Butter Cake Recipe
Rich, moist, and delightfully tender, this classic butter cake is a timeless treat perfect for any occasion. With its simple ingredients and buttery vanilla flavor, it bakes up golden and fluffy—ideal for serving on its own or topped with fruit, glaze, or cream.
Equipment
- 8-inch square baking pan
- Mixing bowls (large)
- Electric mixer
- Measuring cups and spoons
- Sifter or fine mesh sieve
- Rubber spatula
- Wire cooling rack
- Parchment or wax paper
Ingredients
- ½ tsp salt
- 1½ cups all-purpose flour
- ¾ cups milk, room temperature
- 2 large eggs, room temperature
- 2 tsp baking powder
- ½ cup butter, room temperature
- 1 cup white sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan and either line the bottom with parchment or wax paper, or dust it lightly with flour.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, beat the sugar and butter with an electric mixer until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the flour mixture in 1/2 cup increments, alternating with the milk, and beat briefly after each addition until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack and allow it to cool completely.
Notes
- Bring eggs and butter to room temperature for better mixing and texture.
- Don’t overmix the batter—stop as soon as everything is incorporated to keep the cake tender.