Preheat the oven to 170°C (340°F). Line a square or rectangular baking pan with parchment paper and lightly grease it with butter or oil.
In a large mixing bowl, add the softened butter and sugar. Beat using an electric mixer on medium-high speed for 3 to 5 minutes until the mixture becomes pale, creamy, and fluffy. Proper creaming incorporates air, which is essential for a soft cake.
Add the eggs one at a time. Beat well after each addition until fully incorporated. Do not rush this step. Add vanilla essence and mix briefly.
In a separate bowl, combine flour, baking powder, and salt. Mix well.
Add the dry ingredients to the butter mixture in three portions, alternating with milk. Begin and end with dry ingredients. Mix on low speed or fold gently using a spatula. Stop mixing as soon as the batter is smooth. Overmixing will make the cake tough.
Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release trapped air bubbles.
Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean and dry. The top should be golden and spring back lightly when touched.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then remove and cool completely on a wire rack before slicing.
Serving Ideas
Butter cake tastes great on its own, but it can also be served with powdered sugar, fresh fruits, whipped cream, chocolate ganache, or buttercream frosting. It works perfectly as a base cake for birthdays and celebrations.
Storage Instructions
Store the cake at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture. The cake can also be frozen for up to 2 months when wrapped tightly.
Pro Tips for Perfect Butter Cake
Use high-quality butter for the best flavor. Butter is the star ingredient in this cake.
Cream butter and sugar until very light and fluffy. This step determines how soft the cake will be.
Always sift the flour. This prevents lumps and helps create a lighter crumb.
Never overmix after adding flour. Mix just until combined.
Do not open the oven door during the first 30 minutes of baking, as this can cause the cake to sink.
If the top is browning too quickly, loosely cover with aluminum foil during the last 10 minutes of baking.
Common Problems and Solutions
If the cake is dense, the butter and sugar were likely under-creamed or the batter was overmixed.
If the cake sinks in the middle, the oven temperature may be too low or the cake was removed too early.
If the cake is dry, it was likely overbaked or too much flour was used.
If the batter looks curdled, continue mixing gently. It usually fixes itself after adding flour.
Frequently Asked Questions (FAQ)
Can I use salted butter?
Yes, but reduce or skip the added salt.
Can I replace milk with yogurt or buttermilk?
Yes, use the same quantity. Yogurt or buttermilk will make the cake extra moist.
Can I bake this cake in a round pan?
Yes, an 8-inch round pan works well. Baking time may vary slightly.
Can I make this cake without an electric mixer?
Yes, but it requires strong hand mixing. Make sure the butter is very soft.
Can I add flavors like chocolate or orange?
Yes. You can add cocoa powder, chocolate chips, citrus zest, or nuts with minor adjustments.
Is this cake suitable for frosting?
Yes, this butter cake is strong enough to hold buttercream or whipped cream frosting.
