Butter Cake Recipe
And there you have it — my go-to butter cake recipe that never fails. It’s light and fluffy, yet rich enough to feel indulgent, with that classic buttery flavor we all crave. Whether you serve it plain with a dusting of powdered sugar, top it with whipped cream and fresh fruit, or dress it up with frosting, this cake is the kind of dessert that brings people together.
Ingredients
- Base
- 1 cup unsalted butter 2 sticks, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature (add eggs one at a time)
- 2 teaspoons vanilla extract
- Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- Liquid
- 1 cup whole milk room temperature
- Garnish / Finishing
- Powdered sugar for dusting
- Whipped cream or ice cream for serving (optional but highly recommended)
Instructions
- Prepare the Pan
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or two 9-inch round cake pans, then line with parchment paper for easy release.
- Cream Butter & Sugar
- In a stand mixer with paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add Eggs & Vanilla
- Beat in eggs one at a time, scraping the bowl after each addition. Mix in vanilla extract.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and sea salt.
- Alternate Dry & Wet
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts (beginning and ending with dry ingredients). Mix until just combined — do not overmix.
- Bake
- Pour cake batter into the prepared pan. Smooth the top with a spatula. Bake for 35–40 minutes (9x13 pan) or 30–35 minutes (round pans) until a toothpick inserted comes out clean.
- Cool Completely
- Place pan on a wire rack and cool completely before slicing. Dust with powdered sugar before serving.
Notes
- Room temperature ingredients blend more easily, giving you a smooth, even cake batter.
- Cream butter and sugar until light and fluffy — don’t rush this step.
- Once you add dry ingredients, mix only until combined to avoid toughness.
- Start checking for doneness a few minutes before the end of baking time.
- Cool completely on a wire rack before slicing or frosting.
- Store covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months (well wrapped).