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 and soft, tender crumb, this classic dessert is perfect for any occasion, from afternoon tea to birthday celebrations.

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I first discovered the magic of homemade butter cake when I was searching for a simple yet indulgent treat to bake on a lazy Sunday afternoon. One bite of its velvety texture, and I was hooked! Now, it’s a go-to recipe in my collection—one that never fails to impress.

Why You'll Love This Butter Cake

Get ready to fall in love with this easy-to-make, irresistibly moist butter cake. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is designed for success.

First off, it requires just a handful of pantry staples. With butter, sugar, eggs, flour, and milk, you can whip up a cake that tastes like it came straight from a bakery—without any fancy ingredients.

It's also wonderfully versatile. Enjoy it plain with a cup of coffee, dress it up with fresh fruit, or drizzle it with a simple glaze for an extra touch of sweetness.

Not to mention, the texture is absolutely dreamy. The balance of rich butteriness and light, fluffy crumb makes every bite melt in your mouth.

Best of all, it stores beautifully. Make it ahead of time, and it stays moist for days—if it lasts that long!

Ingredients Notes

The beauty of a butter cake lies in its simplicity, but each ingredient plays an essential role in achieving that perfect texture and flavor.

Unsalted butter is the star of the show, giving the cake its signature richness. Make sure your butter is at room temperature so it creams smoothly with the sugar, creating a light and airy batter. If using salted butter, reduce the added salt slightly.

Granulated sugar provides sweetness and helps aerate the butter when beaten together. This step is crucial for achieving a soft, tender cake. If you prefer a more caramel-like depth, a small portion of brown sugar can be mixed in.

Eggs act as a binding agent while also contributing to the cake's structure and moisture. Use large eggs at room temperature for the best results, as cold eggs can cause the batter to curdle.

All-purpose flour forms the foundation of the cake. For a lighter texture, sift the flour before adding it to the batter. If you want an extra soft crumb, cake flour is an excellent alternative.

Milk helps bring the batter together while adding a touch of moisture. Whole milk works best for richness, but you can substitute it with buttermilk for a slight tang and even more tenderness.

You'll also need baking powder to give the cake its rise and vanilla extract to enhance the flavor. A pinch of salt balances the sweetness, making every bite more delicious.

How To Make This Butter Cake

Making this butter cake is easier than you think, and with just a few simple steps, you'll have a perfectly golden, delicious dessert ready to enjoy.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal. Meanwhile, let your butter and eggs come to room temperature, as this ensures a smooth, well-emulsified batter.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step is key to incorporating air into the batter, which gives the cake its soft texture. Use a hand mixer or stand mixer for the best results, beating for about 3-4 minutes until the mixture turns pale and creamy.

Add the eggs one at a time, beating well after each addition. If the batter looks slightly curdled, don’t worry—it will come together once the flour is added. Stir in the vanilla extract for that warm, aromatic flavor.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing gently to avoid overworking the batter. Overmixing can lead to a dense cake, so mix just until everything is combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a beautiful golden-brown color and a slightly domed top.

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing, as this helps lock in the moisture and prevents it from crumbling.

Storage Options

This butter cake stays wonderfully moist for days, making it perfect for baking ahead of time. Store it in an airtight container at room temperature for up to three days to maintain its freshness.

For longer storage, keep it in the refrigerator for up to a week. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. Before serving, bring it back to room temperature to restore its soft texture.

If you want to freeze it, wrap the cake (whole or in slices) in plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to three months. When ready to enjoy, thaw at room temperature for a few hours before serving.

To reheat, a quick 10-second zap in the microwave can bring back its warmth and softness. You can also place it in a 300°F (150°C) oven for 5-10 minutes for a freshly baked feel.

Variations and Substitutions

One of the best things about this butter cake is how adaptable it is. With a few simple tweaks, you can customize it to suit your taste.

For a citrusy twist, add the zest of a lemon or orange to the batter. It gives the cake a fresh, bright flavor that pairs beautifully with a dusting of powdered sugar.

If you love chocolate, stir in a handful of chocolate chips or swirl in some melted chocolate before baking. You can even replace a portion of the flour with cocoa powder for a chocolate butter cake variation.

Want a nutty crunch? Fold in chopped almonds, pecans, or walnuts for added texture. A sprinkle of toasted coconut on top before baking also creates a delightful flavor contrast.

For a dairy-free version, swap the butter for a plant-based alternative and use almond milk or oat milk instead of regular milk. The cake will still turn out soft and delicious.

If you're feeling extra indulgent, serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. The options are endless!

No matter how you choose to enjoy it, this butter cake is a timeless treat that never disappoints. Experiment with flavors, have fun with toppings, and most importantly—savor every bite!

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