room temperature, this cake stays fresh for up to two days. Refrigerating extends its freshness to about five days but may slightly firm the texture. To enjoy the best flavor and softness, bring the cake back to room temperature before serving.
Is the honey glaze essential for the authentic flavor of the cake?
The honey glaze is a signature part of Joanna Gaines Butter Cake, adding a subtle sweetness and glossy finish that enhances moisture. While you can skip it, the cake tastes best with the glaze. For a variation, you might replace honey with maple syrup or drizzle a simple vanilla glaze instead.
Final Thoughts
This Joanna Gaines Butter Cake Recipe feels like Joanna herself baked it in my kitchen. It’s buttery, full‑flavored, with just the right hint of almond and lemon, all wrapped in a sweet honey glaze.
One slice transports me to cozy afternoons sipping tea on a porch. I make it when I crave comfort, when friends drop in, or just because the world needs more butter cakes.
Give Joanna Gaines Butter Cake Recipe a try. Bake it with love. Let me know how that first bite makes you feel I swear, I’ll be smiling at your success through the screen.
More Butter Cake Recipes You’ll Love
German Butter Cake Recipe [Butterkuchen]
Erin French Butter Cake Recipe | Moist And Buttery
Butter Cake Mastro’s Recipe (Copycat)
Almond Butter Cake Recipe | Easy And Healthy
Spiced Apple Butter Cake Recipes
Joanna Gaines Butter Cake Recipe
Equipment
- 9‑inch round cake
- Nonstick baking spray
- Mixing bowls
- Electric mixer (or sturdy whisk)
- Rubber spatula
- Measuring cups & spoons
- Wire cooling rack
- Small bowl for glaze
Ingredients
For the Cake:
- ½ cup unsalted butter softened
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1½ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup buttermilk
For the Honey‑Butter Glaze:
- 6 Tbsp unsalted butter melted
- 6 Tbsp honey
- ¼ cup + 2 Tbsp powdered sugar sifted
- 1 Tbsp whole milk
- Pinch of kosher salt
- 1 cup toasted sliced almonds
Instructions
Preheat & Prep
- I preheat the oven to 350 °F (175 °C), then spray my 9‑inch pan really well with nonstick spray—especially the edges where the glaze will drip.
Cream Butter & Sugar
- In a medium bowl, I beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. It smells heavenly at this point.
Add Eggs & Flavorings
- I crank the mixer to low, add eggs one at a time, scraping down the bowl after each. Then I slip in vanilla and almond extract, stirring for another minute until well incorporated.
Mix Dry & Wet Ingredients
- In a separate bowl, I whisk the flour, baking soda, and salt. I add half the dry mixture to the butter mixture, beat briefly, pour in the buttermilk, then mix in the rest of the dry ingredients—mixing only until everything comes together.
Bake the Cake
- I smooth the batter into the prepared pan and bake for about 40 minutes, or until a toothpick shows a few moist crumbs. If your oven runs hot, start checking around 35 minutes.
Cool
- I let the cake sit in the pan for 10 minutes before carefully inverting it onto a wire rack to cool for 25 more minutes.
Prepare & Apply Glaze
- While it cools, I whisk melted butter, honey, powdered sugar, milk, and salt until smooth in a small bowl. Once the cake is cool, I invert it again (glaze side up), drizzle that glaze across the top, and gently press the toasted almonds into the sides and over the top.
Notes
| Nutrition | Amounts |
|---|---|
| Calories | 340 kcal |
| Fat | 19 g |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Sugar | 28 g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.