Simple and Classic Butter Cake Recipe

A classic butter cake recipe that's simple and delicious. This cake is perfect for any occasion and can be enjoyed on its own or with your favorite frosting.

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Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast, Dessert

Cuisine American

Servings 14

Calories 290 kcal

Equipment

Electric mixer
cooling rack
Mixing bowls

Ingredients

For the Cake:

2 ½ cups 320g all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup of unsalted butter softened to room temperature
2 cups 400g granulated sugar
4 large eggs at room temperature
1 tsp vanilla extract
1 cup of whole milk brought to room temperature

For the Frosting (Optional):

1 cup of unsalted butter softened to room temperature
4 cups 480g powdered sugar, sifted
1 tsp vanilla extract
2-3 tbsp milk or heavy cream

Instructions

Preheat and Prep:

Start by preheating your oven to 350°F (175°C). Grease and flour either two 9-inch round cake pans or one 9x13-inch pan to ensure the cake doesn't stick.

Mix Dry Ingredients:

Mix the all-purpose flour, baking powder, and salt together in a medium bowl. Sifting the dry ingredients together helps ensure an evenly textured cake.

Cream Butter and Sugar:

Using a large bowl and an electric mixer, beat the room temperature unsalted butter and granulated sugar until light and fluffy. This step is key for a light and airy cake.

Incorporate Eggs and Vanilla:

Add the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract for a delightful flavor.

Alternate Dry Ingredients and Milk:

Reduce the mixer speed and add the dry ingredients to the butter mixture in three parts, alternating with the room temperature whole milk. Starting and ending with the dry ingredients helps maintain a smooth batter.

Bake to Perfection:

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula for even baking. Bake for 25-30 minutes for round pans or 35-40 minutes for a single pan, until a toothpick inserted into the center comes out clean.

Cool the Cake:

Let the cakes cool in the pans for 10 minutes. Afterward, carefully transfer them onto a wire rack to cool completely. This helps prevent the cakes from getting soggy.

Prepare the Frosting (Optional):

While the cake cools, make the frosting. In a large bowl, whip the butter at medium speed until it becomes creamy. Gradually add the powdered sugar, one cup at a time, while beating on low speed until well combined. Then, add the vanilla extract and 2 tablespoons of milk or cream. Beat on high speed for 3-4 minutes until the frosting is light and fluffy. If the frosting is too thick, add more milk or cream to reach the desired consistency.

Frost and Serve:

Once the cakes are cooled, frost them generously with the prepared frosting. For a layered cake, spread frosting between the layers as well as on top and around the sides. If using a single pan, simply frost the top. Slice and serve your delicious butter cake, perhaps with a scoop of ice cream or fresh fruit for an extra treat.