A classic butter cake is one of the most comforting desserts you can bake. Judging by the image, this cake has a beautifully golden, caramelized top with a soft, moist, and tender crumb inside. Lightly dusted with sugar, it’s perfect for breakfast, afternoon tea, or as a simple dessert with fresh fruit or whipped cream.
Whether you’re an experienced baker or just starting out, this recipe is easy to follow and uses simple pantry ingredients. The result is a rich, buttery cake with a delicate vanilla flavor and a wonderfully soft texture that stays moist for days.
Why You’ll Love This Recipe
- Soft and fluffy texture
- Rich buttery flavor
- Easy ingredients
- Perfect for beginners
- Ready in about an hour
- Great for birthdays, tea parties, or everyday desserts
- Freezes beautifully
- Delicious served warm or cold
Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (180ml) whole milk
Optional Topping
- 2 tablespoons granulated sugar
- Powdered sugar for dusting
Kitchen Equipment
- 8×8-inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cooling rack
- Whisk
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 40–45 minutes
- Cooling Time: 20 minutes
Total Time: About 1 hour 20 minutes
Servings: 9–12 slices
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease the baking pan thoroughly with butter and line it with parchment paper if desired for easier removal.
Step 2: Mix the Dry Ingredients
In a medium bowl combine:
- Flour
- Baking powder
- Salt
Whisk everything together until evenly combined.
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl beat the softened butter until smooth and creamy.
Gradually add the sugar while mixing.
Continue beating for 3–5 minutes until the mixture becomes light, fluffy, and pale in color.
This step is essential because it incorporates air into the batter, giving the cake its soft texture.
Step 4: Add the Eggs
Add the eggs one at a time.
Beat well after each addition.
Mix in the vanilla extract.
If the mixture looks slightly curdled, don’t worry—it will smooth out once the flour is added.
Step 5: Alternate Dry Ingredients and Milk
Add one-third of the flour mixture.
Mix gently.
Pour in half of the milk.
Repeat with another third of the flour.
Add the remaining milk.
Finish with the last of the flour mixture.
Mix only until combined.
Do not overmix.
Step 6: Transfer the Batter
Spread the batter evenly into the prepared baking pan.
Smooth the surface with a spatula.
Sprinkle the optional sugar evenly over the top for a slightly crisp crust.
Step 7: Bake
Bake for 40–45 minutes.
The cake is ready when:
- The top is golden brown.
- A toothpick inserted in the center comes out clean.
- The edges begin pulling away from the pan.
Step 8: Cool
Allow the cake to cool in the pan for about 15 minutes.
Transfer it to a cooling rack.
Dust lightly with powdered sugar before serving if desired.
Serving Suggestions
This cake is delicious with:
- Fresh strawberries
- Blueberries
- Raspberry sauce
- Vanilla ice cream
- Whipped cream
- Lemon curd
- Honey
- Coffee
- Tea
- Hot chocolate
Storage Tips
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze individual slices for up to 3 months.
Wrap slices tightly in plastic wrap before freezing.
Variations
Lemon Butter Cake
Add:
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Almond Cake
Replace vanilla with almond extract.
Top with sliced almonds before baking.
Cinnamon Sugar Cake
Mix:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Sprinkle over the batter before baking.
Chocolate Chip Version
Fold in:
- 1 cup chocolate chips
Berry Butter Cake
Add:
- 1 cup fresh blueberries
- or raspberries
Fold them gently into the batter.
Baking Tips
- Use room-temperature ingredients.
- Measure flour accurately.
- Don’t overmix the batter.
- Check the cake a few minutes before the suggested baking time.
- Let it cool before slicing.
- Use real butter for the best flavor.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 330
- Protein: 5g
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 43g
- Sugar: 24g
- Fiber: 1g
- Sodium: 170mg
Frequently Asked Questions
Can I use salted butter?
Yes. Simply reduce the added salt to ¼ teaspoon.
Can I make this cake ahead?
Absolutely. It actually tastes even better the next day.
Can I use cake flour?
Yes. Cake flour produces an even softer texture.
Why is my cake dry?
Too much flour or overbaking are the most common causes.
Can I freeze it?
Yes. Wrap tightly and freeze for up to 3 months.
Can I make cupcakes?
Yes. Bake at 350°F (175°C) for 18–22 minutes.
Final Thoughts
This easy homemade butter cake is a timeless recipe that’s simple enough for everyday baking yet elegant enough to serve for celebrations. Its moist interior, buttery richness, and lightly crisp, golden top make it a dessert everyone will love. Enjoy it plain, dusted with powdered sugar, or paired with fruit and cream for an irresistible homemade treat that never goes out of style.