your classic butter cake recipe
The Famous Butter Cake: A Classic You’ll Always Come Back To
There’s something magical about a classic butter cake. It’s soft, golden, and melts in your mouth with every bite. Whether you’re serving it as a base for layered creations or enjoying a simple slice with tea, this butter cake brings that old-fashioned charm that never goes out of style.
I’ve baked this more times than I can count, and it never fails me. The ingredients are simple, but the flavor is rich, buttery, and perfectly sweet. Let’s dive into this timeless recipe!
Classic Butter Cake Recipe
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
Instructions:
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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch pan or two 8-inch round pans.
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In a bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream the butter and sugar together until light and fluffy. This step is key—take your time to get it smooth and airy.
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Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
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With the mixer on low speed, alternately add the flour mixture and the milk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
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Pour the batter into your prepared pan(s) and smooth the top.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let it cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
This cake is lovely as-is, but you can also dress it up with a dusting of powdered sugar, a drizzle of chocolate ganache, or fresh berries and whipped cream.
