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Sprinkles For Breakfast

Share your Sweet Side

butter cake

Best Homemade Butter Cake

My grandma once asked me if Prince William and Kate Middleton were coming to my house, what would I serve for dessert? My answer, without hesitation, was St. Louis Butter Cake. It is kind of hard to explain…but basically it is a an amazing, melt in your mouth cake that is sure to impress any type of guest. Or, if you are like me, you will just make it for yourself on a lazy Saturday night in front of the TV (watching a Criminal Minds marathon obviously). And if the cake itself isn't enough, you can make it even better by simply adding a scoop of ice cream or a fresh dollop of whipped cream. 
How to Make Soft and Chewy Butter Cake St. Louis Style Butter Cake - Full Recipe

Butter Cake

Butter Cake | Sprinkles For Breakfast



  • 1 cup flower
  • 3 Tbs. sugar
  • 1/3 cup salted butter, at room temp.


  • 1 1/4 cup sugar
  • 3/4 cup salted butter, at room temp.
  • 1 egg
  • 2/3 cup evaporated milk
  • 1 cup flour
  • 1/4 cup light corn syrup
  • 1 tsp vanilla


  1. Preheat the oven to 350 degrees.
  2. Combine flour and sugar in a medium bowl. Cut in butter until the mixture resembles fine crumbs (you know it is done when you can pick some up and squeeze it in your hand and it stays in that shape).
  3. In a larger bowl combine sugar and butter until light and fluffy.
  4. Add egg and mix until combined.
  5. Put half of the evaporated milk into the mixture and mix until just combined.
  6. Then do the same with the flour - mix half of it into the mixture until just combined.
  7. Repeat with the last half of the milk and flour.
  8. Add the light corn syrup and vanilla. Mix until just combined.
  9. Pat crust into the bottom and sides of a greased 9 x 9 x 2 inch baking pan. (Or you can put them into individual ramekins like I did. Makes for a nice individual dessert).
  10. Pour batter over crust and bake for 25-30 minutes until cake is nearly set. DO NOT overcook. It will ruin it! (If you are doing ramekins only bake for 10-15 minutes).

I like to serve this warm with a sprinkle of powdered sugar and some ice cream. That is the best way to go. It is still good when it cools, but it is 100 times better right out of the oven. Enjoy!

*Makes about 12 cakes

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (1)


What else can I use in place for corn syrup? Thank you.

Lindsay Nathanson

Hi Nico! You can replace the light corn syrup with 5 1/2 teaspoons of granulated sugar dissolved in 2 tablespoons of hot water or other liquid used in the recipe.