A timeless treat, the Classic Butter Cake is one of those recipes that never goes out of style. It’s simple, soft, moist, and rich with the comforting flavor of butter. This cake is perfect for birthdays, tea parties, family gatherings, or as a sweet snack paired with coffee or tea. Its versatility allows you to enjoy it plain or topped with cream, fruits, or glaze. The balance of tender crumb and buttery richness makes it a favorite across generations.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan, then lightly flour it to prevent sticking.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, alternating with milk. Begin and end with the flour mixture. Mix gently until just combined without overbeating.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve as desired.
Servings
This recipe makes about 10–12 servings.
Nutritional Info (per serving, approx.)
Calories: 280
Carbohydrates: 32g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 170mg
Fiber: 1g
Sugar: 18g
Notes
This cake tastes best when served at room temperature, as the buttery flavor becomes more pronounced. You can also refrigerate leftovers in an airtight container for up to 4 days or freeze for longer storage.
Tips
- Use room temperature ingredients for a smoother batter and even texture.
- Avoid overmixing the batter once the flour is added to maintain a tender crumb.
- For extra flavor, replace half of the milk with buttermilk.
- Add a pinch of lemon zest or almond extract for a subtle twist.
- Test doneness early, as ovens may vary in baking time.
Health Benefits
While this butter cake is considered an indulgence, it still offers some benefits. Eggs provide protein and essential vitamins like B12 and choline, which support brain function. Milk contributes calcium for strong bones and teeth. Butter, in moderation, provides fat-soluble vitamins like A, D, E, and K. The cake also serves as a good source of energy, making it a delightful treat for celebrations or when you need a quick pick-me-up.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, you can bake it a day ahead and store it in an airtight container.
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt in the recipe by half.
Q: How can I make this cake more moist?
A: You can add 2–3 tablespoons of sour cream or yogurt to the batter for extra moisture.
Q: Can I use this recipe for layered cakes?
A: Absolutely. Simply divide the batter between two pans and adjust the baking time.
Q: Is it possible to make this cake gluten-free?
A: Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.