Butter Cake: Simple Recipes, Tips, and Decorating Ideas
Butter cake is the go‑to treat when you want something soft, buttery, and quick to make. It’s perfect for birthdays, picnics, or just a sweet bite after dinner. Below you’ll find the basics of a good butter cake, a few flavor twists, and ways to dress it up without spending hours in the kitchen.
Why Butter Cake Works Every Time
The secret is simple: butter, sugar, eggs, flour, and a little leavening. Butter gives the cake its rich mouthfeel, while sugar helps it stay moist. When you cream butter and sugar together, you trap tiny air bubbles that make the crumb light. Adding eggs one at a time keeps the batter smooth, and the flour provides structure. A pinch of baking powder or soda makes the cake rise just enough without turning it into a sponge.
To keep things easy, use room‑temperature butter and eggs. Cold butter won’t blend properly, and cold eggs can cause the batter to curdle. Give everything a quick stir before you start so the temperature is even.
Basic Butter Cake Recipe
Ingredients (8‑inch round pan):
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 ½ cups (315 g) all‑purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
Steps:
- Preheat oven to 350 °F (175 °C). Grease and flour your pan.
- Beat butter and sugar on medium speed until pale and fluffy, about 3‑4 minutes.
- Add eggs one at a time, mixing well after each.
- Combine flour, baking powder, and salt in a bowl.
- Switch mixer to low, add dry ingredients in two batches, alternating with milk. Finish with vanilla.
- Pour batter into pan, smooth the top, and bake 30‑35 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in the pan, then turn onto a wire rack to cool completely.
This recipe gives you a classic, buttery crumb that’s easy to slice and works well with any frosting.
Flavor Twists and Quick Frostings
Once you’ve mastered the base, you can add extracts (lemon, almond), zest, or even cocoa powder for a chocolate version. For a fruity spin, fold in fresh berries or a handful of dried fruit just before the final mix.
Frosting doesn’t need to be fancy. A simple buttercream—just butter, powdered sugar, a splash of milk, and vanilla—takes 5 minutes. For a lighter topping, whip together cream cheese, a bit of butter, and powdered sugar. If you’re short on time, dust the cooled cake with powdered sugar or drizzle melted chocolate.
Storage is easy: keep a slice covered at room temperature for up to 3 days, or wrap the whole cake in foil and freeze for a month. Thaw in the fridge, then let it sit at room temperature before serving.
That’s it—a straightforward butter cake that you can bake any day, switch up with flavors, and dress up as you like. Grab your ingredients, follow the steps, and enjoy a slice of buttery goodness in no time.
