There's nothing quite like the rich aroma of freshly baked butter cake filling your kitchen. With its golden crust, tender crumb, and melt-in-your-mouth texture, this classic treat is a true comfort food. Whether you're serving it as a simple afternoon snack or dressing it up with frosting for a special occasion, butter cake is a timeless favorite that never disappoints.

I first fell in love with butter cake when I was a child, watching my grandmother whip up her famous recipe on Sunday afternoons. The way the butter and sugar creamed together into a fluffy, pale yellow mixture was mesmerizing, and the scent of vanilla made it impossible to wait for the first warm slice. Now, I make this butter cake whenever I need a dose of nostalgia and a guaranteed crowd-pleaser.

Why You'll Love This Butter Cake

Get ready to fall in love with your new go-to cake recipe. This butter cake is simple, delicious, and versatile.

First, it’s incredibly easy to make. You don’t need any fancy techniques or equipment—just basic pantry staples and a few mixing bowls. Even beginner bakers will find success with this recipe.

Next, the rich, buttery flavor is unbeatable. Made with real butter and just the right amount of sugar, this cake has a perfectly balanced sweetness that doesn’t overpower the natural richness of the butter.

It’s also wonderfully moist and tender. Thanks to the perfect ratio of fat to flour, this cake stays soft and flavorful for days, making it great for baking ahead of time.

And let’s not forget its versatility. Serve it plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. You can even use it as a base for layered cakes with buttercream or ganache.

Ingredients Notes

The beauty of butter cake lies in its simple, high-quality ingredients. Each one plays an essential role in creating the perfect texture and flavor.

Butter is the star of this cake, so be sure to use a high-quality, unsalted variety. It provides richness and helps achieve that tender crumb. Let the butter soften to room temperature before using it for easier mixing and better incorporation with the sugar.

Granulated sugar sweetens the cake and works with the butter to create an airy texture. Beating the sugar with the butter helps trap air, leading to a light and fluffy cake.

Eggs add structure and moisture. Use room-temperature eggs for smoother blending, which results in a more uniform batter.

All-purpose flour provides structure without making the cake too dense. Sifting the flour before mixing can help ensure a lighter texture.

Milk and vanilla extract add moisture and enhance the flavor. Whole milk is best for richness, and pure vanilla extract gives the cake its signature warm aroma.

How To Make This Butter Cake

Baking this classic butter cake is a straightforward process, but a few key steps ensure success.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan with butter or nonstick spray. This prevents sticking and ensures a beautiful release after baking.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for aerating the batter, which results in a softer cake. Use a hand mixer or stand mixer on medium speed for about 3-5 minutes.

Next, add the eggs one at a time, beating well after each addition. This helps create an emulsion that improves the cake’s texture. Stir in the vanilla extract for that signature warm flavor.

In a separate bowl, sift together the flour and baking powder to remove any lumps and ensure even distribution. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined to avoid overworking the batter.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Cooling completely before slicing allows the flavors to develop fully.

Storage Options

Proper storage keeps your butter cake fresh and delicious for days.

For short-term storage, keep the cake in an airtight container at room temperature for up to 3 days. If your climate is humid, storing it in the fridge may be a better option.

To refrigerate, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to a week. Let it come to room temperature before serving for the best texture.

For long-term storage, wrap individual slices in plastic wrap and store them in a freezer-safe bag. Frozen butter cake can last up to 3 months. Simply thaw at room temperature for a few hours before enjoying.

Variations and Substitutions

One of the best things about this butter cake is how adaptable it is. Here are a few ways to switch things up.

If you love citrus flavors, add lemon or orange zest to the batter for a bright, fresh twist.

For a richer cake, swap out half the milk for sour cream or buttermilk. This adds tanginess and enhances the moisture level.

Want a chocolate version? Replace ¼ cup of flour with cocoa powder and add a handful of chocolate chips for extra indulgence.

You can also make a nutty variation by folding in chopped almonds, pecans, or walnuts into the batter. A sprinkle of toasted nuts on top before baking adds a nice crunch.

No vanilla extract? Try almond extract or a splash of rum for a unique and delicious alternative.

Ready to Bake?

Now that you have all the tips and tricks, it’s time to preheat your oven and bake this irresistible butter cake. Whether you serve it plain or dressed up with toppings, every bite is guaranteed to bring a smile. Enjoy!