The Famous Butter Cake

The famous butter cake is rich, tender, and unapologetically buttery—just the way a classic cake should be. I love baking this when I want something that’s simple yet indulgent, with a soft crumb and a golden crust that practically melts in the mouth. Whether I serve it plain, with a dusting of powdered sugar, or topped with berries and whipped cream, this cake always delivers timeless flavor.

Why You’ll Love This Recipe

I love this recipe because it’s as close to perfection as a butter cake can get. It’s easy to make with basic ingredients, yet it tastes like something you’d get from a high-end bakery. The balance of richness, sweetness, and a hint of vanilla makes every bite unforgettable. It works as a dessert, a tea-time treat, or even a brunch centerpiece—and it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Vanilla extract

• Whole milk or buttermilk

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan, lining the bottom with parchment paper for easy removal.

2. I whisk together the flour, baking powder, and salt in a bowl and set it aside.

3. In a large mixing bowl, I cream the softened butter and sugar until light and fluffy—it takes about 3–5 minutes with a hand mixer.

4. I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

5. I stir in the vanilla extract.

6. I alternate adding the flour mixture and milk in batches, beginning and ending with the dry ingredients. I mix just until combined—no overmixing here.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake the cake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.

9. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes about 8–10 servings.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

Sometimes I add a touch of almond extract for a slightly nutty twist. I’ve also folded in fresh berries, swirled in lemon zest, or topped it with a butter glaze for extra richness. When I want a layered version, I double the recipe and stack it with whipped cream or cream cheese frosting between the layers. It’s also perfect served warm with a scoop of ice cream.

Storage/reheating

I store the cake covered at room temperature for up to 3 days. If I refrigerate it, I let it come to room temperature before serving to bring back its soft texture. It also freezes well—I wrap individual slices and store them in a freezer-safe bag for up to 2 months. A quick warm-up in the microwave or oven brings it back to life.

FAQs

Can I use salted butter instead of unsalted?

Yes, I’ve used salted butter when that’s all I have—just reduce the added salt in the recipe by about half.

Can I make this cake in a loaf pan?

Absolutely. It works great in a loaf pan—just watch the baking time, which might need a few extra minutes.

What’s the difference between butter cake and pound cake?

Butter cake is a bit lighter and fluffier, thanks to leavening agents like baking powder. Pound cake is denser and traditionally made with equal parts butter, sugar, eggs, and flour.

Can I use buttermilk instead of milk?

Yes, and I often do. Buttermilk adds a slight tang and helps make the crumb even more tender.

Why is my cake dry?

Usually, that means it baked too long. I always check for doneness early and remove the cake as soon as a toothpick comes out with just a few moist crumbs.

Conclusion

The famous butter cake is a timeless, crowd-pleasing dessert that proves simple ingredients can make something extraordinary. I love how versatile it is—delicious on its own or dressed up for special occasions. Whether I’m baking it for a holiday, a birthday, or just because I want a rich, buttery treat, this cake never disappoints.