There's something truly magical about a classic Butter Cake—its golden, buttery crumb melts in your mouth, delivering pure comfort with every bite. The aroma of butter and vanilla filling your kitchen is enough to make anyone’s day better.

I first discovered this recipe when looking for the perfect simple cake to pair with my afternoon coffee. What started as an experiment has now become a household staple, making frequent appearances at family gatherings and weekend baking sessions.

Why You'll Love This Butter Cake

Get ready to fall in love with this timeless classic. This Butter Cake is rich, moist, and full of buttery goodness that will keep you coming back for more.

First, it’s incredibly easy to make. With just a few pantry staples and minimal effort, you can have a bakery-quality cake fresh from your oven in under an hour.

Second, it’s versatile. Whether you enjoy it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this cake adapts beautifully to any occasion.

It’s also a fantastic make-ahead dessert. The flavor and texture improve as it sits, making it perfect for meal prepping or entertaining guests in advance.

Lastly, this recipe is budget-friendly. Using simple, everyday ingredients means you can whip up this delicious treat without breaking the bank.

So, if you're looking for a foolproof cake recipe that’s both indulgent and effortless, this Butter Cake is the one to try!

Ingredients Notes

The beauty of this Butter Cake lies in its simple yet high-quality ingredients. Each one plays a crucial role in creating the cake’s signature texture and flavor.

The star of the show is butter. Use unsalted, high-quality butter for the best flavor. Let it come to room temperature before beating, as this ensures a smooth and fluffy batter.

For the flour, all-purpose flour works best, providing the perfect structure while keeping the cake soft and tender. Be sure to measure it correctly—too much flour can lead to a dense cake.

Sugar is essential for sweetness and moisture. Granulated sugar is the best choice, as it helps create a delicate crumb while also enhancing the cake’s buttery richness.

Adding eggs one at a time is crucial for a well-emulsified batter. They contribute to the cake’s structure and provide richness, ensuring a soft yet sturdy crumb.

A combination of baking powder and salt helps the cake rise and balances the sweetness. Using fresh baking powder is key to getting the perfect lift.

Lastly, milk and vanilla extract bring everything together. Whole milk adds moisture and tenderness, while pure vanilla extract enhances the cake’s warm, comforting aroma.

How To Make This Butter Cake

Baking this Butter Cake is as simple as it gets. Follow these easy steps for a flawless, melt-in-your-mouth result.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. You can also line it with parchment paper to ensure easy removal.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial—it incorporates air into the batter, resulting in a soft and tender cake.

Next, add the eggs one at a time, beating well after each addition. This ensures they fully incorporate into the mixture, creating a smooth and emulsified batter.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an elegant touch.

Storage Options

To keep your Butter Cake fresh, store it in an airtight container at room temperature for up to 3 days. This prevents it from drying out while maintaining its moist texture.

For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week. Bring it to room temperature before serving for the best flavor and texture.

If you’d like to freeze the cake, wrap it in plastic wrap followed by aluminum foil and store it in an airtight container. It will keep well for up to 3 months. Thaw at room temperature before serving.

To reheat, simply microwave individual slices for about 10-15 seconds, or warm the entire cake in a 300°F oven for 10 minutes to refresh its soft texture.

Variations and Substitutions

This Butter Cake is incredibly adaptable, allowing you to experiment with flavors and textures.

For a lemon butter cake, add zest from one lemon and a tablespoon of fresh lemon juice to the batter. This adds a bright, citrusy twist to the classic recipe.

To make it chocolatey, mix two tablespoons of cocoa powder into the flour mixture and replace ¼ cup of the milk with brewed coffee for a rich, mocha-infused cake.

If you love nuts, fold in ½ cup of chopped almonds or pecans into the batter for added crunch and depth of flavor.

For a dairy-free version, substitute plant-based butter and almond milk in place of the dairy ingredients. It won’t be quite as rich, but it will still be deliciously tender.

You can also turn this recipe into cupcakes by dividing the batter into a muffin tin. Reduce the baking time to 18-20 minutes, and enjoy perfectly portioned treats!

No matter how you choose to customize this Butter Cake, one thing is certain—it will always be a delightful, buttery indulgence worth baking again and again!