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Butter Cake Recipe

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This classic homemade butter cake is rich, moist, and incredibly tender with an authentic butter flavor that melts in your mouth. Perfect for any occasion, this simple yet impressive cake uses basic pantry ingredients to create bakery-quality results right in your own kitchen.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract

Instructions

  1. Prepare your oven and pan: Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan thoroughly with butter or cooking spray, then line the bottom with parchment paper for foolproof release. Alternatively, prepare two 9-inch round pans if making a layer cake.
  2. Cream the butter and sugar: In your stand mixer bowl fitted with the paddle attachment (or using a large bowl with a hand mixer), beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Gradually add the sugar and continue beating on medium-high speed for 4-5 minutes, stopping occasionally to scrape down the sides of the bowl. The mixture should become pale, fluffy, and significantly increased in volume. This step is crucial—don’t rush it!
  3. Add the eggs: Reduce mixer speed to medium-low. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). The mixture should look smooth and emulsified. If it looks slightly curdled, don’t worry—it will come together when you add the flour. Add the vanilla extract and mix until combined.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. This ensures your leavening agent is distributed throughout the cake.
  5. Alternate wet and dry ingredients: With your mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. The pattern should be: flour, milk, flour, milk, flour. Mix each addition just until combined—overmixing develops gluten and creates a tough cake. Use your rubber spatula to scrape the bottom and sides of the bowl, ensuring everything is evenly incorporated.
  6. Pour and smooth the batter: Transfer the batter to your prepared pan(s). Use your spatula to spread it evenly, smoothing the top and making sure it reaches all corners. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake to perfection: Place the pan in your preheated oven on the center rack. Bake for 30-35 minutes (for a 9×13 pan) or 25-30 minutes (for two 9-inch rounds). The cake is done when the top is golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when gently pressed.
  8. Cool properly: Remove from the oven and place the pan on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This resting period prevents the cake from breaking apart. Then, carefully run a knife around the edges and invert onto the cooling rack to cool completely. If you lined the pan with parchment, the cake should release easily. Remove the parchment paper and allow the cake to cool completely before frosting or serving.

Notes

  • Room temperature ingredients are essential: Butter, eggs, and milk should all be at room temperature (about 65-70°F) for proper emulsification and the best texture. Cold ingredients can cause the batter to curdle or mix unevenly.
  • Don’t overbake: Butter cakes can dry out quickly if baked too long. Start checking at the minimum time. The cake is done when a toothpick comes out with a few moist crumbs, not completely clean.
  • Measuring flour correctly: Too much flour is the most common cause of dry, dense cakes. Use the spoon-and-level method: spoon flour into your measuring cup and level off with a straight edge. Never pack or scoop directly from the bag.
  • Avoid overmixing: Once you add the flour, mix just until you can’t see dry streaks anymore. Overmixing develops gluten, which creates a tough, chewy texture instead of tender crumb.
  • Pan size matters: If using different-sized pans, adjust baking time accordingly. Shallower pans bake faster; deeper pans need more time.

Nutrition

Find it online: https://focialy.com/butter-cake-recipe/