Classic Butter Cake

Soft, buttery, and golden, this Classic Butter Cake is a timeless dessert that’s as simple as it is delicious. With its fine, tender crumb and rich flavor, it’s perfect served plain, dusted with powdered sugar, or topped with fruit and whipped cream. Whether for tea time or special occasions, this beautiful bake from tinsuf brings home that comforting, bakery-fresh taste every time.

Recipe Details

Author: tinsuf
Cuisine: American / European Classic
Category: Dessert / Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 1 (9-inch) cake

Ingredients

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup whole milk, room temperature

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or bundt pan with parchment paper.

Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat softened butter and sugar for 3–5 minutes until light and fluffy.

Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

Combine: Alternate adding the dry ingredients and milk, starting and ending with flour. Mix until just combined — don’t overmix.

Bake: Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes or until golden and a toothpick comes out clean.

Cool: Let the cake rest for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Notes

Use room-temperature ingredients for a smooth, even batter.

Don’t overbeat after adding flour — this keeps the texture tender.

For a lighter flavor, substitute half the milk with buttermilk.

Brush with melted butter or vanilla syrup while warm for extra moisture.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.
Freeze slices individually for up to 2 months — thaw before serving.

Why This Recipe Works

This recipe follows the classic creaming method that traps air in the butter and sugar, giving the cake its perfect rise and soft, velvety crumb. Simple, nostalgic, and beautifully buttery, it’s exactly the kind of comforting bake tinsuf is known for.

Expert Tips

Add a teaspoon of lemon zest or almond extract for flavor variation.

Dust with powdered sugar or serve with whipped cream and berries.

Perfect for birthdays, afternoon tea, or layering into more complex desserts.