Description
This classic Butter Cake recipe delivers a simply delicious, soft, and irresistibly rich cake that is perfect for any occasion. With a tender crumb and a buttery flavor, this cake is incredibly easy to make and can be enjoyed plain or garnished with fresh berries and whipped cream for added indulgence.
Ingredients
Scale
Butter Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (whole milk or any milk of your choice)
- 1 teaspoon vanilla extract
Toppings (Optional)
- Powdered sugar, for dusting
- Fresh berries or whipped cream, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or whisk to cream the softened butter and granulated sugar together. Beat until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure even incorporation.
- Combine Dry Ingredients and Milk: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined to keep the cake light and tender.
- Add Vanilla: Stir in the vanilla extract gently using a spatula without overmixing.
- Fill Pan and Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- Finish and Serve: Dust the cooled cake with powdered sugar. Optionally, top with fresh berries or whipped cream for extra flavor and presentation.
- Slice and Enjoy: Slice the butter cake and serve it with tea or as a delightful dessert for any occasion.
Notes
- Do not overmix the batter after adding flour to avoid a dense cake.
- Use room temperature ingredients for better mixing and texture.
- You can substitute milk with any plant-based milk for a dairy-free option.
- For added flavor, try adding a teaspoon of lemon zest or almond extract.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
