Butter cake is one of those classic desserts that never goes out of style. With its rich, buttery flavor and soft, tender crumb, it's perfect for any occasion—whether you're enjoying a slice with your morning coffee or serving it up as the grand finale to a family dinner.

I remember baking my first butter cake with my grandmother, watching in awe as simple ingredients transformed into something magical. The warm, vanilla-scented aroma filling the kitchen was pure comfort. To this day, that first bite takes me right back to those cherished moments.

Why You'll Love This Butter Cake

Get ready to fall in love with this melt-in-your-mouth butter cake! It's a foolproof recipe that's both easy to make and incredibly satisfying.

First, it's made with simple pantry staples. No need for fancy ingredients—just butter, sugar, eggs, flour, and a touch of vanilla. If you love baking, you likely already have everything you need.

The texture is absolutely dreamy. Soft, fluffy, and moist, each bite is rich with buttery goodness. Unlike some cakes that dry out quickly, this one stays tender for days.

It's incredibly versatile. Serve it plain with a dusting of powdered sugar, pair it with fresh berries and whipped cream, or even drizzle it with a simple glaze for an extra touch of sweetness.

And best of all? It’s easy enough for beginners but delicious enough to impress guests. Whether you're baking for a celebration or just craving something sweet, this butter cake will always deliver.

Ingredients Notes

This butter cake relies on a handful of high-quality ingredients to achieve its signature flavor and texture. Let’s go over a few key components.

Butter is the star of the show. Use unsalted butter so you can control the salt level in the recipe. For the best flavor, go for a high-quality brand with a rich, creamy taste. Make sure it's softened to room temperature for easy mixing.

Sugar gives the cake its sweetness and helps create a delicate crumb. Granulated sugar works best here, as it blends smoothly into the butter.

Eggs provide structure and moisture. They should also be at room temperature to ensure they mix evenly into the batter. Cold eggs can cause the batter to separate.

All-purpose flour keeps the cake light yet sturdy. If you prefer an even finer texture, you can use cake flour, but all-purpose works wonderfully for a classic butter cake.

Milk adds moisture and a bit of richness. Whole milk is ideal, but you can substitute it with buttermilk for a slightly tangy flavor and even more tenderness.

Vanilla extract enhances the flavor with a warm, sweet aroma. Opt for pure vanilla extract instead of imitation for the best results.

A hand or stand mixer makes creaming the butter and sugar much easier, but if you're mixing by hand, just make sure to beat them together until very light and fluffy.

How To Make This Butter Cake

Making this butter cake is a breeze! With just a few simple steps, you’ll have a homemade cake that’s golden, fragrant, and irresistibly soft.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square cake pan. You can also line it with parchment paper for easy removal.

In a large mixing bowl, beat the butter and sugar together until light, fluffy, and pale in color. This step is crucial for a soft cake, so don’t rush—mix for at least 3-5 minutes.

Add the eggs one at a time, beating well after each addition. If the batter starts to look a little curdled, don’t worry! It will smooth out once the flour is added.

Sift the flour and baking powder together, then add it to the batter in batches, alternating with the milk. Mix just until combined—overmixing can make the cake dense instead of fluffy.

Stir in the vanilla extract and give the batter one final gentle mix. Pour it into the prepared cake pan, smoothing the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, dust with powdered sugar, top with fresh fruit, or serve as-is with a hot cup of tea or coffee.

Storage Options

Butter cake stores beautifully, making it a great make-ahead dessert. Here’s how to keep it fresh:

If you plan to enjoy it within a day or two, simply store it in an airtight container at room temperature. It will stay soft and moist for up to three days.

For longer storage, refrigerate the cake in a sealed container for up to a week. Just bring it to room temperature before serving to restore its tenderness.

You can also freeze butter cake! Wrap individual slices in plastic wrap and place them in a freezer-safe bag. It will keep well for up to three months. To enjoy, thaw at room temperature for a couple of hours or warm it slightly in the microwave.

Variations and Substitutions

One of the best things about butter cake is how easily it can be customized. Here are a few ways to switch things up:

Make it citrusy by adding a tablespoon of lemon or orange zest to the batter. It brightens up the flavor and pairs beautifully with a citrus glaze.

Go nutty by folding in a handful of chopped almonds, pecans, or walnuts. A little crunch adds wonderful contrast to the soft cake.

Turn it into a marble cake by swirling in some melted chocolate or cocoa powder mixed with a bit of milk. This creates a beautiful two-tone effect with extra chocolatey goodness.

Add a spice twist by mixing in a teaspoon of cinnamon, nutmeg, or cardamom. Warm spices give the cake a cozy, comforting flavor, perfect for fall and winter.

Swap out the milk for buttermilk, sour cream, or even yogurt. These substitutions make the cake even more tender and add a slight tang that balances the sweetness.

No matter how you customize it, this butter cake is bound to be a winner. Have fun experimenting and making it your own!