Butter cake is the kind of classic, no-fuss dessert that never goes out of style. Its rich, buttery flavor and soft, moist crumb make it perfect for everything from afternoon tea to special celebrations. Every bite melts in your mouth, with just the right balance of sweetness and indulgence.

I first fell in love with butter cake when my grandmother used to bake it on Sunday afternoons. The warm, golden aroma would fill the kitchen, making it impossible to wait until it cooled. Over the years, I've perfected my own version, keeping it simple yet irresistibly delicious.

Why You'll Love This Butter Cake

Get ready to fall in love with this incredibly easy and delightful butter cake. Whether you're baking for a special occasion or just craving something sweet, this recipe is a must-try.

First, it’s unbelievably simple to make. With just a handful of pantry staples, you can whip up a cake that tastes like it came from a bakery. No fancy techniques or special equipment required!

The texture is pure perfection—soft, tender, and melt-in-your-mouth moist. Thanks to a generous amount of butter, every bite is rich and luscious, without being too heavy.

It’s also wonderfully versatile. You can enjoy it plain, dusted with powdered sugar, or topped with a light glaze. It pairs beautifully with coffee, tea, or even a scoop of ice cream.

And if you love make-ahead desserts, this butter cake is a dream! It stays fresh for days and can be easily frozen, making it perfect for planning ahead.

Ingredients Notes

This butter cake comes together with a few simple ingredients, each playing a crucial role in creating its signature flavor and texture.

Butter is the star of the show. Use high-quality, unsalted butter for the best flavor. Make sure it’s softened to room temperature so it creams easily with the sugar.

Sugar adds sweetness and helps create a light, fluffy texture. Granulated sugar works best, but you can experiment with superfine sugar for an extra tender crumb.

Eggs provide structure and richness. Room-temperature eggs incorporate better into the batter, ensuring a smoother texture.

All-purpose flour gives the cake its structure. Be sure to measure it correctly—either by weighing it or using the spoon-and-level method—to avoid a dense cake.

Baking powder helps the cake rise, making it soft and airy. Check that your baking powder is fresh for the best results.

Milk adds moisture and tenderness. Whole milk is ideal, but you can also use buttermilk for a slightly tangy twist.

A touch of vanilla extract enhances the flavor, giving the cake a warm, aromatic depth. You can also add a hint of almond extract for a unique variation.

For this recipe, you’ll need a standard 9-inch cake pan or loaf pan, a mixing bowl, and either a hand mixer or stand mixer to cream the butter and sugar properly.

How To Make This Butter Cake

Making butter cake is a straightforward process, and the results are well worth it. Follow these simple steps for a flawless bake.

Start by preheating your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking. You can also line it with parchment paper for easy removal.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step is key to a tender cake, as it incorporates air into the batter. Beat for at least 3-4 minutes until the mixture looks pale and airy.

Next, add the eggs one at a time, beating well after each addition. This ensures they blend smoothly into the batter, creating a uniform texture. Stir in the vanilla extract for an extra boost of flavor.

In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet ingredients, alternating with the milk. Mix just until combined—overmixing can make the cake dense instead of light and fluffy.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden brown crust and a delicious buttery aroma.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing, as this helps retain its moisture.

Storage Options

Butter cake stores beautifully, making it a great make-ahead treat. If you’re planning to enjoy it within a few days, simply keep it at room temperature in an airtight container. It will stay fresh and soft for up to 3 days.

For longer storage, refrigerate the cake. Wrap it tightly in plastic wrap to prevent it from drying out, and store it for up to a week. Before serving, let it come to room temperature for the best texture.

Freezing is another great option. Wrap individual slices or the whole cake in plastic wrap, followed by aluminum foil. Store in the freezer for up to 3 months. When ready to eat, thaw at room temperature or gently warm it in the microwave for a freshly baked taste.

To reheat, microwave slices for 10-15 seconds or warm the whole cake in a 300°F oven for about 10 minutes. This helps restore its buttery softness.

Variations and Substitutions

This butter cake is a fantastic base recipe, and you can easily tweak it to create different flavors and textures.

For a citrusy twist, add a teaspoon of lemon or orange zest to the batter. This gives the cake a bright, fresh flavor that pairs wonderfully with tea.

Want to make it extra rich? Swap out some of the milk for heavy cream or buttermilk. This will make the cake even more tender and flavorful.

If you love chocolate, mix in a handful of chocolate chips or drizzle melted chocolate over the cooled cake for an indulgent touch.

For a nutty variation, fold in chopped almonds or pecans. You can also replace the vanilla extract with almond extract for a deeper, nuttier taste.

Looking for a spiced version? Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor perfect for fall baking.

No matter how you make it, this butter cake is sure to become a favorite in your home. Experiment with flavors and toppings to make it your own, and enjoy every buttery, delicious bite!