Oh, butter cake—just saying those words makes my mouth water! It’s the kind of recipe that feels like a warm hug, you know? Simple, comforting, and always a hit. This butter cake recipe has been my go-to for years—whether it’s a last-minute dessert for unexpected guests or the star of a birthday celebration.
I remember the first time I made this cake for my niece’s tea party. The girls went wild over it! There’s something magical about how just a few basic ingredients can transform into this golden, buttery masterpiece. The secret? Using real butter (none of that margarine business) and taking the time to cream it properly with the sugar until it’s light and fluffy.
What I love most about this butter cake recipe is how forgiving it is. No fancy techniques or hard-to-find ingredients here—just pure, delicious simplicity that works every time. It’s the kind of recipe your grandmother might have made, the kind that fills your kitchen with that irresistible aroma that makes everyone ask “what’s baking?”
Why You’ll Love This Butter Cake Recipe
This butter cake recipe is my absolute favorite for so many reasons! Let me tell you why it’ll become your go-to dessert too:
- It’s foolproof – Even if you’re not a confident baker, this recipe works every time. Just follow the simple steps and you’ll get perfect results.
- The flavor is heavenly – That rich, buttery taste? Pure magic. It’s comfort food at its finest.
- Super versatile – Dress it up with frosting for special occasions or enjoy it plain with a cup of tea.
- Perfect for any event – From birthday parties to potlucks to “just because” days, this cake always hits the spot.
Trust me, once you try this recipe, you’ll understand why I make it at least twice a month!
Ingredients for Butter Cake Recipe
Let’s talk about what makes this butter cake so darn delicious! Here’s everything you’ll need:
- 1 cup unsalted butter, softened – This is the star of the show! Always use real butter (never margarine) and make sure it’s properly softened to room temperature so it creams beautifully with the sugar.
- 1 cup granulated sugar – The perfect amount to sweeten the cake without overpowering that rich butter flavor.
- 4 large eggs – They give the cake structure and that lovely golden color. Crack them one at a time into a separate bowl first – trust me, you don’t want to fish out eggshells from your batter!
- 2 cups all-purpose flour – The foundation of our cake. I always spoon and level my flour to avoid dense results.
- 1 tsp baking powder – Our little rising helper that gives the cake its perfect lift.
- 1/2 tsp salt – Just enough to balance the sweetness and enhance all the flavors.
- 1/4 cup milk – Whole milk works best for richness, but any milk will do in a pinch.
- 1 tsp vanilla extract – Pure vanilla makes all the difference here. That warm, comforting aroma? That’s the vanilla working its magic!
Ingredient Substitutions & Notes
No worries if you’re missing something – I’ve got you covered:
- Out of unsalted butter? Use salted butter but reduce the added salt to 1/4 teaspoon.
- Need gluten-free? Swap in your favorite 1:1 gluten-free flour blend – it works like a charm!
- Dairy-free? Plant-based butter and milk alternatives work well, though the flavor will be slightly different.
- No vanilla extract? Try almond extract instead for a lovely twist (use just 1/2 tsp as it’s stronger).
The key is keeping the ratios the same – this recipe is pretty forgiving as long as you don’t mess with the wet-to-dry ingredient balance too much!
Equipment Needed for Butter Cake Recipe
You won’t need anything fancy for this butter cake – just the basics from any well-loved kitchen:
- 9-inch cake pan – My trusty round pan never fails me. Grease it well or line with parchment for easy release!
- Mixing bowls – One large one for the main batter, and a smaller one for dry ingredients.
- Hand mixer or whisk – For that crucial creaming step (though I’ve used elbow grease and a wooden spoon in a pinch!).
- Rubber spatula – To scrape every last bit of that delicious batter into the pan.
See? Told you it was simple! Now let’s get baking.
How to Make Butter Cake Recipe
Alright, let’s get to the good part – making this dreamy butter cake! Follow these steps and you’ll have perfection in no time:
- Prep your pan first – Preheat your oven to 350°F (175°C) and grease that 9-inch cake pan really well. I like to use butter and a light dusting of flour – it never lets me down!
- Creaming is key – In your large bowl, beat the softened butter and sugar together for a good 3-4 minutes until light and fluffy. This step is crucial – you want it almost white in color and the texture should be like soft clouds. Don’t rush it!
- Eggs one at a time – Add your eggs one by one, beating well after each. Pro tip: Crack them into a small bowl first to avoid shells in your batter (learned that the hard way!).
- Alternate dry and wet – Whisk your dry ingredients (flour, baking powder, salt) in a separate bowl. Now add this to your butter mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients. Mix just until combined – overmixing makes tough cakes!
