Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round or square cake pan with parchment paper. - Cream Butter & Sugar
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and sugar together on medium speed until light, pale, and fluffy (about 3-5 minutes). - Add Eggs
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. - Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine Wet & Dry
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour. Mix gently until just combined — do not overmix. - Bake
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely. Slice and enjoy your soft, fluffy butter cake!
If you’d like, I can help you add optional toppings or variations — just let me know!