Homemade buttercake

Name: Homemade buttercake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Western
Ingredients: 1/2 cup butter (110g); 1 tsp vanilla extract (4g); 3/4 cup sugar (150g); 2 eggs (100g); 1 cup self-raising flour (150g); 1/2 cup milk (1% fat) (120g)

Homemade buttercake is a classic, rich, and buttery dessert with a soft crumb, made by creaming butter and sugar and combining with self-raising flour and milk. This simple recipe yields a moist cake perfect for any occasion.

09 Feb 2026
Cook time 50 min
Prep time 15 min

Ingredients:

1/2 cup butter
1 tsp vanilla extract
3/4 cup sugar
2 eggs
1 cup self-raising flour
1/2 cup milk (1% fat)

Homemade buttercake is a classic and delightful treat that is perfect for any occasion. With its rich, buttery flavor and soft, tender crumb, it's a favorite among cake lovers. This easy-to-follow recipe requires just a few basic ingredients that you likely already have in your kitchen.

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This can be done using an electric mixer on medium speed for about 3-5 minutes.

3. Add Vanilla and Eggs: Beat in the vanilla extract. Then add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue to beat the mixture until it's well combined and smooth.

4. Combine Dry and Wet Ingredients: Gradually add the self-raising flour into the butter mixture, alternating with the milk. Start and end with the flour, mixing just until combined after each addition. Be careful not to overmix, as this can make the cake tough.

5. Pour into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

6. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and spring back when lightly pressed.

7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8. Serve: Once cooled, your homemade buttercake is ready to be served. Enjoy it plain, or with a dusting of powdered sugar, a scoop of ice cream, or a dollop of whipped cream.

There you have it, a delicious homemade buttercake that is simple to make and sure to impress. Whether you're baking for a special event or just a sweet treat for yourself, this buttercake is a reliable recipe that's bound to become a staple in your kitchen. Enjoy your baking!

Homemade buttercake FAQ:

What is the baking time for homemade buttercake?

Bake the homemade buttercake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

How do I know when the buttercake is done?

The buttercake is done when it is golden brown on top, springs back when lightly pressed, and a toothpick inserted in the center comes out clean. If it takes longer than 30 minutes, check every few minutes.

What size pan should I use for this recipe?

Use a 9-inch (23 cm) round cake pan for this buttercake recipe. Make sure to grease and line it with parchment paper for easy removal.

Can I substitute ingredients in this buttercake recipe?

Yes, you can substitute unsalted butter for salted butter and use all-purpose flour instead of self-raising flour by adding 1 1/2 teaspoons of baking powder per cup of flour. Other substitutions may affect the cake's texture and flavor.

How should I store leftover buttercake?

Store leftover buttercake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months; wrap it tightly in plastic wrap and aluminum foil.

Cooking Tips:

- Make sure your butter is at room temperature for easier creaming with sugar.

- For a lighter cake, sift the self-raising flour before adding it to the mixture.

- Do not overmix the batter once you've added the flour; this can make the cake dense.

- Use 1% fat milk for a lighter texture, but whole milk can be substituted for a richer flavor.

- Check the cake's doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.

- Allow the cake to cool completely on a wire rack before slicing to prevent it from crumbling.

Nutrition Facts

6 Servings
Calories 360kcal
Protein 6g
Carbohydrates 44g
Fiber 0.75g
Sugar 27g
Fat 18g

Homemade buttercake