Butter Cake Recipe
This classic butter cake recipe is moist, rich, and perfect for any occasion. Learn step-by-step how to make it soft, golden, and delicious!
Ingredients
- 1 cup 2 sticks unsalted butter, softened – the star of the show, use good-quality butter.
- 1 ½ cups granulated sugar – gives sweetness and helps with structure.
- 4 large eggs room temperature – binds the cake and adds richness.
- 2 ½ cups all-purpose flour – spoon and level for accuracy.
- 2 ½ tsp baking powder – gives rise and fluffiness.
- ½ tsp kosher salt – balances the sweetness.
- 1 cup whole milk room temperature – adds moisture.
- 2 tsp pure vanilla extract – deepens flavor.
Instructions
- Preheat and prepare (5 minutes):
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round pans.
- Cream the butter and sugar (5 minutes):
- In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes).
- Add eggs (3 minutes):
- Beat in the eggs one at a time, scraping the sides of the bowl after each addition.
- Mix dry ingredients (2 minutes):
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry (5 minutes):
- Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until just combined—don’t overmix.
- Add vanilla (1 minute):
- Stir in vanilla extract until fully incorporated.
- Bake (45–50 minutes):
- Pour batter into the prepared pan(s) and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve (15 minutes):
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or frosted.
Notes
- Use room temperature ingredients. Cold eggs or butter can cause the batter to separate.
- Don’t overmix. This can make the cake tough—mix just until combined.
- Check early. Start testing for doneness at 40 minutes; ovens vary.
- Cream properly. The step of beating butter and sugar is key to getting that light, fluffy texture.
- Mistake to avoid: Opening the oven door too often—this causes uneven baking.
- Room temperature: Store covered for up to 3 days.
- Fridge: Wrap tightly and refrigerate for up to 1 week.
- Freezer: Freeze individual slices wrapped in plastic, then foil, for up to 3 months.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to refresh.