Joanna Gaines Butter Cake Recipe
Joanna Gaines Butter Cake Recipe is a rich, moist dessert made with simple ingredients like butter, sugar, eggs, flour, and vanilla extract. The cake has a dense, buttery texture and a golden crust. Often topped with powdered sugar or a glaze, it's perfect for gatherings or a sweet treat at home. This comforting, classic cake reflects Joanna’s signature warm, homemade style.
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 |
