There's nothing quite like the rich, buttery aroma of a freshly baked Butter Cake wafting through the kitchen. With its golden crust, soft crumb, and melt-in-your-mouth texture, this classic dessert is the perfect treat for any occasion.

I first fell in love with butter cake during my grandmother's weekend baking sessions. She had a way of making the simplest ingredients shine, and this recipe is a tribute to her timeless approach to baking. Whether you're serving it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream, this butter cake is sure to become a staple in your home.

Why You'll Love This Butter Cake

Get ready to enjoy a cake that is as simple as it is satisfying. This Butter Cake isn't just a dessert—it's an experience.

First, it's incredibly easy to make. With just a handful of pantry staples, you can whip up this delightful cake in under an hour. No fancy techniques or special equipment required!

The flavor is absolutely irresistible. Thanks to a generous amount of butter, this cake has a rich, decadent taste with just the right level of sweetness. It's the perfect balance of light yet indulgent.

It's super versatile. Enjoy it as-is for a simple treat, or dress it up with glazes, fruit, or a dusting of powdered sugar. It even makes a great base for layered cakes.

Best of all, this cake stores beautifully. Whether you want to enjoy it fresh or save some for later, it keeps well at room temperature and can even be frozen for future indulgence.

Ingredients Notes

The beauty of this butter cake lies in its simple yet essential ingredients. Each one plays a key role in achieving that perfect balance of flavor and texture.

Butter is the star of the show here. I recommend using unsalted butter, so you can control the amount of salt in the recipe. Make sure it's at room temperature for easy creaming, which results in a light and fluffy cake.

Sugar adds the perfect level of sweetness and helps create a tender crumb. Granulated sugar works best, as it blends seamlessly with the butter for a smooth batter.

Eggs provide structure and richness to the cake. They help bind everything together while contributing to that delicate texture. For best results, use room-temperature eggs to ensure they incorporate smoothly into the batter.

All-purpose flour forms the base of the cake. Be sure to measure it properly—too much flour can make the cake dense. For an extra tender crumb, you can sift the flour before adding it to the batter.

Milk and vanilla extract enhance the cake's flavor and moisture. Whole milk adds richness, while pure vanilla extract gives a warm, aromatic touch that pairs beautifully with the buttery taste.

How To Make This Butter Cake

Baking this butter cake is as easy as it gets. Follow these simple steps, and you'll have a perfectly moist and fluffy cake in no time.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round or square cake pan. Line the bottom with parchment paper for easy removal.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for creating a soft texture, so take your time—about 3 to 4 minutes of beating should do the trick.

Next, add the eggs one at a time, beating well after each addition. This ensures they fully incorporate into the batter and contribute to the cake's structure.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. This prevents overmixing and keeps the cake tender.

Pour the batter into the prepared 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 10 minutes before transferring it to a wire rack to cool completely.

Storage Options

This butter cake is just as delightful the next day, making it a great make-ahead dessert.

To store at room temperature, wrap the cooled cake tightly in plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days.

For longer storage, refrigerate the cake in an airtight container for up to a week. Just bring it to room temperature before serving for the best texture and flavor.

If you'd like to freeze it, wrap the cake in plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.

Variations and Substitutions

One of the best things about this butter cake is its adaptability. Here are a few ways to change it up:

For a lemon butter cake, add the zest of one lemon to the batter and replace half of the milk with freshly squeezed lemon juice. This gives the cake a bright, citrusy flavor.

Want a richer taste? Try using brown butter instead of regular butter. Simply melt and cook the butter until golden brown, then let it cool slightly before using.

For a lighter, airier texture, swap half of the all-purpose flour with cake flour. This results in an even softer crumb that melts in your mouth.

If you're a chocolate lover, fold in chocolate chips or drizzle the finished cake with a simple chocolate ganache for an extra decadent touch.

No vanilla extract? Use almond extract instead for a nutty, fragrant twist on the classic butter cake.

No matter how you customize it, this butter cake is bound to be a crowd-pleaser. Give it a try and make it your own!