Experience the bliss of a homemade butter cake that combines simplicity and rich flavor in every bite! This classic recipe yields a tender, moist cake with a delightful buttery aroma that fills your kitchen as it bakes. Perfect for any occasion, whether it’s a cozy family gathering or a festive celebration, this cake is sure to please.
This cake is made with just a handful of ingredients. Key ingredients include creamy butter, granulated sugar, and fresh eggs. These showcase the beauty of baking. It highlights the use of quality components. The cake has a light and airy texture. It’s enhanced by the addition of yogurt or milk, creating a melt-in-your-mouth experience. This pairs beautifully with a dusting of powdered sugar or a scoop of vanilla ice cream.
Serve it warm or at room temperature. In either way, this classic butter cake is the perfect treat to share with loved ones. Get ready to enjoy the nostalgic flavors of a timeless dessert that’s simple to prepare yet impressively delicious!
This easy butter cake recipe is rich, soft, moist, and fluffy. It’s a classic dessert you’ll want to make again and again. It’s simple and irresistibly delicious. You can enjoy it on special occasions. Or have it on a lazy afternoon with a cup of tea.
Ingredients
- ▢ 7 oz. (200 g) cake flour or all purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 2 sticks (225 g) salted butter, room temperature
- ▢ 7 oz. (200 g) granulated sugar
- ▢ 4 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 4 tablespoons (½ cup)full milk
Indulge in the Best Butter Cake: A Step-by-Step Guide for Beginners
- Preheat the oven to 375°F (190°C). Lightly grease the pan with some butter. Mix the flour and the baking powder together and mix well. Set aside.
2. Use an electronic hand mixer or stand mixer. Beat the butter and sugar until they are well mixed or pale yellow in color. This should take about 3 minutes.
3. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg. Scrape down the sides for even mixing.
4. Add in the vanilla extract and mix well.
5. Fold in the flour and mix well. Add in whole milk.
6. Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly.
7. Bake until golden brown and cooked, about 40 – 50 minutes.
8. To prevent the top of the cake from over browning, cover the baking pan with a sheet of aluminum foil. Do this once the cake top is set. Use a cake tester to test doneness.
9.Remove it from the oven and let it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Notes
- Always bring your ingredients to room temperature, so they all blend smoothly and evenly. It helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much difference it makes!
- Use high-quality butter to achieve the best flavor and texture. I love using Challenge unsalted butter in the U.S. In Asia, I recommend the Anchor brand.
- For a smoother batter, use a hand mixer or stand mixer to cream the butter and sugar.
- Don’t forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- Don’t over mix the batter after adding the flour so you don’t end up with a dense cake.
- I prefer yogurt over milk as it makes the cake extra soft and moist.
- To prevent the top of the cake from over browning, cover it with aluminum foil. Do this halfway through baking. Make sure you do not cover it from the start. If you cover when the batter goes into the oven, it won’t rise properly.
- If you’re covering with foil, make sure it doesn’t touch the batter. This way, you won’t ruin the smooth top once it’s fully baked.
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Frequently Asked Questions (FAQs) butter cake
- What is butter cake?
- A classic cake is made with butter, sugar, eggs, flour, and a leavening agent. It is known for a rich, moist crumb and buttery aroma.
2. How do I prevent my butter cake from sinking or cracking?
- Bake at 375°F (190°C). Don’t over mix after adding flour. Make sure your pan is properly greased. Test doneness with a toothpick. Avoid opening the oven door during the first 20–30 minutes.
3. Can I use yogurt or milk in place of the call for plain yogurt or whole milk?
- Yes. Yogurt or milk both work; yogurt adds moisture and slight tang, while milk keeps the texture light. If using yogurt, you can substitute with an equal amount of milk if needed.
4. Do I need to sift the dry ingredients?
- Sifting (flour, baking powder, and salt) helps distribute leavening evenly and results in a lighter crumb.
5. How long should I bake the butter cake?
- Typically 40–50 minutes at 375°F (190°C), until the top is golden and a cake tester comes out clean.
6. How can I tell when the cake is done?
- The cake should have a light golden crust and a springy top. A clean toothpick or cake tester inserted in the center should come out with a few dry crumbs.
How should I store butter cake?
- Cool completely, then store in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to a week or freeze for up to 2–3 months (wrap well).
Can I freeze butter cake?
- Yes. Wrap slices or whole cakes tightly in plastic wrap and foil, then freeze. Thaw at room temperature and rewarm gently if desired.
What variations can I try?
- Add lemon zest or orange zest for brightness. Fold in chocolate chips or berries. Top with a simple glaze or dusting of powdered sugar.
What pan size should I use?
- A standard 9-inch (23 cm) round or a 8×8-inch (20×20 cm) square pan works well. You should adjust bake time if using a different size.
Classic Butter Cake
This easy butter cake recipe is rich, soft, moist, and fluffy. It's a classic dessert you’ll want to make again and again. It’s simple and irresistibly delicious. You can enjoy it on special occasions. Or have it on a lazy afternoon with a cup of tea.
Ingredients
- 7 oz. (200g) (1 ⅓ cups) cake flour or all-purpose flour
- 1 teaspoon baking powder
- 2 sticks (225 g) (1 cup) salted butter, room temperature
- 7 oz. (200g) (1 cup) sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons full milk
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking pan with butter.
- Mix Dry Ingredients: In a bowl, combine flour and baking powder. Sift together and set aside.
- Cream Butter and Sugar: In a stand mixer or using an electric hand mixer, beat the softened butter and sugar together until pale yellow and fluffy, about 3 minutes.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition (about 1 to 2 minutes) and scraping down the sides for even mixing.
- Add Vanilla: Mix in the vanilla extract.
- Combine Dry Ingredients: Gently fold in the flour mixture until just combined. Then, add the yogurt (or milk) and mix until smooth.
- Bake: Pour the batter into the prepared pan and shake gently to level it. Bake for 40-50 minutes, until the top is golden and a cake tester comes out clean. If the top browns too quickly, cover with aluminum foil once it sets.
- Cool and Serve: Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack. Cut into pieces and enjoy warm!
Notes
- Always bring your ingredients to room temperature, so they all blend smoothly and evenly. It helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much difference it makes!
- Use high-quality butter to achieve the best flavor and texture. I love using Challenge unsalted butter in the U.S. In Asia, I recommend the Anchor brand.
- For a smoother batter, use a hand mixer or stand mixer to cream the butter and sugar.
- Don’t forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- Don’t overmix the batter after adding the flour so you don’t end up with a dense cake.
- I prefer yogurt over milk as it makes the cake extra soft and moist.
- To prevent the top of the cake from over browning, cover it with aluminum foil. Do this halfway through baking. Make sure you do not cover it from the start. If you cover when the batter goes into the oven, it won’t rise properly.
- If you’re covering with foil, make sure it doesn’t touch the batter. This way, you won’t ruin the smooth top once it’s fully baked.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 68mgSodium: 84mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 11g
The presented values are approximate and shouldn't be considered as accurate. Please calculate your OWN nutrition information in a database using the brand names you have at hand. Each brand is different, and information can vary.
