Basic Butter Cake: Why It’s a Must-Try Recipe
There’s something about butter cake that just feels magical. Simple, yet so satisfying. I baked this Basic Butter Cake for my family once, and the smell alone had everyone excited. Perfect for new bakers or seasoned pros.
A Little History Behind Butter Cakes
Butter cakes have been around forever. They started in Europe as fancy desserts for special events. Over time, they became a home kitchen staple. Nowadays, people everywhere love them. Plain or decorated, they always hit the spot.
Why You’ll Love This Basic Butter Cake Recipe
This cake is all about keeping it simple but delicious. It’s moist, buttery, and super easy to make. No fancy tools or skills needed. Plus, it goes great with coffee, tea, or ice cream. If you’re craving homemade goodness, this is it.
Perfect Occasions for Your Butter Cake
Serve it at casual get-togethers, holiday dinners, or birthdays. It’s also great for potlucks or just a cozy weekend treat. A slice of buttery goodness makes any moment better.
Ingredients for Your Basic Butter Cake
- 1 cup unsalted butter
- 1 cup sugar
- 3 large eggs
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
Substitution Options
No unsalted butter? Use salted and skip adding extra salt. Swap milk with almond or soy for a dairy-free version. Vanilla extract can be replaced with almond extract if you want a twist.
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease your cake pan, and line it with parchment paper for good measure. Let your butter soften at room temp—it mixes easier that way.
Step 2: Cream Butter and Sugar
In a bowl, beat the butter and sugar until light and fluffy. This step matters for a soft texture. Use a hand mixer to speed things up. Look for that pale yellow, airy mix.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla for flavor. The batter should look smooth and creamy. Take your time here—it builds the cake’s structure.
Step 4: Combine Dry Ingredients
In another bowl, whisk the flour, baking powder, and salt. Add this mix to the butter mixture slowly, alternating with milk. The batter should be thick but pourable.
Step 5: Bake to Perfection
Pour the batter into your prepared pan. Bake for 30-35 minutes. Stick a toothpick in the center—if it comes out clean, it’s done. The cake will rise and turn golden brown. Smells amazing, right?
Chef’s Tip
For extra flavor, sprinkle sugar on top before baking. It gives you a sweet crust that pairs perfectly with the soft inside. Trust me, it’s worth it.
Time Breakdown
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
One slice (1/8 of the cake) contains:
- Calories: 350
- Fat: 18g
- Carbs: 42g
- Protein: 5g
Did You Know?
Butter cakes used to be called “pound cakes” because recipes used one pound each of butter, sugar, eggs, and flour. Modern versions are lighter and fluffier.
Necessary Tools
- Mixing bowls
- Hand mixer or whisk
- Cake pan
- Measuring cups and spoons
Storage Instructions
Let the cake cool before storing. Wrap it tightly in plastic wrap to keep it fresh. Store at room temp for up to 3 days. For longer storage, freeze slices in airtight bags.
If freezing, thaw at room temp for a few hours. This keeps the cake moist. Avoid the fridge—it dries out baked goods.
Reheat slices in the microwave if you like. Add whipped cream or berries for a fresh touch.
Tips and Tricks
- Use room-temp ingredients for smoother mixing.
- Don’t overmix the batter—it makes the cake dense.
- Test the cake early to avoid overbaking.
Serving Suggestions
- Top with fresh fruit and whipped cream.
- Serve warm with a scoop of vanilla ice cream.
Healthier Alternatives
Here are six ways to make your Basic Butter Cake a bit healthier:
- Swap Butter: Use apple sauce or Greek yogurt to cut fat.
- Reduce Sugar: Cut sugar by ¼ cup without losing sweetness.
- Whole Wheat Flour: Replace half the flour with whole wheat.
- Dairy-Free Milk: Use almond or oat milk instead of regular milk.
- Egg Whites: Use only egg whites to lower cholesterol.
- Add Nuts: Fold in chopped nuts for crunch and protein.
Common Mistakes to Avoid
Mistake 1: Overmixing the Batter
Overmixing makes the cake tough. Mix just until combined. Stop when you don’t see flour streaks.
Mistake 2: Skipping Room-Temperature Ingredients
Cold ingredients won’t blend smoothly. Take them out 30 minutes before starting. Quick fix: microwave butter for 10 seconds.
Mistake 3: Opening the Oven Too Soon
Opening the oven lets heat escape. Wait at least 25 minutes before checking. Patience pays off for a perfect rise.
Frequently Asked Questions
Can I use salted butter?
Yes, but reduce added salt to avoid an overly salty taste. Start with ¼ teaspoon instead of ½.
How do I know when the cake is done?
Stick a toothpick in the center. If it comes out clean, it’s ready. Look for golden edges too.
Can I freeze this cake?
Absolutely! Wrap slices tightly and freeze for up to 3 months. Thaw at room temp before serving.
What if my batter looks too thick?
Add a splash more milk to thin it out. Batter should drop easily from a spoon.
Do I need a mixer?
No, but a hand mixer speeds things up. A whisk works fine if you don’t mind some effort.
Can I double the recipe?
Yes! Double all ingredients and split the batter between two pans. Adjust baking time slightly.
Why did my cake sink?
This happens if the cake isn’t fully baked or if you opened the oven too soon. Bake thoroughly and avoid disturbances.
What pan size should I use?
A standard 9-inch round or square pan works best. Grease it well for easy removal.
Can I add flavorings?
Of course! Try lemon zest, cocoa powder, or almond extract for variety.
Is this cake kid-friendly?
Definitely! Kids love its soft texture and sweet taste. Decorate with sprinkles for fun.
Conclusion
Baking a Basic Butter Cake is a joy. It’s simple, versatile, and always tasty. Whether plain or dressed up, it’s sure to impress. Give it a try—you won’t regret it!
Equipment
- Mixing bowls
- Hand mixer or whisk
- Cake pan
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 3 large eggs
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, and salt in another bowl. Gradually add to the mixing bowl, alternating with the milk.
- Pour the batter into the prepared pan and bake for 30-35 minutes.