A classic butter cake with a soft, tender crumb, rich buttery flavor, and lightly golden crust. This simple recipe uses everyday ingredients and is perfect for tea time, celebrations, or an easy homemade dessert.
Ingredients
- 1¾ cups (230 g) cake flour
- ½ teaspoon baking powder
- 1 cup (250 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (59 ml) milk, room temperature
Instructions
1. Prepare the Oven and Pan
- Preheat the oven to 350°F (180°C).
- Grease and line a 9 × 9-inch baking pan with parchment paper.
2. Combine the Dry Ingredients
- Sift the cake flour and baking powder into a bowl.
- Set aside.
3. Cream the Butter and Sugar
- Beat the softened butter and sugar for 3–5 minutes, until pale, light, and fluffy.
- This step helps create the cake’s soft texture.
4. Add the Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
5. Add the Flour and Milk
- Add the flour mixture in three additions, alternating with the milk.
- Mix gently until just combined. Do not overmix.
6. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for a Soft and Moist Cake
- Use room-temperature ingredients for a smooth batter.
- Cream the butter and sugar thoroughly to incorporate air.
- Measure flour carefully and avoid packing it into the measuring cup.
- Do not overmix once the flour is added.
- Bake the cake immediately after preparing the batter.
- Avoid overbaking, as this can make the cake dry.
Flavor Variations
Lemon or Orange Butter Cake
Add 1 tablespoon of finely grated lemon or orange zest to the batter.
Chocolate Marble Cake
Mix a portion of the batter with melted chocolate or cocoa powder, then swirl it into the remaining batter.
Nutty Butter Cake
Fold in chopped toasted pecans, walnuts, or almonds.
Berry Butter Cake
Serve cooled slices with whipped cream and fresh berries.
Caramel Butter Cake
Drizzle caramel sauce over the cooled cake before serving.
Serving Suggestions
Enjoy this butter cake plain or with:
- Powdered sugar
- Fresh berries and whipped cream
- Lemon or vanilla glaze
- Caramel sauce
- Vanilla ice cream
- Hot coffee or tea
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap individual slices or the whole cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition Per Serving
Based on 12 servings.
- Calories: 280
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 26 g
- Sugar: 15 g
- Protein: 4 g
- Fiber: 0.5 g
- Sodium: 120 mg
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes. For a lighter texture, replace 1 cup of cake flour with ¾ cup plus 2 tablespoons all-purpose flour and 2 tablespoons cornstarch.
Why is my butter cake dense?
The most common causes are overmixing the batter or using cold ingredients. Cream the butter and sugar well, then mix the flour in gently.
Can I use salted butter?
Yes. If using salted butter, reduce or omit any additional salt in the recipe.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges should also begin to pull away slightly from the pan.
Can I use a loaf or Bundt pan?
Yes. Baking time will vary depending on the pan. Start checking for doneness around 40 minutes and use a toothpick to test the center.
Can I frost this cake?
Absolutely. Cream cheese frosting, whipped cream, chocolate ganache, caramel, or a simple glaze all work well.
Can I make this cake gluten-free?
Yes. Use a 1:1 gluten-free flour blend designed for baking. Avoid overmixing for the best texture.
What is the difference between butter cake and pound cake?
Butter cake is generally lighter and often contains baking powder and milk. Pound cake is traditionally denser and made with roughly equal amounts of butter, sugar, flour, and eggs.
Why does my cake crack on top?
A cracked top can result from an oven that is too hot or from overmixing the batter. The cake can still be perfectly soft and delicious inside.