This rich butter cake is the kind of classic dessert that never goes out of style. With its velvety crumb, deep buttery flavor, and golden crust, it’s a simple yet elegant cake that I love serving on its own or dressed up with whipped cream, fruit, or a dusting of powdered sugar. It’s perfect for birthdays, holidays, or whenever I’m craving a truly satisfying slice of cake.
Why You’ll Love This Recipe
I love how this butter cake is rich but not too heavy, with a melt-in-the-mouth texture that comes from using quality butter and a balanced mix of ingredients. It’s not fussy to make, and it always bakes up beautifully with a golden top and a soft, tender center. This is the kind of cake I can rely on for any occasion, and it’s just as delicious served plain as it is with toppings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Whole milk
directions
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I preheat the oven to 350°F (175°C) and grease a loaf or 8-inch round cake pan, lining the bottom with parchment paper.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate large bowl, I cream the butter and sugar together until light and fluffy.
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I beat in the eggs one at a time, then stir in the vanilla.
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I add the dry ingredients in batches, alternating with the milk, and mix just until combined.
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I pour the batter into the prepared pan and smooth the top.
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I bake the cake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Servings and timing
This recipe makes about 8–10 slices. It takes around 15 minutes to prepare and 45–55 minutes to bake, depending on the size of the pan.
Variations
Sometimes I add a splash of almond extract for a deeper flavor. If I want a citrusy version, I fold in some lemon or orange zest. For a marble effect, I swirl in a few spoonfuls of melted chocolate or cocoa batter. And when I need something more festive, I top the cooled cake with a simple glaze or layer on fresh berries and whipped cream.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for 10–15 seconds, which brings back the soft, buttery texture. This cake also freezes well—I wrap slices or the whole cake tightly and freeze for up to 2 months.
FAQs
What makes this butter cake so rich?
It’s the high ratio of butter to flour and the use of whole eggs that give the cake its rich, velvety crumb and deep flavor.
Can I use salted butter?
Yes, but I reduce the added salt slightly so the flavor stays balanced.
Is this cake good for layering?
Absolutely. I’ve doubled the recipe to make a layer cake and it held up beautifully with frosting or fruit filling.
Can I use buttermilk instead of milk?
Yes, and it adds a slight tang that pairs really well with the butter. I love this variation for a softer crumb.
How do I prevent the cake from being dry?
I make sure not to overbake it and always measure my flour correctly. Using room-temperature butter and eggs also helps keep the texture moist and tender.
Conclusion
This rich butter cake is everything I want in a timeless dessert—soft, flavorful, and irresistibly buttery. It’s easy to make and always turns out beautifully, whether I’m baking it for a special occasion or just because I feel like indulging. Once I made this cake, it quickly became a staple in my baking routine.
Print
Rich Butter Cake – Soft, Golden, and Purely Decadent
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This rich butter cake is a soft, golden, and indulgently buttery dessert that’s perfect for any occasion. With a velvety crumb and deep flavor, it’s an easy-to-make classic that’s delicious on its own or dressed up with fruit, whipped cream, or glaze. Ideal for birthdays, holidays, or a comforting sweet treat, this timeless cake never disappoints.
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- Optional Variations:
- ½ tsp almond extract
- 1 tsp lemon or orange zest
- 2 tbsp melted chocolate for marble swirl
Instructions
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Preheat oven to 350°F (175°C). Grease a loaf pan or 8-inch round cake pan and line with parchment paper.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar together until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla (and almond extract if using).
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Add the flour mixture in batches, alternating with milk. Mix until just combined—do not overmix.
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Pour batter into prepared pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a citrus twist, add lemon or orange zest.
- To create a marble effect, swirl in melted chocolate or cocoa batter before baking.
- Serve plain, with glaze, or topped with whipped cream and berries for a festive presentation.
- Make it a layer cake by doubling the recipe and using two round pans.
- Prevent dryness by not overbaking and using room-temperature ingredients.
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