Old Fashioned Butter Cake

Extravagant love.

We talked about extravagant love at home all week. I explained to Littlest how even an Old Fashioned Butter Cake was extravagant — in the not so distant past pure butter was rare making this cake recipe not only delicious but an extravagant gesture of love.

We celebrated Sarah’s 2 year anniversary of an extravagant spine surgery savoring the richness of God’s love, mercy, and grace with every bite. Old Fashioned Butter Cake is her new favorite!

This past weekend there were 20 middle school girls rocking our casa for Covenant’s D*Now weekend. Wanna know what the teenage girls were praying and pondering?

Extravagant Love. The girls spread out around the house quietly reading John 13:34-35 thinking about times they’ve experienced and given extravagant love.

“Let me give you a new command: Love one another. In the same way I loved you, you love one another. This is how everyone will recognize that you are my disciples—when they see the love you have for each other.”

Love one another, friends. And eat extravagant cake!

Old Fashioned Butter Cake

Simple ingredients. Extravagant love. An old-fashioned butter cake never tasted so good.

• Author: Kristin Schell

Scale 1x2x3x

Ingredients

• For the Cake:
• 2 sticks butter, at room temperature
• 2 cups sugar
• 4 eggs
• 1 cup buttermilk
• 1 tablespoon Mexican vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• For the Glaze
• 1/3 cup butter
• 3/4 cup sugar
• 2 teaspoons Mexican vanilla
• 2 tablespoons water

Instructions

1. Preheat oven to 325 degrees. Grease bundt pan with butter and dust with flour.
2. Mix all ingredients in a standing mixer until thick and well combined. About 3 minutes.
3. Pour batter into prepared bundt pan and bake 1 hour, until golden on top and a toothpick comes out clean.
4. In a small saucepan, heat the butter, sugar, Mexican vanilla, and water to make the glaze. Heat until sugar is dissolved and glaze begins to thicken. Do not boil.
5. With a straw or skewer poke holes in the cake (while it’s still in the pan). Drizzle the glaze all over the cake and into the holes.
6. Allow cake to cool completely. Invert onto a cake plate and serve.