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Fail-Proof Butter Cake Recipe (Moist & Easy)

Fail-Proof Butter Cake Recipe

A classic moist butter cake with a tender crumb, buttery flavor, and vanilla aroma. It is simple enough for a beginner and delicious enough to serve for birthdays, holidays, or afternoon tea.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened
  • 1 cup Granulated or caster sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
Wet Ingredients
  • 1/2 cup Whole milk, room temperature

Method
 

Step-by-Step
  1. Grease and line an 8- or 9-inch round cake pan with parchment. Preheat the oven to 350°F (175°C), or 325°F (165°C) if using a dark-colored pan.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. In a separate large bowl, beat the softened butter and sugar for 3 to 5 minutes, until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Add the dry ingredients in two or three additions, alternating with the milk. Mix only until the batter is smooth.
  5. Spread the batter evenly in the prepared pan. Bake for 35 to 45 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Let the cake rest in the pan for 10 to 15 minutes, then turn it out onto a wire rack. Cool completely before slicing or decorating.

Notes

For the best texture, use room-temperature butter, eggs, and milk. Cream the butter and sugar thoroughly, but do not overmix once the flour has been added. Store the cooled cake covered at room temperature for up to 3 days.