The Best Homemade Butter Cake Recipe

I’ve baked countless cakes, but nothing beats the simplicity and richness of a homemade butter cake. It’s the kind of dessert that feels indulgent yet comforting, with a texture that’s perfectly tender and moist. Getting the details right, from ingredient quality to baking time, makes all the difference. There’s a secret step in this recipe that elevates it to a whole new level—something you won’t want to miss.

Recipe

I can confidently say this butter cake will become your new go-to dessert—it’s that good. What makes it special? The simplicity.

Just a handful of pantry staples come together to create a cake that’s rich, moist, and impossibly tender, with a golden crust that’s perfection. The secret? Using real butter (no substitutes here!) and whipping it until it’s pale and fluffy, which gives the cake its signature melt-in-your-mouth texture.

Every bite is a buttery dream, balanced with a hint of vanilla sweetness. Whether it’s for a birthday, a potluck, or just because you deserve a treat, this cake never disappoints.

Trust me, once you try it, you’ll wonder why you haven’t been making it all along. Let’s bake!

Ingredients

A great butter cake starts with quality ingredients—each one plays a pivotal role in texture, flavor, and that melt-in-your-mouth richness. Here’s what you’ll need, plus insider tips to guarantee your cake turns out bakery-level delicious every time.

Dry Ingredients

• All-purpose flour – The backbone of the cake; measure it properly (spoon & level!) for the right crumb.
• Granulated sugar – Not just for sweetness—it helps create a tender texture.
• Baking powder & salt – Baking powder secures a light rise, while salt balances the sweetness.

Wet Ingredients

• Unsalted butter – Must be room temperature for smooth creaming; it’s the star of the show!
• Eggs – Use large eggs, and bring them to room temp for better emulsification.
• Whole milk – Adds moisture; buttermilk can be swapped for extra tenderness (just add 1 tsp vinegar to milk if you don’t have buttermilk).
• Vanilla extract – Pure extract is non-negotiable for that rich, warm flavor.

Pro Tips & Swaps

• Butter quality matters – European-style butter (higher fat content) makes a richer cake.
• No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins.
• Extra flavor boost? Add 1 tsp almond extract or a pinch of cinnamon for depth.

Little Wins

• Brush with syrup – After baking, brush warm cake with simple syrup (equal parts sugar + water) for extra moisture.
• Top with berries – Fresh strawberries or raspberries add a pop of color and freshness.

How to Make the Best “Follow Precise Ingredient Measurements

• Sift the dry ingredients together—2 cups of flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt—into a large bowl. Sifting aerates the flour and removes lumps, creating a lighter cake texture.
• In a separate bowl, cream 1 cup of softened butter and 1 ½ cups of sugar until light and fluffy, about 3-4 minutes. Softened butter mixes more easily, and creaming incorporates air for a tender crumb.
• Add 4 eggs, one at a time, beating well after each addition. Adding eggs gradually guarantees proper emulsification and prevents the batter from curdling.
• Mix in 2 teaspoons of vanilla extract for flavor. Vanilla enhances the buttery richness of the cake—pure extract is preferred for the best taste.
• Alternately add the dry ingredients and ½ cup of milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition. This method prevents overmixing, which can toughen the cake.
• Pour the batter into the prepared pan and smooth the top with a spatula. Spreading evenly guarantees the cake bakes uniformly without uneven peaks.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cake to sink.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling in the pan prevents it from breaking, while moving it to a rack guarantees it doesn’t become soggy.
• Slice and serve as is or dust with powdered sugar for a simple finish. This cake pairs wonderfully with fresh berries or a dollop of whipped cream.

Pro Tip: For a richer flavor, substitute milk with buttermilk or add a teaspoon of lemon zest to the batter. If doubling the recipe, use two pans for even baking.

Nutrition

Butter cake is a rich and indulgent dessert, but it’s important to be mindful of its nutritional content. Below is a breakdown of the nutrition facts per serving (based on a standard recipe).

Chef Tips

While baking a butter cake might seem straightforward, I’ve found that attention to detail makes all the difference.

I always use room-temperature butter for smooth mixing and preheat my oven to avoid uneven baking. Sifting flour guarantees a lighter texture, and I generously grease the pan to prevent sticking.

Finally, I let the cake cool completely before slicing, as it firms up beautifully. These small steps guarantee perfection every time.