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Nothing beats the rich, comforting taste of a classic Butter Cake, and my recipe brings you just that, with a perfectly golden crust and a soft, fluffy interior. It’s a straightforward, no-fuss treat that fills your kitchen with the sweet smell of butter and sugar.
A Classic Butter Cake Recipe
Growing up, my mom would often whip up this butter cake on lazy Sunday afternoons, and let me tell you, it was always the highlight of our day. There’s something truly magical about its golden crust and buttery, soft middle that just brings back the coziest memories. Each bite is like a warm hug from the past, simple yet profoundly comforting—trust me, this cake is a slice of home on a plate.
Pro Tip
Pull all the ingredients out of the fridge an hour before you’re ready to bake. This will ensure all your ingredients, especially the butter and eggs, are at room temperature before you start mixing. This little step makes a big difference by helping the ingredients blend more seamlessly, creating a smoother, airier batter.
Ingredients You’ll Need
- Unsalted Butter: This is key for that rich, creamy texture. If you need to substitute, salted butter can work; just omit the additional salt.
- Granulated Sugar: Not only will this sweeten our cake but it also contributes to its golden top.
- Eggs: They help bind everything together and give the cake structure.
- Vanilla Extract: Adds that classic, warm flavor.
- All-Purpose Flour: If you’re avoiding gluten you can use a gluten-free all-purpose flour blend.
- Baking Powder: This is our leavening agent, helping the cake rise and become fluffy. Fresh is best for optimal rise.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
- Milk: Moistens the batter and lightens the texture. You can substitute with almond or soy milk for a dairy-free option.
First up, set your oven to 350°F (175°C). While it’s warming up, grab your 9×5-inch loaf pan and grease it thoroughly. You can also line it with parchment paper if you prefer, ensuring the ends overhang for easy removal later.
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This process is crucial as it adds air to your batter, giving the cake its lovely light texture.
Next, add the eggs to the bowl one at a time, beating well after each addition to incorporate them fully. Then, stir in the vanilla extract. These ingredients add moisture and flavor, making the cake deliciously rich.
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. This not only combines these key ingredients but also helps avoid any lumps in your batter.
Slowly add your dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, and mix until just combined after each addition. It’s important not to overmix here, as we want to keep the cake light and fluffy.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This makes it easier to slice without crumbling.
How To Serve
This butter cake is a treat that stands splendidly on its own, but it also pairs beautifully with a variety of sides, especially if you’re looking to impress at a brunch or afternoon tea. Here’s a list of ideas that complement this cake perfectly:
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This butter cake keeps beautifully when wrapped in plastic wrap and stored at room temperature. It’ll stay fresh and tasty for up to 3 days.
What can I use if I don’t have a loaf pan?
No loaf pan? No problem! You can bake this cake in an 8-inch round cake pan instead. Just keep an eye on it as the baking time might be slightly shorter.
Why did my cake sink in the middle?
A cake that sinks in the middle could be due to a few reasons: overmixing the batter, opening the oven door too early in the baking process, or expired baking powder. Make sure to mix just until the ingredients are combined, keep the oven door closed until it’s time to check for doneness, and always use fresh baking powder.
How can I tell when the butter cake is perfectly baked?
The best way to check if your cake is done is to insert a toothpick into the center. If it comes out clean, your cake is ready to come out of the oven. Also, look for the edges to pull slightly away from the pan, and the top should be golden brown.
Expert Tips
- Room Temperature Ingredients: Always start with room temperature butter and eggs. This ensures a smoother batter and a more even bake.
- Do Not Overmix: Once you add the flour, mix just until the ingredients are combined. Overmixing can lead to a dense, tough cake.
- Check Your Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. This can prevent under or over-baking.
- Bake in the Center: Position your cake in the center of the oven for the most even heat distribution.
- Cool Completely Before Slicing: Let your cake cool completely on a wire rack before cutting into it to avoid it crumbling or tearing.
Storing Leftover Cake
To store this butter cake, wrap it tightly in plastic wrap or place it in an airtight container; it will keep well for up to 3 days at room temperature. If you want to freeze the cake, wrap it first in plastic wrap and then in aluminum foil to protect it from freezer burn; it can be frozen for up to 2 months. Thaw the cake at room temperature before serving to enjoy it as if it were freshly baked.
More Delicious Cakes
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Butter Cake
This Butter Cake recipe is the epitome of homemade comfort, boasting a rich, buttery flavor and a perfectly tender crumb. It’s easy to whip up with just a handful of simple ingredients, making it an ideal treat for any day of the week.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving some overhang for easy removal.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
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In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.
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Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
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Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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Once cooled, slice the butter cake into thick slices and serve.
Notes
- Pan Prep: Always grease your loaf pan well or line it with parchment paper for easy removal after baking.
- Ingredient Temperatures: For the best results, ensure your butter and eggs are at room temperature before you start mixing.
- Mixing: Gently fold your dry ingredients into the wet ones to keep the cake light and fluffy; avoid overmixing.
- Testing Doneness: Use a toothpick inserted in the center of the cake to check for doneness. If it comes out clean, your cake is ready to come out of the oven.
- Storage Tips: Store leftovers in an airtight container at room temperature to keep the cake moist and fresh.
Nutrition Information
Serving: 1servingCalories: 507kcal (25%)Carbohydrates: 62g (21%)Protein: 7g (14%)Fat: 26g (40%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 155mg (52%)Sodium: 120mg (5%)Potassium: 147mg (4%)Fiber: 1g (4%)Sugar: 38g (42%)Vitamin A: 859IU (17%)Vitamin C: 0.03mgCalcium: 65mg (7%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
