Rich Butter Cake Recipe

Why You’ll Love Rich Butter Cake Recipe

This butter cake is soft, moist, and packed with buttery flavor. It’s easy to make with simple pantry ingredients and can be enjoyed as a snack, dessert, or even with your morning coffee. Whether you serve it plain, dusted with powdered sugar, or dressed up with whipped cream and berries, it’s a recipe you’ll want to keep forever.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking powder

• Salt

• Whole milk

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan or an 8-inch round pan.

2. In a large mixing bowl, cream butter and sugar together until light and fluffy.

3. Beat in eggs one at a time, then add vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Serves 8–10.
Preparation time: 15 minutes
Baking time: 50 minutes
Cooling time: 20 minutes
Total time: 1 hour 25 minutes

Variations

• Lemon Butter Cake: Add lemon zest and replace some milk with lemon juice.

• Almond Twist: Substitute vanilla extract with almond extract.

• Marble Cake: Swirl in melted chocolate or cocoa batter for a marble effect.

• Frosted Butter Cake: Top with cream cheese frosting or chocolate ganache.

• Fruit Topping: Serve with fresh berries and whipped cream for a light finish.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if preferred. To freeze, wrap tightly in plastic wrap and store for up to 2 months. Thaw at room temperature before serving. For a warm slice, reheat in the microwave for 10–15 seconds.

FAQs

What makes butter cake different from pound cake?

Butter cake is lighter with baking powder, while pound cake is denser and uses equal parts of butter, sugar, flour, and eggs.

Can I make this recipe in a bundt pan?

Yes, just adjust the baking time—usually 55–65 minutes.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt.

Why is my cake dry?

Overbaking or adding too much flour can dry out the cake. Check for doneness early.

Can I make cupcakes with this batter?

Yes, bake at 350°F for 18–22 minutes.

Can I use buttermilk instead of milk?

Yes, it will add a slight tang and extra tenderness.

How do I get a fluffy texture?

Cream the butter and sugar thoroughly to incorporate air.

Can I add chocolate chips?

Yes, toss them in flour before folding into the batter to prevent sinking.

Do I need to sift the flour?

Sifting isn’t required, but it helps keep the crumb lighter.

Can I double this recipe?

Yes, double the ingredients and bake in two pans or a larger bundt pan.

Conclusion

Rich butter cake is a timeless recipe that delivers soft, moist, and buttery goodness in every bite. Whether you enjoy it plain, dressed up with fruit, or layered with frosting, this cake is as versatile as it is delicious. It’s the kind of recipe you’ll return to again and again for its simplicity and irresistible flavor.