Classic Butter Cake
A tender, moist cake with a rich buttery flavor. Perfect for birthdays or any celebration, this recipe creates a soft crumb that pairs beautifully with fresh fruit or a simple frosting.
Story
This classic butter cake is wonderfully versatile. The key is bringing all your ingredients to room temperature before you start—this ensures a smooth, lump-free batter and a tender texture once baked.
Ingredients
Instructions
Prepare your pans and oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This prevents sticking and makes cleanup a breeze.
Cream butter and sugar
In a large bowl, beat the softened butter until it's light and fluffy—about 3 minutes. Gradually add the sugar, continuing to beat until the mixture is pale and airy. Add eggs one at a time, beating well after each addition, then stir in the vanilla.
Combine wet and dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix gently until just combined—don't overmix or your cake will be tough.
Bake until golden
Divide the batter evenly between your prepared pans. Bake for 30-35 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean. The tops should be lightly golden.
Cool and serve
Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cool, you can layer them with jam, whipped cream, or your favorite frosting. Dust with powdered sugar for a simple finish.