Butter Cake

Butter Cake is the epitome of simple, rich, and flavorful baking. With its soft crumb, moist texture, and the deep, golden flavor of butter, it’s a classic dessert that pairs beautifully with just about anything—from a cup of tea to a scoop of ice cream. This cake has a beautiful balance of sweetness and butteriness, making it an incredibly versatile option for any occasion, whether it’s a family dinner, birthday, or afternoon tea.

Ingredients (Makes one 9-inch round or 8×8-inch square cake)

Unsalted butter (softened) – 230 g (1 cup)
Granulated sugar – 200 g (1 cup)
Eggs – 4 large
Vanilla extract – 2 tsp
All-purpose flour – 240 g (2 cups)
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 120 g (½ cup)
Optional:
- Lemon zest – 1 tsp (for a fresh, citrusy flavor)
- Almond extract – ½ tsp (for an extra depth of flavor)

Step-by-Step Instructions

Step 1: Prepare the Oven & Pan

Preheat your oven to 175°C (350°F).
Grease and line a 9-inch round or 8×8-inch square cake pan with parchment paper or flour. This will help prevent sticking and make it easier to remove the cake later.

Step 2: Cream the Butter & Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed. The mixture should look pale and airy.

Step 3: Add the Eggs & Vanilla

Add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter.
Stir in the vanilla extract (and almond extract, if using). Continue mixing until smooth and well combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed, which will help the cake rise evenly.

Step 5: Combine Wet & Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients.
Mix gently until just combined, being careful not to overmix the batter, as this can lead to a dense cake.

Step 6: Bake the Butter Cake

Pour the cake batter into the prepared pan and spread it evenly.
Bake at 175°C (350°F) for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
If using a round pan, the cake may take a few extra minutes to bake, so check for doneness after 30 minutes.

Step 7: Cool & Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once completely cool, slice into squares or wedges and serve.

How to Serve Butter Cake

✔ Serve with Fresh Fruit – Top the cake with fresh berries or slices of seasonal fruit for added freshness.
✔ Whipped Cream or Ice Cream – A dollop of fresh whipped cream or a scoop of vanilla ice cream pairs perfectly with the rich cake.
✔ Dust with Powdered Sugar – For a simple, elegant finish, dust the top of the cake with powdered sugar just before serving.
✔ Lemon Glaze – Drizzle a sweet lemon glaze (powdered sugar mixed with lemon juice) over the cake for a tangy twist.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 290 kcal
Protein: 3 g
Fat: 16 g
Carbohydrates: 35 g
Sugar: 18 g
Fiber: 1 g
Sodium: 150 mg

Tips & Tricks for the Best Butter Cake

✔ Use Room Temperature Butter & Eggs – Ensure that both your butter and eggs are at room temperature before starting. This helps the batter emulsify properly, resulting in a smooth texture.
✔ Don’t Overmix – Mix the dry ingredients and wet ingredients until just combined. Overmixing can lead to a tough, dense cake.
✔ Test for Doneness Early – Start checking the cake for doneness at 25 minutes to avoid overbaking. The cake should be golden brown and firm to the touch.
✔ Keep It Moist – Store leftover cake in an airtight container at room temperature for up to 3 days to keep it fresh.

Extra Additions for More Flavor

Coconut – Add shredded coconut into the batter for a tropical twist.
Chocolate Chips – For a chocolatey surprise, fold in some mini chocolate chips before baking.
Cinnamon – Add 1 tsp of ground cinnamon for a warm, spiced flavor.
Orange Zest – Swap the lemon zest for orange zest for a citrusy variation.

Make-Ahead & Storage Tips

Room Temperature: This butter cake stays fresh at room temperature for up to 3 days.
Refrigerate: For longer storage, wrap the cake in plastic wrap and refrigerate for up to 5 days.
Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and foil. Store it in the freezer for up to 3 months. Thaw at room temperature before serving.