Here’s a classic Butter Cake recipe — rich, tender, and perfect for any occasion! 🧈🍰
Butter Cake
Servings: 8–10
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs, room temperature
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2 ½ cups all-purpose flour
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2 ½ tsp baking powder
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½ tsp salt
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1 cup milk, room temperature
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2 tsp vanilla extract
Instructions:
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Preheat oven:
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×13-inch pan or two 8-inch round pans.
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Cream butter and sugar:
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In a large bowl, beat butter and sugar together until light and fluffy (3–5 minutes).
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Add eggs and vanilla:
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Beat in eggs one at a time, then stir in vanilla extract.
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Combine dry ingredients:
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In a separate bowl, whisk together flour, baking powder, and salt.
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Mix batter:
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Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
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Mix until just combined — don’t overmix.
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Bake:
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Pour batter into prepared pan(s).
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Bake for 30–35 minutes (20–25 minutes for round pans) or until a toothpick inserted in the center comes out clean.
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Cool and serve:
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Frost as desired, or serve plain with a dusting of powdered sugar.
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Tips & Variations:
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🍋 Lemon butter cake: Add 1 tbsp lemon zest and 1–2 tsp lemon juice for a citrusy twist.
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🍫 Chocolate swirl: Fold in ½ cup melted chocolate for a marbled effect.
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🥛 Extra moist: Substitute half the milk with sour cream or yogurt.
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🍓 Layer cake: Slice cooled cake horizontally and fill with jam or whipped cream.
I can also provide a quick butter cake in a skillet or loaf pan version that’s super easy for one-bowl baking. Do you want that version?
