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 perfectly balanced sweetness, this cake is a timeless treat that never fails to impress.

this Recipe

I first fell in love with butter cake as a child, watching my grandmother whip up a batch for special occasions. Her secret? Using real butter and a touch of vanilla to create a cake so soft and flavorful that it hardly needed frosting. Now, I make this recipe whenever I want a simple yet indulgent dessert that pairs perfectly with coffee, tea, or a scoop of ice cream.

If you’re looking for a foolproof cake that’s easy to make and absolutely delicious, this butter cake recipe is the one for you. Let’s get started!

Why You'll Love This Butter Cake

Get ready to fall in love with a classic dessert that’s as easy to make as it is delicious. This butter cake is an absolute favorite for so many reasons.

First, it’s incredibly simple. With just a handful of pantry staples, you can create a cake that tastes like it came straight from a bakery. No fancy techniques or special equipment required!

The texture is pure perfection. This cake has a soft, moist crumb that stays tender for days. Thanks to the rich butter content, every bite melts in your mouth.

It’s versatile, too! Enjoy it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. You can even turn it into a layered celebration cake with your favorite frosting.

And let’s not forget its nostalgic charm. Whether you grew up with butter cake or are trying it for the first time, this recipe delivers that warm, homemade comfort that’s hard to resist.

Once you try this butter cake, you’ll find yourself making it again and again—it’s that good!

Ingredients Notes

The magic of a perfect butter cake lies in the quality of its ingredients. Each component plays an essential role in achieving that rich flavor and soft texture.

Butter is the star of this recipe, so choose the best quality you can find. I recommend using unsalted butter, which allows you to control the salt level. Make sure it's softened to room temperature for easy creaming and a smooth batter.

Granulated sugar adds sweetness while also helping create a tender crumb. Be sure to cream it well with the butter to incorporate air into the batter, which contributes to the cake’s light texture.

Eggs provide structure and moisture. Using room-temperature eggs ensures they blend seamlessly into the batter, preventing any curdling or uneven mixing.

All-purpose flour gives the cake its structure. Sift the flour before measuring to avoid packing it down, which could lead to a dense cake. If you want a finer crumb, you can use cake flour instead.

Milk adds moisture and a slight richness. Whole milk works best for a balanced texture, but you can use buttermilk for a slightly tangy twist and an extra tender cake.

A touch of vanilla extract enhances the flavor, giving the cake a warm, sweet aroma. For the best results, opt for pure vanilla extract instead of artificial flavoring.

You’ll also need baking powder for leavening and a pinch of salt to enhance the flavors. A stand mixer or hand mixer will make the process easier, but you can also mix everything by hand with a little extra effort.

How To Make This Butter Cake

Making this butter cake is as easy as it gets. Just follow these simple steps, and you’ll have a beautifully golden, buttery cake in no time.

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal. Properly preparing the pan ensures your cake won’t stick.

In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is crucial—it incorporates air into the batter, giving the cake a soft texture. Beat for at least 3-4 minutes until the color becomes pale.

Add the eggs one at a time, beating well after each addition. This prevents the batter from curdling and helps create a smooth, even texture. Stir in the vanilla extract for a fragrant boost of flavor.

In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps remove lumps and evenly distributes the leavening agent. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients to keep the batter smooth and well-mixed.

Pour the batter into the prepared pan, spreading it evenly with a spatula. Give the pan a gentle tap on the counter to remove any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden, and the edges should pull away slightly from the sides of the pan.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can serve it as is or add your favorite toppings.

Storage Options

If you have leftovers (which is rare with this cake!), storing it properly will keep it fresh and delicious for days.

At room temperature, this butter cake stays moist for up to three days. Simply wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.

For longer storage, refrigerate the cake in an airtight container for up to a week. Before serving, let it come to room temperature for the best texture and flavor.

If you want to freeze the cake, wrap it well in plastic wrap and then in aluminum foil. It will stay fresh for up to three months. When you're ready to enjoy it, let it thaw at room temperature for a few hours before serving.

To reheat slices, pop them in the microwave for 10-15 seconds to bring back that fresh-from-the-oven warmth.

Variations and Substitutions

One of the best things about butter cake is how adaptable it is. Here are a few fun variations to try!

For a citrus twist, add a tablespoon of lemon or orange zest to the batter. It adds a fresh, bright flavor that pairs beautifully with the buttery richness.

Want a richer, deeper flavor? Swap half of the granulated sugar for brown sugar. This gives the cake a subtle caramel undertone and extra moisture.

If you love chocolate, mix in ½ cup of mini chocolate chips or swirl in a couple of tablespoons of melted chocolate for a marbled effect.

For a nutty crunch, fold in ½ cup of chopped pecans, walnuts, or almonds. Lightly toasting the nuts beforehand enhances their flavor.

Gluten-free? Substitute the all-purpose flour with a high-quality gluten-free flour blend. Just make sure it contains xanthan gum to help with structure.

No matter how you customize this butter cake, it’s bound to be a hit. Get creative, have fun, and most importantly—enjoy every bite!

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