Absolutely! A classic butter cake is rich, moist, and has a tender crumb—perfect for tea time, birthdays, or just a sweet treat. Here’s a straightforward recipe:
Classic Butter Cake
Ingredients (8-inch round cake or 1 loaf):
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (310 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) milk, room temperature
Instructions:
- Preheat oven & prepare pan:
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan (or loaf pan) or line with parchment paper.
- Cream butter and sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs and vanilla:
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet and dry ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with milk (start and end with dry ingredients).
- Mix until smooth but don’t overbeat.
- Bake:
- Pour batter into the prepared pan and smooth the top.
- Bake 50–60 minutes for a round pan (or 45–55 minutes for a loaf), until a toothpick inserted in the center comes out clean.
- Cool:
- Let cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
💡 Tips:
- For extra flavor, add a teaspoon of almond extract or the zest of one lemon.
- You can brush the cooled cake with simple syrup for a more moist texture.
- This cake is perfect on its own, or you can frost with buttercream, cream cheese frosting, or dust with powdered sugar.
If you want, I can also give you a super soft, ultra-moist butter cake recipe that’s a bit more indulgent—practically melts in your mouth.
Do you want that version?
