Butter cake
Delight in the simplicity of homemade butter cake with our easy recipe. Made with 1 cup of butter, sugar, and a hint of vanilla extract, this cake is perfectly moist and rich. Incorporate eggs, self-raising flour, and 1/2 cup of milk for a fluffy, tender crumb that's ideal for any occasion. Get ready to bake a classic favorite!
- 05 Jun 2025
- Cook time 25 min
- Prep time 15 min
- 12 Servings
- 6 Ingredients
Butter cake is a classic and delicious dessert that is perfect for any occasion. Its rich, buttery flavor and moist texture make it a favorite among cake lovers. This simple yet delightful recipe requires only a handful of common ingredients, making it easy to whip up whenever you crave a comforting, homemade treat.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Use an electric mixer on medium speed for about 3-5 minutes.
- Add the vanilla extract to the butter-sugar mixture and mix well until fully incorporated.
- Add the eggs, one at a time, beating well after each addition to ensure a smooth and airy mixture.
- Gradually add in the self-raising flour, mixing gently after each addition. Alternate adding the flour with the milk. Start with 1/3 of the flour, then 1/3 of the milk, and continue this process until all the flour and milk are well combined.
- Mix just until the batter is smooth and no lumps remain. Do not overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Place the cake pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- The top should be lightly golden and the cake should spring back when touched lightly.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once completely cooled, the butter cake can be served as is, dusted with powdered sugar, or topped with your favorite frosting.
Tips:
- Make sure to use room temperature ingredients for smoother mixing and a more even texture.
- Cream the butter and sugar thoroughly until the mixture is light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
- Add the eggs one at a time, beating well after each addition to ensure the batter is well combined.
- Sift the self-raising flour to avoid any lumps and achieve a finer texture.
- Alternate between adding the flour and milk to the batter, starting and ending with the flour. This helps to maintain the batter's consistency.
- Do not overmix the batter once all ingredients are combined; this can make the cake dense and tough.
- Preheat your oven to the correct temperature and bake the cake in the center of the oven for even cooking.
- Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with just a few crumbs, the cake is ready.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Your butter cake is now ready to be enjoyed! Whether you serve it plain, with a dusting of powdered sugar, or paired with your favorite frosting, this cake is sure to be a hit. The combination of its tender crumb and buttery richness makes it an irresistible dessert that will have everyone asking for seconds.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 0.75g | 2% |
| Sugar 18g | 17% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 30% |
| Cholesterol 99mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 50mg | 9% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 1.41ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.06mg | 6% |
| Iron, Fe 0.52mg | 5% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 77mg | 2% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 22mg | 2% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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