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Dorothy Thomas

Butter Cake Recipe

A rich, moist, and velvety butter cake with a tender crumb and golden crust. This classic recipe is simple yet decadent, perfect for tea time, celebrations, or any sweet craving!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (226g), softened Unsalted butter
  • 1 cup 200g Granulated sugar
  • 2 large Eggs
  • 2 cups  240g All-purpose flour
  • 1 ½ tsp Baking powder
  • ½  tsp Salt
  • ½ cup 120ml Whole milk
  • 2 tsp Vanilla extract

Equipment

  • 9x5-inch loaf pan or 8-inch round cake pan
  • Mixing bowls
  • Electric mixer (hand or stand)
  • Spatula
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease the pan and line with parchment paper for easy removal.
  3. In a bowl, whisk flour, baking powder, and salt. Set aside.
  4. Beat butter and sugar until light and fluffy (~3-4 mins).
  5. Add eggs one at a time, mixing well after each. Stir in vanilla.
  6. Alternate adding dry ingredients and milk, mixing until just combined (do not overmix).
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 45-50 mins (or until a toothpick comes out clean).
  9. Cool in the pan for 10 mins, then transfer to a wire rack.
  10. Dust with powdered sugar or drizzle with glaze (optional).
  11. Slice and enjoy warm or at room temperature!

Notes

✔ Room-temperature ingredients are key for a smooth batter.
✔ Do not overmix to avoid a dense cake.
✔ Storage: Keep in an airtight container for 3 days or freeze for up to 1 month.
✔ Variations:
  • Add berries or chocolate chips to the batter.
  • Top with whipped cream or fresh fruit.