A classic butter cake with a soft, tender crumb and rich buttery flavor. This simple recipe uses everyday ingredients and is delicious on its own or topped with fruit, cream, or glaze.
Ingredients
- 1¾ cups (230 g) cake flour
- ½ teaspoon baking powder
- 1 cup (250 g) unsalted butter, softened
- 1 cup (200 g) caster sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) milk, room temperature
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (180°C).
Grease an 8-inch round cake pan or loaf pan and line the bottom 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 3–4 minutes, until pale, light, and fluffy.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Add the Vanilla
Mix in the vanilla extract.
6. Finish the Batter
Add the flour mixture in three additions, alternating with the milk.
Begin and end with the flour. Mix gently and stop as soon as the batter is smooth.
Do not overmix.
7. 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 or with a few moist crumbs.
8. Cool
Let the cake cool in the pan for 10 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing.
Tips for a Soft Butter Cake
- Use room-temperature butter, eggs, and milk for a smooth batter.
- Cream the butter and sugar thoroughly to incorporate air.
- Sift the flour for a lighter texture.
- Add the flour gently and avoid overmixing.
- Use a light-colored baking pan for more even browning.
- Do not open the oven during the first 25 minutes of baking.
- Check the cake a few minutes before the minimum baking time to avoid overbaking.
Easy Flavor Variations
Lemon Butter Cake
Add 1 tablespoon lemon zest to the batter. Finish with a simple glaze made from powdered sugar and lemon juice.
Almond Butter Cake
Replace ½ teaspoon of the vanilla extract with almond extract.
Berry Cake
Slice the cooled cake and fill it with berry preserves and whipped cream.
Chocolate Chip Cake
Fold ½ cup chocolate chips into the batter just before transferring it to the pan.
Nutty Butter Cake
Fold in ½ cup chopped walnuts or pecans.
How to Store
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 tightly and freeze for up to 2 months.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Dense cake | Butter was not creamed enough or batter was overmixed | Cream butter and sugar until fluffy and mix gently after adding flour |
| Curdled batter | Cold eggs or adding eggs too quickly | Use room-temperature eggs and add them one at a time |
| Sunken center | Underbaking or opening the oven too early | Bake fully and keep the oven closed during the first 25 minutes |
| Dry cake | Overbaking or too much flour | Measure flour accurately and check the cake early |
| Greasy texture | Butter was not properly incorporated | Use softened, not melted, butter and cream it thoroughly |
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes. For a similar texture, replace each cup of cake flour with about ¾ cup plus 2 tablespoons all-purpose flour.
Can I use salted butter?
Yes. If using salted butter, omit any additional salt from the recipe.
How do I know when the cake is done?
The top should be golden, the cake should spring back lightly when touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Why is my butter cake dry?
Overbaking is the most common reason. Overmixing and inaccurate flour measurements can also make the cake dry.
Can I add chocolate chips or nuts?
Yes. Fold about ½ cup of chocolate chips, chopped nuts, or dried fruit into the finished batter.
Recipe at a Glance
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: About 50 minutes
Yield: 8–10 servings
Pan: 8-inch round or loaf pan
Oven Temperature: 350°F (180°C)
Soft, buttery, tender, and simple, this classic butter cake is perfect for everyday baking or special occasions.