There’s something absolutely magical about a slice of butter cake—that tender crumb, that rich golden flavor, that feeling of pure comfort with every bite. This is the butter cake recipe I’ve been perfecting for years, and it’s the one I return to again and again. It’s simple, elegant, and absolutely foolproof.
What makes this butter cake so special is the technique. We’re using the creaming method, which creates an incredibly light and fluffy cake despite all that butter. The secret is getting enough air into the butter and sugar mixture, which creates a structure that holds up beautifully. I always use room temperature ingredients—this is non-negotiable for the best results.
This cake is perfect for so many occasions. Serve it with fresh berries and whipped cream for a stunning dessert, or keep it simple with just a dusting of powdered sugar. It’s wonderful on its own, but it also pairs beautifully with rich frostings and glazes. The texture is tender enough that it works as a layer cake, but sturdy enough to enjoy as a simple loaf cake too.
I’ve learned so much from baking butter cakes over the years. The importance of room temperature eggs, the magic of vanilla extract, the way a touch of almond extract can elevate the flavor without being obvious. This recipe incorporates all of those lessons, and I’m thrilled to share it with you.
The baking process is straightforward, but there are a few things to watch for. Make sure your oven is properly preheated, and don’t open the door during baking. The cake should bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. This usually takes about 40-45 minutes, depending on your oven.
One thing I love about this recipe is its versatility. You can add different extracts, citrus zests, or even spices to customize it. Some of my favorite variations include lemon zest for brightness, or a hint of cardamom for elegance. But honestly, the plain version is where this cake truly shines.
This butter cake keeps beautifully for several days when stored properly. Wrap it well to prevent it from drying out, and it will stay moist and delicious. You can also freeze it for up to three months, making it perfect for when you need a homemade dessert on short notice. I always have at least one butter cake in my freezer during the holidays.
For the best results, I recommend investing in quality butter. It makes such a difference in the final flavor. Use European-style butter if you can find it—the higher fat content creates an even richer cake. And don’t skip the vanilla extract; use real vanilla, not imitation, if possible.
Baking this cake is one of my favorite kitchen rituals. There’s something so satisfying about creaming the butter and sugar together, watching it transform into a pale, fluffy mixture. Then folding in the flour so gently, being careful not to deflate all that air you’ve worked so hard to incorporate. The result is always worth the effort—a cake that’s tender, moist, and absolutely delicious.
Whether you’re baking for a special occasion or just because you want something sweet at home, this butter cake recipe won’t disappoint. It’s the kind of cake that tastes like it came from a fancy bakery, but it’s simple enough that anyone can make it. Pair it with your favorite accompaniments, or enjoy it plain with a cup of tea or coffee. Either way, you’ll understand why butter cake is a timeless classic.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
- Powdered sugar for dusting, or frosting of choice
Instructions
- Preheat your oven to 325°F. Grease and flour a 9-inch round cake pan or a loaf pan, making sure to coat all surfaces evenly. You can also line the bottom with parchment paper for easy removal.
- In a small bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
- In a large bowl, cream together the softened butter and granulated sugar. Using an electric mixer on medium speed, beat for 3-4 minutes until the mixture is pale, fluffy, and increased in volume. This is a crucial step that creates the light texture of your cake.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. This should take about 1-2 minutes per egg.
- In a small measuring cup, whisk together the milk, vanilla extract, and almond extract if using.
- Add the flour mixture to the butter mixture in three additions, alternating with the milk mixture. Begin and end with the flour mixture. So the order is: flour, milk, flour, milk, flour.
- After each addition, mix on low speed just until combined. Be careful not to overmix, as this can develop gluten and make the cake tough.
- Pour the batter into your prepared pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Turn the cake out onto a wire cooling rack and let it cool completely before frosting or dusting with powdered sugar.
Pro Tips
The creaming method is what makes this cake so light and fluffy. Don’t skip this step or rush it. You want the butter and sugar to be pale and fluffy, which usually takes 3-4 minutes with an electric mixer.
When alternating the dry and wet ingredients, mix on low speed just until combined. Overmixing develops gluten, which can make your cake dense and tough. You want a smooth batter, but you don’t want to overwork it.
You can customize this recipe with different extracts or zests. Lemon zest adds brightness, orange zest adds elegance, and a pinch of cardamom adds sophistication. Keep these additions to about 1-2 teaspoons or 1 tablespoon of zest to avoid overwhelming the delicate butter flavor.
This cake stores beautifully. Wrap it tightly in plastic wrap and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze unfrosted cakes for up to 3 months. Wrap them well in plastic wrap and aluminum foil to prevent freezer burn.
For frosting options, consider a simple vanilla buttercream, a rich chocolate frosting, or a tangy cream cheese frosting. This cake is also wonderful with just a dusting of powdered sugar and fresh berries.
Oven temperatures can vary, so start checking your cake around the 40-minute mark. Every oven is different, and some may require an additional 5 minutes of baking time.
If you don’t have almond extract, you can omit it entirely. The cake will still be delicious with just vanilla extract. The almond extract simply adds a subtle depth of flavor that enhances the buttery taste.
For a professional-looking cake, use an offset spatula to smooth the top of the batter before baking. This creates an even, flat surface that’s perfect for frosting.
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