Buttery, golden, and perfectly moist, this classic butter cake delivers a rich, velvety crumb with every slice. It’s the kind of cake that feels just right at any moment—whether served with afternoon tea, dressed up for a dinner party, or simply enjoyed as a quiet kitchen counter snack. With its comforting flavor and beautiful texture, it’s a dependable go-to that bakes up tender, fragrant, and crowd-pleasing every time.
Ingredient Breakdown
Using room-temperature eggs is more than a detail—it’s a structural necessity. Eggs at the right temperature blend smoothly into the butter and sugar, helping the batter emulsify without curdling. This consistency traps air and supports a better rise, creating a light and even crumb throughout the loaf.
Unsalted butter plays the lead role here. It lends a lush mouthfeel and rich flavor that’s neither too sweet nor overpowering. Since salt levels can vary in salted butter, opting for unsalted allows for precise flavor control, ensuring the cake bakes up clean and balanced.
Granulated sugar does more than sweeten. When beaten with butter, it aerates the mixture, forming tiny air pockets that expand during baking. This process helps produce a soft, tender cake with just the right amount of structure to hold its shape.
Milk, though a humble addition, contributes crucial moisture and softness. It thins the batter to the proper consistency while delivering a creamy texture. Its interaction with the leavening agent also supports a gentle lift and an even golden crust.
The blend of all-purpose flour, baking powder, and salt is the technical backbone of the cake. Flour provides stability, baking powder brings lift, and salt sharpens and defines the sweetness and richness. Together, they create a reliable base for a flawless bake.
Vanilla extract rounds everything out. Just a teaspoon adds a layer of warmth and depth that lingers in every bite. Its floral, slightly smoky aroma plays beautifully with the richness of the butter and the sweetness of the sugar.
Step-by-Step Preparation Guide
To begin, the pan must be properly prepped. A 9×5-inch loaf pan greased with butter and dusted with flour helps prevent sticking. For easier handling, parchment paper with a bit of overhang ensures clean removal once the cake has cooled.
Creaming the butter and sugar is a critical moment in the process. Beat them together until pale and fluffy—this stage incorporates air into the mixture, which gives the cake its soft, lofty texture. The color should lighten, and the consistency should feel smooth and billowy.
Add the eggs one by one, beating thoroughly between additions. This helps maintain the emulsion and avoids curdling. Once the eggs are fully incorporated, stir in the vanilla extract gently, just enough to combine without deflating the mixture.
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures the ingredients are evenly distributed and breaks up any clumps, which prevents dense pockets from forming in the final cake.
Begin folding the dry ingredients into the wet mixture in parts, alternating with the milk. Always start and end with the dry ingredients. Mix gently and just until no visible flour remains—overworking at this stage can develop the gluten, leading to a tougher crumb.
Once the batter is ready, spoon it into the prepared pan. Use a spatula to level the top evenly to encourage uniform baking. Slide the pan into the center of the oven and bake for 45 to 50 minutes. When a toothpick comes out clean or with a few moist crumbs, it’s done.
Let the cake rest in the pan for about 10 minutes before lifting it out to cool completely on a wire rack. This short rest firms it up just enough for handling. A fully cooled cake slices beautifully with minimal crumbling.
Recipe Tips
Use parchment paper with overhang for fuss-free removal:
It acts as a sling for lifting the cake cleanly from the pan without cracking.
Don’t overmix: keep your batter tender and light:
Overworking the flour can toughen the cake, so fold gently and stop when just combined.
Test doneness accurately with a toothpick:
Insert it into the center—if it comes out clean or with a few moist crumbs, the cake is done.
Allow full cooling before slicing to prevent crumbling:
Cutting too soon can cause the interior to collapse or crumble unevenly.
Use a serrated knife for cleaner cuts:
It glides through the crumb without tearing or compressing the slices.
What to Serve With This Recipe
A slice of butter cake pairs beautifully with a hot beverage. Try a rich espresso, spiced chai, or floral Earl Grey to complement the cake’s buttery warmth. These drinks contrast the sweetness and refresh the palate between bites.
To dress it up, serve the cake with a spoonful of fresh whipped cream and seasonal berries. The lightness of the cream and the tartness of the fruit add layers of flavor and color, making each slice look and taste more festive.
For a brunch spread, add a swipe of lemon curd or a spoonful of clotted cream on the side. These additions enhance the cake’s richness with a luxurious twist and transform it into something memorable for weekend mornings.
