Classic Butter Cake Recipe – Moist, Rich & Buttery!

There’s something timeless about a well-made butter cake — rich, tender, and bursting with buttery flavor. Whether you’re celebrating a birthday, serving it plain with tea, or using it as a base for layered cakes, this recipe is a must-have for every baker.

🧁 Ingredients

For one 8-inch round cake (serves 8–10)

• 1 cup (227g) unsalted butter, room temperature

• 1 cup (200g) granulated sugar

• 5large eggs, room temperature

• 2 cups (240g) all-purpose flour

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (120ml) whole milk, room temperature

• 1 1/2 tsp vanilla extract                                                                       

🥣 Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 175°C (350°F). Grease and flour your cake pan or line it with parchment paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light, pale, and fluffy — about 3–5 minutes using an electric mixer.

Step 3: Add Eggs One at a Time

Add the eggs one by one, beating well after each addition to fully incorporate. Mix in the vanilla extract.

Step 4: Sift and Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Step 5: Alternate Mixing Dry and Milk

Add the dry ingredients to the batter in 3 parts, alternating with the milk (beginning and ending with flour). Mix on low speed until just combined — do not overmix.

Step 6: Bake

Pour the batter into the prepared pan. Smooth the top and tap the pan gently on the counter to release air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. You can serve it plain, dusted with powdered sugar, or frosted.