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This butter cake recipe makes the ultimate moist, rich dessert. It’s perfect for birthday parties, holidays, or just when you want a sweet cake after dinner. Made with real butter, this cake has an amazing buttery melt-in-your-mouth flavor.
Moist Butter Cake Recipe
Butter cake is made with real butter, giving it a creamy, indulgent flavor that melts in your mouth. It can be simply enjoyed with a light dusting of powdered sugar and a cup of tea or coffee. But it is also party worthy after being frosted with buttercream frosting, or topped with whipped cream and fresh fruit.
Why is it called Butter Cake?
Butter cake is a classic dessert made with butter, sugar, eggs, flour, and milk. It is known for its rich, buttery flavor and soft, moist texture. So really, it’s called butter cake because it’s so buttery!
Ingredients You Will Need
- softened unsalted butter-gives the cake richness and moisture.
- granulated sugar-adds sweetness and gives the cake it’s golden color.
- eggs-adds moisture and binds ingredients together.
- vanilla extract-enhances flavors of the cake.
- all purpose flour-provides the structure and body of the cake.
- baking soda-acts as a leavening agent, and helping the batter rise.
- cream of tartar-helps create a soft, tender texture.
- salt-enhances the flavors of all the other ingredients and balances the sweetness.
- milk-adds moisture and gives the cake a creamy texture.
How to Make Butter Cake
STEP 1: Preheat your oven to 350 degrees F. Grease and flour (or spray with nonstick cooking spray) a 9×13 inch baking dish, then set aside.
STEP 2: In a large mixing bowl, use a stand mixer or hand mixer, and on medium speed, cream the softened butter and sugar until it is mixed together and becomes like a wet sand.
STEP 3: Add in the eggs and vanilla extract, continue mixing until combined. Then, in a separate medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt.
STEP 4: Slowly stir in the flour mixture to the butter and sugar mixture, then add in the milk. Mix on low speed until cake batter forms. Be careful to not overmix.
STEP 5: Pour the cake batter into the prepared baking pan and spread evenly. Place in the center of the preheated oven and bake for 30-35 minutes. Check the doneness of the cake using the toothpick test. If the toothpick comes out with batter on it, continue to cook for 2-5 minutes at a time.
STEP 6: Once done, remove from the oven and then let the cake cool for 5-10 minutes before removing from the pan. Let the cake finish cooling on a cooling wire rack.
STEP 7: Once cooled, you can frost the cake with your favorite frosting, top with a scoop of ice cream, or dust with powdered sugar, then slice the cake and serve.
Tips for the Best Butter Cake
- Use Room Temperature Ingredients: This helps the batter stay smooth and creamy.
- Don’t Overmix: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Test for Doneness: Check the cake using a toothpick to confirm doneness.
Butter Cake Variations
- Lemon Butter Cake: Add lemon zest and 2 tablespoons of lemon juice to the batter for a citrus twist.
- Chocolate Butter Cake: Stir in 1-2 tablespoons of cocoa powder or 1/4 cup chocolate chips for a rich, chocolatey version.
- Make Cupcakes: Divide the batter into cupcake liners, then bake for 18-22 minutes.
FAQ’S
Alternating between the wet and dry ingredients when mixing, helps ensure the batter combines evenly, which creates a tender cake.
Keep baked cake in an airtight container at room temperature for up to 3 days, or keep in the fridge for up to week. You can also freeze it for 1-2 months.
Sure! I like to use buttercream frosting if I add any to this cake. Or just make a simple powdered sugar frosting glaze. Of course cream cheese frosting will work too!
More Dessert Recipes
Butter Cake
Equipment
- Mixing Bowl
- Mixer
- 9×13 Baking Dish
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350 degrees F. Grease and flour (or spray with nonstick cooking spray) a 9×13 inch baking dish, then set aside.
- In a large mixing bowl, use a stand mixer or hand mixer, and on medium speed, cream the softened butter and sugar until it is mixed together and becomes like a wet sand.
- Add in the eggs and vanilla extract, continue mixing until combined. Then, in a separate medium sized bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Slowly stir in the flour mixture to the butter and sugar mixture, then add in the milk. Mix on low speed until cake batter forms. Be careful to not overmix.
- Pour the cake batter into the prepared baking pan and spread evenly. Place in the center of the preheated oven and bake for 30-35 minutes. Check the doneness of the cake using the toothpick test. If the toothpick comes out with batter on it, continue to cook for 2-5 minutes at a time.
- Once done, remove from the oven and then let the cake cool for 5-10 minutes before removing from the pan. Let the cake finish cooling on a cooling wire rack.
- Once cooled, you can frost the cake with your favorite frosting, top with a scoop of ice cream, or dust with powdered sugar, then slice the cake and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
