Butter Cake Recipe

Butter Cake Recipe

Simple, rich, and absolutely irresistible — a Butter Cake is the cornerstone of classic baking. With its golden crumb, soft texture, and rich buttery flavor, this cake is perfect on its own, dusted with powdered sugar, or layered with cream and fruit for a more elaborate dessert.

Whether served at a tea party, birthday celebration, or just enjoyed with your evening coffee, this cake never goes out of style. The key to a great butter cake lies in quality ingredients and the creaming method, which gives it its signature tender crumb.

Ingredients

For the Cake:

• 1 cup (225g) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup (120ml) whole milk, at room temperature
• ½ cup (120ml) sour cream or plain yogurt (adds moisture and richness)

Optional Topping:

• Powdered sugar for dusting
• Fresh berries or whipped cream
• Buttercream or glaze for frosting

How to Make Classic Butter Cake

Step 1: Prep the Oven and Pans

Preheat your oven to 350°F (175°C).

Grease and flour two 8-inch (or 9-inch) round cake pans or a 9×13-inch rectangular pan.

Line the bottoms with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy (about 2–3 minutes).

Gradually add sugar and continue beating for 4–5 minutes, until the mixture is light, pale, and fluffy. This step incorporates air, essential for a soft texture.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract. The batter should now be smooth and thick.

Step 4: Mix Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

In another small bowl or cup, mix together the milk and sour cream.

Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients.

Mix on low speed or by hand until just combined. Do not overmix.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 30–35 minutes (for round pans) or 35–40 minutes (for 9×13 pan), or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Step 6: Serve or Decorate

Serve the butter cake plain or dusted with powdered sugar.

For an elegant dessert, add whipped cream and berries.

Frost with chocolate, vanilla, or lemon buttercream for a layered celebration cake.

Chef’s Notes

Room temperature ingredients are crucial for a smooth, well-emulsified batter. Cold ingredients may cause the batter to curdle.

Creaming the butter and sugar properly gives the cake its light, fluffy structure. Be patient during this step.

Do not overmix the batter once the flour is added — this helps avoid a tough texture.

This butter cake also works wonderfully as a base for layered cakes, trifles, or cupcakes.

To make cupcakes, divide the batter into a lined cupcake tray and bake at 350°F for 18–20 minutes.

Nutrition Information (Per Slice, based on 12 servings)

Nutrient / Approximate Value

• Calories / ~390 kcal
• Carbohydrates / ~44 g
• Protein / ~5 g
• Fat / ~22 g
• Saturated Fat / ~13 g
• Sugar / ~25 g
• Sodium / ~210 mg
• Fiber / ~1 g

Values may vary depending on ingredients and portion sizes.

Frequently Asked Questions (FAQs)

1. Can I make this butter cake ahead of time?

Yes! You can bake the cake 1–2 days ahead. Store the cooled layers tightly wrapped at room temperature or in the refrigerator. You can also freeze the cake layers for up to 2 months.

2. Can I use self-rising flour instead of all-purpose flour?

Yes, but omit the baking powder and salt. Self-rising flour already contains leavening agents, so no need to add more.

3. What can I use instead of sour cream?

Plain yogurt or buttermilk works well as a substitute. Both add moisture and acidity, just like sour cream.

4. Can I make this into cupcakes?

Definitely. This recipe yields about 20–24 cupcakes. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.

5. Why did my butter cake turn out dry?

Overbaking or overmixing can cause dryness. Be sure to check for doneness with a toothpick and remove the cake from the oven as soon as it’s baked through.

Conclusion

This Classic Butter Cake is a timeless dessert that’s perfect for any occasion. Its buttery richness, soft crumb, and versatility make it a favorite across generations. Whether dressed up with frosting or served plain with a cup of tea, this cake is sure to satisfy your sweet tooth and impress your guests.

Would you like a variation like Lemon Butter Cake, Marble Butter Cake, or a gluten-free version? Let me know!

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