118 buttercake recipes

Yellow party cake, a classic two-layer butter cake with a buttery vanilla crumb. Frosted with sunny yellow icing for birthdays and celebrations, tender from a long creaming method.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

A Southern-style gooey butter cake with a yellow cake mix crust and a rich cream cheese, egg, and powdered sugar filling. Cut into bars for the ultimate sweet treat.

Lincoln almond cake: a tall white butter cake with chopped blanched almonds folded through, lifted by stiff-beaten egg whites and baked in a bundt pan. Tender, fragrant, snowy-white.

Streusel cream cheese coffee cake layers tender butter cake around a sweet cream cheese filling, finished with a buttery flour-sugar streusel. Baked in a springform pan, perfect for brunch.

Plum cake is the grand Victorian celebration fruitcake: pounds of raisins, currants, dates, citron, and almonds bound by spiced butter cake batter. Christmas, weddings, and christenings on a serious scale.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Elegant orange butter cake for Epiphany with eggs beaten to triple volume, orange juice concentrate, and a dusting of powdered sugar. A light, citrusy tube cake steeped in European holiday tradition.

German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.

Classic three-layer butter cake with rich chocolate icing. Made from scratch with cake flour for an incredibly tender crumb, this is the kind of homemade chocolate cake worth clearing your Sunday for.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.