For dessert platters or special occasions, consider turning slices into shortcake-style desserts. Layer them with vanilla pudding, berries, or chocolate drizzle for an elegant and customizable treat.
Creative Variations
A little citrus zest—lemon, orange, or lime—can completely brighten the flavor. Grate it finely and add it with the vanilla for a subtle aromatic upgrade.
Chopped nuts like pecans or walnuts offer contrast and crunch. Alternatively, mini chocolate chips or chunks can add sweetness and texture throughout the loaf.
For a change in profile, swap the vanilla extract with almond, coconut, or lemon extract. Each provides a unique twist without altering the base texture.
This recipe also works beautifully in other formats. Pour the batter into cupcake tins or mini loaf pans for individually portioned treats that make thoughtful gifts or party-ready bakes.
Frequently Asked Questions
Why did my butter cake sink in the middle?
It likely needed more time in the oven. Undercooked centers can collapse as they cool. Always check with a toothpick.
Can I substitute buttermilk or non-dairy milk?
Yes. Buttermilk adds tang and tenderness, while creamy plant-based milks like oat or almond work well too.
How long does butter cake stay fresh?
Stored in an airtight container at room temperature, it stays moist for 3–4 days. Refrigeration can extend freshness but may firm the texture.
Can I freeze slices for later use?
Absolutely. Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm gently before serving.
This butter cake is a timeless favorite—easy to make, endlessly adaptable, and always a hit on the table. Its moist, tender crumb and classic flavor make it just as fitting for a quiet afternoon as it is for a celebratory gathering. Whether served plain or dressed up, it’s the kind of recipe that earns a permanent spot in any baker’s collection.
Ingredients
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup unsalted butter, softened
1½ cups granulated sugar
½ cup milk
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper, allowing some excess to hang over the edges for effortless removal later.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes pale, creamy, and airy—this should take about 3–5 minutes.
Crack in the eggs one at a time, blending thoroughly after each addition to maintain a silky consistency. Add the vanilla extract and mix just until incorporated.
In a separate bowl, sift together the flour, baking powder, and salt to ensure an even rise and eliminate any lumps.
Gradually fold the dry mixture into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. Take care not to overmix, as this can lead to a dense crumb.
Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the surface.
Place the pan in the center of the preheated oven and bake for 45 to 50 minutes. The cake is ready when a toothpick inserted into the center emerges clean or with just a few moist crumbs attached.
Once baked, allow the cake to rest in the pan for about 10 minutes. Then carefully lift it out using the parchment overhang or invert it onto a wire cooling rack. Let it cool completely before slicing for clean, even cuts.
Once fully cooled, cut the butter cake into thick, satisfying slices and serve as-is or alongside a cup of tea or coffee.
Butter Cake Recipe
Ingredients
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- ½ cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter and lightly dusting it with flour, or line it with parchment paper, allowing some excess to hang over the edges for effortless removal later.
- In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes pale, creamy, and airy—this should take about 3–5 minutes.
- Crack in the eggs one at a time, blending thoroughly after each addition to maintain a silky consistency. Add the vanilla extract and mix just until incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt to ensure an even rise and eliminate any lumps.
- Gradually fold the dry mixture into the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. Take care not to overmix, as this can lead to a dense crumb.
- Transfer the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the surface.
- Place the pan in the center of the preheated oven and bake for 45 to 50 minutes. The cake is ready when a toothpick inserted into the center emerges clean or with just a few moist crumbs attached.
- Once baked, allow the cake to rest in the pan for about 10 minutes. Then carefully lift it out using the parchment overhang or invert it onto a wire cooling rack. Let it cool completely before slicing for clean, even cuts.
- Once fully cooled, cut the butter cake into thick, satisfying slices and serve as-is or alongside a cup of tea or coffee.
Notes
- Pan Prep: Always grease your loaf pan thoroughly or line it with parchment paper, leaving some overhang. This makes removing the cake after baking simple and prevents sticking.
- Ingredient Temperatures: Use room-temperature butter and eggs to help the batter emulsify properly and create a smoother, more consistent texture.
- Mixing: Gently fold the dry ingredients into the wet mixture. Overmixing can lead to a dense cake, so mix only until just combined for a light and tender crumb.
- Testing Doneness: Insert a toothpick into the center of the cake near the end of baking time. If it comes out clean or with a few moist crumbs, the cake is ready.
- Storage Tips: Keep leftover butter cake in an airtight container at room temperature for up to 3–4 days. This preserves its moisture and flavor.