- Vanilla magic – Stir in that glorious vanilla extract last. Oh, that smell already!
- Bake to golden perfection – Pour into your prepared pan and smooth the top. Bake 30-35 minutes until a toothpick comes out clean. The top should be beautifully golden and the edges just starting to pull away from the pan.
- Cool with patience – Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard to wait, but cutting warm cake leads to crumbly messes!
Tips for Perfect Butter Cake
After making this cake more times than I can count, here are my golden rules:
- Room temp is everything – Cold butter won’t cream properly and cold eggs can make your batter curdle. Plan ahead!
- Don’t peek! That oven door stays shut for at least 25 minutes or your cake might sink.
- Undermix rather than overmix – A few small flour streaks are better than developing too much gluten.
- Test doneness right – The toothpick should have a few moist crumbs, not wet batter. The cake should spring back when lightly pressed.
- Pan prep is insurance – Take the extra minute to grease and flour properly – nothing worse than half the cake sticking!
Follow these and you’ll have butter cake perfection every single time. Promise!
Variations for Butter Cake Recipe
Oh, the fun part – playing with flavors! This butter cake is like a blank canvas just waiting for your creative touches. Here are my favorite ways to mix it up:
- Lemon zest – Add the zest of 1 lemon to the batter for a fresh citrus twist. My neighbor swears by this version!
- Chocolate chips – Fold in 1 cup of mini chips for pockets of melty chocolate goodness. Kids adore this one.
- Almond extract – Swap half the vanilla for almond extract – smells like marzipan heaven!
- Berry swirl – Drop spoonfuls of jam onto the batter before baking, then swirl with a knife.
The possibilities are endless – just don’t go overboard with add-ins or you’ll lose that perfect butter cake texture we love!
Serving & Storing Butter Cake
Oh, the best part – eating your creation! This butter cake shines brightest when served slightly warm. The heat makes that butter flavor sing. My absolute favorite way? A thick slice with a dollop of barely-sweetened whipped cream and fresh berries on the side. Pure bliss!
For storage, this cake keeps beautifully at room temperature for about 3 days – just pop it under a cake dome or wrap tightly in plastic. If you need it to last longer (though it rarely does in my house!), you can freeze the whole cake or individual slices for up to a month. Wrap it well in plastic, then foil to prevent freezer burn. Thaw at room temperature when ready to enjoy – it’ll taste just as fresh as the day you baked it!
Pro tip: If your cake starts to dry out (not likely!), microwave individual slices for 10-15 seconds to bring back that just-baked magic.
Butter Cake Recipe FAQs
Over the years, I’ve gotten so many questions about this butter cake recipe – here are the ones that pop up most often with my tried-and-true answers!
Can I use margarine instead of butter?
Oh honey, I wouldn’t recommend it! Margarine changes the texture and that rich flavor we love. If you must substitute, use high-quality European-style butter as a backup. But trust me – real butter makes all the difference in this recipe!
Why did my cake sink in the middle?
Been there! Usually it’s one of three things: 1) The oven door was opened too early, 2) The cake wasn’t fully baked (that toothpick test is crucial!), or 3) Too much leavening agent was used. Next time, wait until at least the 25-minute mark to peek, and make sure your baking powder is fresh!
Can I make this in a different pan?
Absolutely! This batter works great in a loaf pan (bake 50-55 mins) or as cupcakes (20-25 mins). Just adjust the baking time and keep an eye on it. The toothpick never lies!
Why is my cake dry?
Oh no! Usually means it was overbaked or the flour was overmeasured. Next time, spoon flour into measuring cups instead of scooping, and set a timer for the minimum baking time. And remember – moist crumbs on the toothpick are good, no crumbs means you’ve gone too far!
Nutritional Information
Just so you know, these numbers are estimates based on my exact ingredients – yours might vary slightly depending on brands and measurements. But for that heavenly slice of butter cake (about 1/10th of the cake):
- Calories: Around 320
- Fat: 18g (11g saturated)
- Carbs: 35g
- Protein: 4g
Not exactly diet food, but totally worth every delicious bite if you ask me! Everything in moderation, right?
Final Thoughts
There you have it—my foolproof butter cake recipe that never lets me down! I hope you’ll give it a try and fall in love with it like I have. When you do, I’d love to hear how it turns out for you. Snap a pic and tell me all about it—did you add any fun twists? Did it disappear as quickly as it does in my house? Happy baking, my friend!
Print
Irresistible 1-Hour Butter Cake Recipe – Heavenly Perfect!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 1 cake (8-10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious butter cake recipe perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for best results.
- Do not overmix the batter to keep the cake tender.
- You can add lemon zest or other flavorings for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
