Butter Cake Recipe: The Only One You’ll Ever Need
Picture this: a cake so rich, so tender, it melts before it even hits your tongue. No fancy techniques, no obscure ingredients—just pure, unapologetic butter glory. This isn’t just cake.
This is the kind of dessert that makes people forget their names. Want to be the hero of every potluck, birthday, or “I just need cake” moment? Stop scrolling.
This recipe is your golden ticket.
Why This Butter Cake Recipe Slaps
Most butter cakes are dry, bland, or—worst of all—boring. Not this one. The secret? An unholy amount of butter (duh), but also the perfect balance of sugar and eggs for a crumb so soft it’s basically a cloud.
Plus, it’s idiot-proof. No stand mixer? No problem.
Forgot to sift the flour? Who cares. This cake forgives your sins and still tastes like heaven.
Ingredients: The Lineup
Grab these.
Yes, all of them. No substitutions yet—we’ll get to that later.
- 1 cup (227g) unsalted butter – room temperature (unless you enjoy lumpy batter)
- 1 ½ cups (300g) granulated sugar – because life’s too short for less
- 4 large eggs – also room temp, unless you like waiting forever for things to mix
- 2 tsp vanilla extract – the good stuff, not that imitation nonsense
- 2 cups (250g) all-purpose flour – spooned and leveled, unless you want a brick
- 1 ½ tsp baking powder – for that perfect rise
- ½ tsp salt – to balance the sugar coma
- ½ cup (120ml) whole milk – skim milk is for cereal, not cake
Step-by-Step Instructions: Don’t Screw It Up
- Prep the oven and pan. Preheat to 350°F (175°C). Grease a 9-inch round or square pan.
Line it with parchment paper because you’re not a savage.
- Cream butter and sugar. Beat them together for 3-4 minutes until fluffy. If your arm hurts, you’re doing it right.
- Add eggs and vanilla. One egg at a time, mixing well after each. Vanilla goes in last.
No, you can’t eyeball it.
- Dry ingredients. Whisk flour, baking powder, and salt in a separate bowl. Add half to the butter mix, then milk, then the rest of the flour. Mix until just combined—overmixing = tough cake.
- Bake. Pour into the pan, smooth the top, and bake for 40-45 minutes.
A toothpick should come out clean unless you like raw batter (we don’t judge).
- Cool. Let it sit for 10 minutes, then transfer to a wire rack. Cutting into a hot cake is a crime.
Storage: Keep It Fresh or Regret It
Room temp in an airtight container for 3 days. For longer storage, freeze it (wrapped tightly) for up to 3 months.
Microwaving a slice for 10 seconds brings back that “fresh from the oven” magic. You’re welcome.
Why This Recipe Wins
It’s simple, foolproof, and tastes like a bakery spent hours on it. No weird ingredients, no fancy tools—just a cake that delivers every time.
Plus, it’s versatile. Eat it plain, frost it, or toast a slice and slap on some ice cream. Boom.
Instant legend status.
Common Mistakes (And How to Avoid Them)
- Cold butter. Your batter will look like cottage cheese. Just wait for it to soften.
- Overmixing. Gluten is great for bread, not cake. Stop while you’re ahead.
- Overbaking. Set a timer.
Dry cake is sad cake.
- Skimping on vanilla. This isn’t the time to be stingy.
Alternatives: Mix It Up
Feeling adventurous? Try these twists:
- Lemon zest + glaze – For a citrusy kick.
- Brown butter – Nutty, caramelized goodness.
- Chocolate chips – Because chocolate makes everything better.
- Coconut milk – Swap it for regular milk for a tropical vibe.
FAQs: Because Someone Always Asks
Can I use salted butter?
Sure, but skip the added salt. Unless you enjoy salt licks disguised as cake.
Why did my cake sink?
You opened the oven door too early, didn’t you?
Patience is a virtue—and a requirement.
Can I make this gluten-free?
Yep. Swap the flour for a 1:1 GF blend. FYI, texture might be slightly denser.
Can I double the recipe?
Absolutely.
Use two pans or one giant one. Just adjust baking time accordingly.
My cake is dry. Help?
You overbaked it.
Next time, set a timer and test early. For now, drown it in syrup.
Final Thoughts
This butter cake is the culinary equivalent of a mic drop. Simple, delicious, and impossible to mess up (unless you ignore every tip above).
Bake it, share it, or hoard it—no judgment here. Now go forth and conquer. Your cake empire awaits.
