Butter Cake Recipe

There's nothing quite like the rich, buttery aroma of a freshly baked Butter Cake filling your kitchen. This classic dessert is simple yet indulgent, with a perfectly tender crumb and a deep, buttery flavor that melts in your mouth.

I first fell in love with Butter Cake when my grandmother baked it for family gatherings. Its golden crust and soft interior made it the highlight of every meal, whether served plain, dusted with powdered sugar, or paired with fresh berries and whipped cream.

Why You'll Love This Butter Cake

Get ready to discover your new favorite go-to dessert. This Butter Cake is not just easy to make—it’s incredibly satisfying.

First off, it’s delightfully simple. With just a handful of pantry staples, you can whip up this cake in no time, making it perfect for last-minute gatherings or unexpected guests.

The flavor is absolutely irresistible. Thanks to real butter, this cake has a rich, velvety texture and a deep, warm flavor that’s hard to beat.

It’s also incredibly versatile. Enjoy it on its own, layer it with frosting, or serve it alongside a scoop of ice cream for a decadent treat.

Best of all, this cake stays moist for days, so you can enjoy it long after it’s been baked. It’s the perfect make-ahead dessert for any occasion.

Ingredients Notes

The magic of this Butter Cake lies in its simple yet high-quality ingredients. Each one plays an essential role in creating its signature flavor and texture.

Butter is the star of the show. Use unsalted butter to control the salt level, and make sure it’s at room temperature for easy mixing. High-quality butter will give you the best flavor.

Sugar adds sweetness and helps create that perfect golden crust. Granulated sugar works best, as it creams beautifully with the butter, resulting in a light and fluffy texture.

Eggs provide structure and moisture. Use large eggs at room temperature for the best consistency in your batter.

Flour is the foundation of the cake. All-purpose flour works perfectly, but for an extra tender crumb, you can substitute cake flour.

Milk ensures a moist and tender texture. Whole milk is ideal, but you can also use buttermilk for a slight tang and added tenderness.

A stand mixer or hand mixer will make mixing much easier, ensuring the butter and sugar cream together properly for a light, fluffy cake.

How To Make This Butter Cake

Making this Butter Cake is as easy as mixing, baking, and enjoying! Let’s go through it step by step.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch cake pan. A light dusting of flour will help prevent sticking and ensure your cake releases cleanly.

In a large mixing bowl, cream butter and sugar together until light and fluffy. This step is crucial—beating them for at least 3-4 minutes introduces air into the batter, resulting in a lighter cake.

Next, add the eggs one at a time, mixing well after each addition. This helps create a smooth, well-emulsified batter.

Sift together flour, baking powder, and a pinch of salt, then gradually add it to the wet ingredients, alternating with the milk. This ensures an even mix without overworking the batter, which keeps the cake tender.

Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before serving or decorating.

Storage Options

This Butter Cake stores beautifully, making it a great make-ahead dessert.

For short-term storage, keep the cake at room temperature in an airtight container for up to 3 days. This will maintain its soft, moist texture.

If storing for longer, wrap the cake tightly in plastic wrap and place it in the refrigerator. It will stay fresh for up to a week.

For freezing, wrap the cake in plastic wrap followed by aluminum foil and store it in the freezer for up to 3 months. Let it thaw at room temperature before serving.

To reheat, a quick 10-second zap in the microwave will bring back its soft, buttery texture.

Variations and Substitutions

One of the best things about this Butter Cake is how easily it can be customized to fit your tastes.

For a citrusy twist, add zest from a lemon or orange to the batter. It gives a refreshing brightness to the rich cake.

To make a chocolate butter cake, substitute ¼ cup of flour with cocoa powder and add a handful of chocolate chips for extra indulgence.

If you prefer a nuttier flavor, try mixing in ½ cup of finely chopped almonds or pecans. They add a delightful crunch and depth of flavor.

For a dairy-free version, swap the butter for vegan butter and use almond or oat milk instead of regular milk. The texture remains soft and tender.

Experiment with different extracts, such as almond extract or coconut extract, for unique variations on this classic recipe.

No matter how you customize it, this Butter Cake is sure to become a household favorite. Give it a try and enjoy every rich, buttery bite!

Print