This super soft moist butter cake is rich, buttery, and incredibly tender with a delicate crumb. Made with simple pantry ingredients, it’s perfect for birthdays, afternoon tea, family gatherings, or whenever you’re craving a classic homemade cake.
Why You’ll Love This Recipe
- Soft, moist, and buttery texture
- Easy to make with simple ingredients
- Perfect for any occasion
- Stays fresh for several days
- Great served plain or with your favorite toppings
Ingredients
- 1¾ cups (230g) cake flour
- ½ teaspoon baking powder
- 1 cup (250g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
Equipment
- 9×9-inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire cooling rack
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (180°C).
Grease a 9×9-inch baking pan and line it with parchment paper.
2. Mix the Dry Ingredients
Sift together the cake flour and baking powder.
3. Cream Butter and Sugar
Beat the butter and sugar for 3–5 minutes until light, pale, and fluffy.
4. Add Eggs
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
5. Add Flour and Milk
Gradually add the flour mixture, alternating with the milk.
Mix until just combined. Do not overmix.
6. Bake
Pour the batter into the prepared pan and smooth the surface.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Chef’s Tips
- Use room-temperature ingredients.
- Cream the butter and sugar thoroughly.
- Do not overmix after adding the flour.
- Bake immediately after mixing.
- Measure flour accurately for the softest texture.
Flavor Variations
Try adding one of these for a different flavor:
- Lemon zest
- Orange zest
- Chocolate chips
- Cocoa swirl
- Chopped walnuts or pecans
- Toasted almonds
- Toasted coconut
Topping Ideas
Serve your butter cake with:
- Powdered sugar
- Fresh berries
- Whipped cream
- Lemon glaze
- Chocolate ganache
- Caramel sauce
- Vanilla ice cream
- Cream cheese frosting
Serving Suggestions
This cake pairs well with:
- Tea
- Coffee
- Fresh fruit
- Ice cream
- Whipped cream
Perfect for:
- Birthday parties
- Afternoon tea
- Family gatherings
- Holidays
- Potlucks
- Weekend desserts
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Keep refrigerated for up to 5 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Thaw overnight before serving.
Nutrition (Approximate Per Slice)
- Calories: 280
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 26g
- Sugar: 15g
- Protein: 4g
- Fiber: 0.5g
- Sodium: 120mg
Frequently Asked Questions
Can I use all-purpose flour?
Yes. Replace each cup of cake flour with 1 cup all-purpose flour minus 2 tablespoons, then add 2 tablespoons cornstarch.
Why is my cake dense?
Overmixing or using cold ingredients can make the cake dense.
Can I use salted butter?
Yes, but reduce any additional salt in the recipe.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Can I bake it in a loaf or Bundt pan?
Yes.
- Loaf pan: 40–45 minutes
- Bundt pan: 50–55 minutes
Always test with a toothpick.
Can I double the recipe?
Yes. Bake in a larger pan or divide between two pans and increase the baking time slightly.
Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour blend designed for baking.
Can I frost this cake?
Absolutely. It pairs well with buttercream, cream cheese frosting, whipped cream, chocolate ganache, or a simple glaze.
What’s the difference between butter cake and pound cake?
Butter cake is lighter because it contains baking powder and milk, while pound cake is denser and traditionally uses equal amounts of butter, sugar, flour, and eggs.
Why did my cake crack on top?
A cracked top is usually caused by a slightly hot oven or overmixed batter, but it doesn’t affect the taste or texture.
Tips for the Best Butter Cake
- Use high-quality butter for the richest flavor.
- Bring all ingredients to room temperature before mixing.
- Cream the butter and sugar until fluffy.
- Avoid overmixing the batter.
- Bake until just done to keep the cake moist.
- Let the cake cool completely before slicing.
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