Butter Cake Recipe

There's nothing quite like the rich, buttery aroma of a classic butter cake baking in the oven. The golden crust, the soft, tender crumb, and the melt-in-your-mouth texture make it a timeless favorite for any occasion.

I first fell in love with this recipe when my grandmother baked it for our Sunday family gatherings. The simple yet indulgent flavors have made it a staple in my own kitchen, perfect for birthdays, tea time, or just a cozy afternoon treat.

Why You'll Love This Butter Cake

Get ready to meet your new go-to cake recipe! This butter cake is not only easy to make, but it's also packed with classic, buttery goodness that never goes out of style.

First off, it's incredibly simple to prepare. With just a few basic ingredients and straightforward steps, even beginner bakers can achieve bakery-quality results.

The texture is absolute perfection—moist, fluffy, and rich without being too heavy. It pairs beautifully with a cup of coffee or tea, making it ideal for casual snacking or elegant dessert spreads.

Plus, this butter cake is wonderfully versatile. You can enjoy it plain, dusted with powdered sugar, or topped with whipped cream and fresh berries for an extra-special touch.

Once you take your first bite, you'll understand why this classic recipe has stood the test of time.

Ingredients Notes

The beauty of this butter cake lies in its simple, high-quality ingredients. Each one plays a key role in achieving the perfect texture and flavor.

Butter is the star of the show, and using high-quality, unsalted butter makes all the difference. It gives the cake its signature rich, creamy taste and soft texture. Be sure to let the butter come to room temperature before mixing to ensure a smooth batter.

Sugar sweetens the cake while also helping to create a delicate, tender crumb. Granulated sugar works best, but you can experiment with fine caster sugar for an even softer texture.

Eggs add structure and richness. They help bind the ingredients together while giving the cake a light, fluffy texture. Using room-temperature eggs ensures they blend seamlessly into the batter.

Flour provides the cake’s structure. I recommend using all-purpose flour for the perfect balance of softness and stability. Sifting the flour before adding it to the batter helps create an ultra-light texture.

Milk adds moisture and a slight creaminess to the cake. Whole milk works best, but you can also use buttermilk for a subtle tang and extra tenderness.

A sturdy cake pan and an electric mixer will make your baking process much easier and guarantee a perfectly blended batter.

How To Make This Butter Cake

Baking this butter cake is easier than you think! Follow these steps for a foolproof, delicious result.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan with butter or nonstick spray. This ensures your cake releases effortlessly once baked.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is key to creating an airy cake, so take your time and beat for about 3-5 minutes.

Next, add the eggs one at a time, beating well after each addition. This gradual mixing helps the batter stay smooth and prevents curdling. Stir in a splash of vanilla extract for an extra hint of warmth.

Sift together the flour and baking powder, then gradually add it to the batter, alternating with the milk. Mixing in batches keeps the batter light and prevents overworking the flour.

Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden-brown crust with a soft, moist interior.

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Storage Options

If you have leftovers (which is rare because this cake disappears fast!), storing them properly will keep the cake fresh and delicious.

For short-term storage, keep the cake at room temperature in an airtight container for up to 3 days. Make sure it's fully cooled before sealing to prevent moisture buildup.

For longer storage, refrigerate the cake for up to a week. Wrap it tightly in plastic wrap to maintain its moisture. Let it come to room temperature before serving for the best texture.

If you'd like to freeze your butter cake, wrap individual slices in plastic wrap and store them in an airtight freezer bag. This way, you can enjoy a slice whenever the craving strikes! Just thaw at room temperature for a couple of hours before serving.

Variations and Substitutions

This butter cake is already delightful on its own, but there are plenty of ways to switch things up!

For a citrusy twist, add a tablespoon of lemon or orange zest to the batter. It adds a fresh, bright note that balances the richness beautifully.

If you're a chocolate lover, mix in a handful of mini chocolate chips or swirl some melted chocolate into the batter before baking for a marbled effect.

Want a nutty crunch? Fold in some chopped almonds or walnuts for added texture and flavor.

For a spiced version, add a teaspoon of cinnamon and a pinch of nutmeg. This variation is especially comforting during the colder months.

No milk on hand? You can substitute it with almond milk or even coconut milk for a slightly different flavor profile.

Experiment with these variations to make this butter cake uniquely yours. No matter how you customize it, this recipe is sure to become a favorite in your home!

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