Here’s a classic Butter Cake recipe—rich, tender, and buttery, perfect for birthdays, tea time, or any occasion.
Classic Butter Cake
Ingredients (8–10 servings):
- 1 cup (227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) whole milk, room temperature
- 2 tsp vanilla extract
Instructions:
- Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round cake pans.
- Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs: Beat in eggs one at a time, making sure each is fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine ingredients: Add dry ingredients to the butter mixture in three parts, alternating with milk in two parts. Start and end with the dry ingredients. Mix until just combined. Stir in vanilla extract.
- Bake: Pour batter into prepared pan(s) and smooth the top. Bake 35–45 minutes (round pans 25–30 minutes) or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Frost or dust with powdered sugar as desired.
Tips for a perfect butter cake:
- Use room temperature ingredients for even mixing.
- Don’t overmix once the flour is added—overmixing can make the cake dense.
- Optional: Add a teaspoon of lemon zest for a subtle citrus flavor.
I can also give a super moist version with a simple syrup soak, which keeps the cake buttery and soft for days.
Do you want me to give that version?
