Description
This Old Fashioned Butter Cake is a classic, moist, and tender cake featuring a rich buttery flavor. Perfect for any occasion, it combines simple pantry staples into a delightful dessert with a soft crumb, baked to golden perfection in your oven.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square cake pan or a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar. Beat for about 4-5 minutes until the mixture is light and fluffy, ensuring a smooth batter.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter-sugar mixture, beating well after each addition to incorporate properly. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Pour and Bake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool and Serve: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your delicious homemade butter cake!
Notes
- Ensure the butter is softened to room temperature for easier creaming and a lighter texture.
- Do not overmix the batter once you add the dry ingredients to avoid a tough cake.
- Use whole milk for a richer flavor and moist crumb; low-fat milk can be substituted but may alter texture slightly.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week.
- Optional: Dust with powdered sugar or serve with fresh berries and whipped cream for an extra special touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
