There is something timeless about a classic butter cake. Its rich aroma, golden crust, and tender crumb make it one of those dependable recipes every home baker should have. This Easy Butter Cake Recipe is one I return to whenever I need a simple yet impressive dessert. It uses basic pantry ingredients, requires minimal preparation, and delivers consistent, bakery-style results.
The first time I made this cake, I was struck by how beautifully it rose and how soft the texture remained even the next day. I once experimented by adding a splash of warm milk with a hint of vanilla bean, and it enhanced the flavor wonderfully. Whether served plain, dusted with powdered sugar, or layered with fresh fruit and cream, this butter cake is versatile and elegant. It is ideal for afternoon tea, family gatherings, or simply satisfying a craving for something homemade and comforting.
Why You’ll Love This Recipe
This butter cake is uncomplicated yet refined. The creaming method ensures a light, airy texture while maintaining a rich buttery flavor. It requires no special techniques, making it suitable for beginners and experienced bakers alike.
The cake holds its structure beautifully, which means it can be used as a base for layered cakes or served on its own. It is perfectly balanced in sweetness, allowing the buttery notes to shine without becoming overly sugary.
Another advantage is its adaptability. You can easily add citrus zest, almond extract, or even chocolate chips to customize the flavor. The texture remains moist for several days, making it a reliable make-ahead option for events and gatherings.
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Easy Butter Cake Recipe: Soft, Rich, and Perfect Every Time
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A classic easy butter cake that is soft, rich, and perfectly moist with a tender crumb. Simple ingredients come together to create a timeless dessert ideal for tea time or celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients alternating with milk. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure butter is at room temperature for best creaming results.
- Do not overmix after adding flour to keep the cake tender.
- Add lemon zest or almond extract for flavor variation.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides the structure of the cake. Sifting helps create a lighter texture.
Unsalted butter
The key ingredient that gives the cake its rich flavor and tender crumb. Use softened butter for easy creaming.
Granulated sugar
Sweetens the cake and helps create a light texture when creamed with butter.
Eggs
Bind the ingredients together and provide structure and richness.
Milk
Adds moisture and contributes to a soft crumb. Whole milk works best for richness.
Baking powder
Acts as the leavening agent, helping the cake rise evenly.
Vanilla extract
Enhances the buttery flavor and adds depth.
Salt
Balances sweetness and intensifies overall flavor.
Directions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, cream the softened butter and sugar together until light and fluffy. This step is essential for incorporating air into the batter and achieving a soft texture.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top evenly.
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 it to a wire rack to cool completely.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: About 1 hour 25 minutes
Storage/reheating
Store the cake in an airtight container at room temperature for up to three days. Refrigerate for up to five days if needed.
To reheat, warm individual slices in the microwave for 10–15 seconds to restore softness.
The cake can be frozen for up to two months. Wrap tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.
Variations and Customizations
This Easy Butter Cake Recipe is highly adaptable. For a citrus variation, add the zest of one lemon or orange to the batter. The brightness complements the rich butter flavor beautifully.
For a marble effect, divide the batter and mix cocoa powder into one half before swirling them together in the pan. You can also fold in chocolate chips, dried fruit, or chopped nuts for added texture.
If you prefer a slightly lighter texture, substitute a small portion of the flour with cornstarch. I have tried replacing two tablespoons of flour with cornstarch, and the crumb became even more delicate.
For a festive version, top the cooled cake with a simple glaze made from powdered sugar and milk. Fresh berries and whipped cream also pair wonderfully with this cake.
To make it more indulgent, layer the cake with buttercream frosting or use it as a base for celebration cakes.
Nutrition and Dietary Info
Approximate values per serving (based on 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 21 g |
| Saturated Fat | 13 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Sodium | 180 mg |
Values may vary depending on specific ingredient brands and portion sizes.
Expert Tips & Customizations
Cream Thoroughly
Properly creaming butter and sugar ensures a light texture.
Use Room-Temperature Ingredients
This helps the batter mix smoothly and bake evenly.
Do Not Overbake
Check the cake a few minutes before the suggested time to avoid dryness.
Cool Before Slicing
Allow the cake to cool completely for clean, even slices.
FAQs
Can I use salted butter?
Yes, but reduce the added salt slightly to maintain balance.
Can I bake this in a loaf pan?
Yes, but adjust the baking time and monitor for doneness.
Why did my cake sink in the middle?
This can happen if the oven door is opened too early or if the batter is overmixed.
Can I double the recipe?
Yes, use a larger pan or divide between two pans and adjust baking time.
Can I make this cake dairy-free?
Substitute butter with plant-based butter and use dairy-free milk.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few dry crumbs.
Conclusion
This Easy Butter Cake Recipe is a dependable classic that never goes out of style. Its soft texture, rich flavor, and simple preparation make it ideal for any occasion. Whether enjoyed plain or dressed up with toppings, it is a recipe that belongs in every baker’s collection.
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