Butter cake is a timeless classic that delivers pure joy in every bite. Its rich, velvety crumb, buttery flavor, and soft, moist texture make it a favorite for all occasions—from cozy family dinners to elegant tea parties. This rich butter cake recipe is designed to be simple, foolproof, and versatile. Whether you’re baking it for a birthday, serving it as an everyday treat, or using it as a base for layered creations, it never fails to impress.
Let’s explore how to make this luscious dessert from scratch and why it deserves a place in your go-to recipe list.
Why You’ll Love This Rich Butter Cake
Buttery Bliss in Every Slice
The star of the show is real butter. It creates a luxurious mouthfeel and deep flavor that no substitute can match. Each bite melts with creamy richness.
Velvety Texture You’ll Crave
With the right ratio of flour to fat, this cake is soft, tender, and moist without being heavy. It’s the kind of texture that keeps you going back for seconds.
A Recipe for Every Occasion
This cake shines solo with a dusting of powdered sugar or becomes a perfect canvas for frostings, glazes, or fruit. It’s ideal for cupcakes, trifles, or layered showpieces.
Classic and Comforting
The flavor is familiar and nostalgic—a cake that brings warmth to any moment. Its balance of sweetness and buttery depth makes it universally loved.
A Crowd-Pleaser
Whether you’re baking for a party, holiday, or weekend gathering, this cake will disappear fast. It’s approachable, easy to serve, and consistently wins over all kinds of palates.
Ingredients You’ll Need
Serves 8–10
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk, at room temperature
Optional Toppings:
- Powdered sugar, for dusting
- Whipped cream or buttercream frosting
- Fresh berries or caramel sauce
Step-by-Step Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal after baking.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar using a hand or stand mixer. Continue mixing for 3–4 minutes, until the mixture becomes pale and fluffy. This aeration step helps create a light texture.
Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. This ensures a stable emulsion and prevents the batter from splitting. Add the vanilla extract and beat until incorporated.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the leavening agent and flavor throughout the cake.
Alternate Adding Dry Ingredients and Milk
Add the flour mixture to the wet ingredients in three additions, alternating with the milk. Start and finish with the dry ingredients. Mix on low speed until just combined. Overmixing can make the cake tough, so stir gently.
Bake to Golden Perfection
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes. Check doneness with a toothpick—it should come out clean or with a few moist crumbs. The cake will be golden and slightly pulling from the edges.
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar, top with frosting, or serve with berries and whipped cream.
Why This Recipe Works
Butter as the Base
Using high-quality unsalted butter gives this cake its signature richness and soft crumb. Creaming it properly with sugar creates air pockets that help the cake rise.
Room-Temperature Ingredients
Butter, eggs, and milk at room temperature mix more easily, creating a uniform batter and even baking.
Gentle Mixing Technique
Alternating wet and dry ingredients and avoiding overmixing preserve the light, fluffy texture. Overmixing can activate too much gluten, making the cake dense.
Variations to Try
Lemon Zest for Brightness
Add the zest of one lemon to the batter to lift the richness with a refreshing citrus note.
Chocolate Swirl Twist
Swirl in melted chocolate or cocoa paste before baking for a marbled, decadent version.
Warm Spices
Incorporate cinnamon, nutmeg, or cardamom for a spiced butter cake ideal for fall or holiday gatherings.
Gluten-Free Version
Use a 1:1 gluten-free flour blend for a celiac-friendly version without sacrificing texture.
Mini Versions
Divide the batter into cupcake liners or mini loaf pans to create individual servings. Adjust the baking time accordingly.
Tips for Success
- Soften Butter Properly: Leave it at room temperature for about 1 hour. It should be soft enough to press gently but not melted.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing toughens the cake.
- Fresh Baking Powder: Old leavening agents can lead to flat cakes. Make sure your baking powder is within its expiration date.
- Even Baking: Rotate your cake halfway through baking if your oven heats unevenly.
- Storage: Store in an airtight container at room temperature for 2–3 days. Refrigerate for up to a week or freeze for up to 2 months.
Serving Suggestions
Elegant Presentation
Top with whipped cream and edible flowers for a beautiful dessert centerpiece.
Brunch Favorite
Pair slices with fresh fruit, yogurt, and coffee for a sweet brunch plate.
Dessert Buffet
Slice into small squares and serve with other bite-sized desserts like brownies and cookies for variety at parties.
FAQs
What’s the difference between butter cake and pound cake?
Butter cake is lighter with a higher ratio of sugar and milk. Pound cake uses equal parts butter, sugar, eggs, and flour and is denser.
Can I make this cake in advance?
Yes! It stays fresh at room temperature for up to 3 days and can be frozen for up to 2 months. Just thaw before serving.
How do I keep the cake moist?
Make sure not to overbake it. Store it in an airtight container once cooled to prevent it from drying out.
Can I add other flavors to the batter?
Absolutely! Try almond extract, citrus zest, or even coconut flakes to change things up.
Can I use buttermilk instead of regular milk?
Yes. Buttermilk adds a slight tang and tenderness. It’s a great substitution in butter cake recipes.
How do I make this cake dairy-free?
Use dairy-free butter and plant-based milk like almond or oat. The texture may be slightly different, but it will still be delicious.