Butter Cake Recipe

There's nothing quite like the rich, buttery aroma of a freshly baked butter cake filling your kitchen. With its golden crust, tender crumb, and irresistibly soft texture, this classic dessert is perfect for any occasion—whether you're serving it as a simple afternoon treat or dressing it up with fresh berries and whipped cream for a special celebration.

this Recipe

I first fell in love with butter cake as a child, watching my grandmother whisk together butter, sugar, and eggs with the kind of care only a seasoned baker can muster. That warm first bite, slightly crisp on the outside but meltingly soft inside, was pure comfort. Now, I’m sharing this beloved recipe with you, ensuring every slice is just as delicious as I remember.

Why You'll Love This Butter Cake

This butter cake is more than just a dessert—it’s a staple recipe that every baker should have in their repertoire. Here’s why you’ll love it:

First, it’s incredibly simple and foolproof. Whether you're a novice baker or an experienced one, this recipe delivers consistent results every time. Just a handful of pantry staples and a few simple steps stand between you and a delicious homemade cake.

Secondly, it’s rich, moist, and buttery. The balance of high-quality butter, sugar, and eggs ensures a tender crumb and a depth of flavor that boxed mixes just can’t match.

It’s also versatile. Serve it as is, dust it with powdered sugar, top it with fresh fruit, or drizzle it with a glaze. You can even use it as a base for layered cakes, trifles, or cupcakes!

Lastly, it keeps well. Whether stored at room temperature, in the fridge, or even frozen, this cake stays delicious for days, making it a great make-ahead dessert.

Ingredients Notes

The beauty of this butter cake lies in its simple yet essential ingredients. Let’s go over a few key ones to ensure the best results:

Butter is the star of this recipe, so use the best quality you can find. Unsalted butter works best, allowing you to control the salt content. Make sure it's at room temperature for easy creaming with the sugar.

Sugar provides sweetness and helps create a tender texture. Granulated sugar works perfectly in this recipe, giving the cake its lightness without overpowering the buttery flavor.

Eggs add structure and moisture. They should be at room temperature, which helps them incorporate better into the batter, resulting in a more uniform texture.

Flour gives the cake its structure. I recommend using all-purpose flour for a balanced crumb that’s sturdy yet soft. Be sure to measure correctly—too much flour can make the cake dense.

Milk enhances moisture and tenderness. Whole milk is ideal, but you can also use buttermilk for a slightly tangy twist that deepens the flavor.

For equipment, you’ll need a 9-inch round cake pan (or loaf pan), a hand or stand mixer for creaming, and a wire rack for cooling.

How To Make This Butter Cake

Making this butter cake is as easy as it is rewarding. Follow these simple steps for a perfect bake every time.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan with butter or non-stick spray. For extra insurance, line the bottom with parchment paper.

In a large bowl, cream the butter and sugar together using a hand or stand mixer. Beat them until the mixture is light, fluffy, and pale in color—this step is key to achieving a soft, tender cake.

Next, add the eggs one at a time, mixing well after each addition. This ensures proper emulsification, preventing a curdled batter and promoting even rising in the oven.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents and prevents clumps.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture to keep the batter smooth and well-incorporated. Be careful not to overmix—just blend until everything is combined.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown, and the center should spring back slightly when touched.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps set the crumb and prevents breaking when removing from the pan.

Storage Options

Proper storage keeps your butter cake fresh and delicious for days. Here’s how to do it:

At room temperature, store the cake in an airtight container for up to 3 days. If your kitchen is warm, consider refrigerating it to prevent spoilage.

For longer storage, keep it in the refrigerator for up to a week. Wrap it tightly in plastic wrap or foil to prevent it from drying out.

Freezing is another great option! Wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. The cake will stay fresh for up to 3 months—just thaw at room temperature before serving.

To reheat, pop a slice in the microwave for 10-15 seconds for that freshly baked warmth.

Variations and Substitutions

One of the best things about butter cake is how adaptable it is! Here are some fun ways to change it up:

Citrus Twist: Add the zest of a lemon or orange to the batter for a bright, citrusy flavor. A touch of lemon glaze on top makes it even more delightful.

Chocolate Swirl: Swirl in some melted chocolate or cocoa powder for a marbled effect that combines buttery richness with deep chocolate flavor.

Nutty Delight: Fold in chopped nuts like almonds or pecans for added texture and a nutty crunch.

Spiced Butter Cake: Add a teaspoon of cinnamon or nutmeg for a warm, cozy twist—perfect for fall and winter baking.

Dairy-Free Option: Substitute the butter with a high-quality dairy-free alternative, like vegan butter or coconut oil, and use almond milk in place of dairy milk.

Experiment and make this cake your own! Whether you keep it classic or try a fun variation, one thing’s for sure—this butter cake will quickly become a favorite in your kitchen.

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