Here’s a classic, rich, and moist butter cake recipe you can try at home:
Ingredients (for 8–10 servings)
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) whole milk, room temperature
- 2 tsp pure vanilla extract
Instructions
- Preheat and prepare pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch pan or two 8-inch round cake pans, then lightly flour them.
- Cream butter and sugar
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
- Add eggs
- Beat in the eggs one at a time, making sure each is fully incorporated.
- Stir in the vanilla extract.
- Combine dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet and dry ingredients
- Add the dry ingredients to the butter mixture in three parts, alternating with milk in two parts.
- Begin and end with the flour mixture. Mix until just combined—don’t overmix.
- Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes (for 9×13 pan) or 25–30 minutes (for 8-inch rounds), until a toothpick inserted in the center comes out clean.
- Cool and serve
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar, frost, or enjoy plain.
💡 Tips for the fluffiest butter cake:
- Make sure butter, eggs, and milk are at room temperature.
- Don’t overmix after adding flour—overmixing can make the cake dense.
- For extra richness, you can substitute ¼ cup milk with heavy cream.
If you want, I can also give a super-moist, melt-in-your-mouth version that uses a little more butter and a special folding method—it’s a game-changer for butter cake lovers.
Do you want me to share that version too?
