Why This Butter Cake is a Must Bake
There’s nothing complicated about this cake, yet the results are incredibly satisfying. The balance of ingredients is dialed in to create a soft, moist, and tender crumb that stays fresh for days. Whether you serve it plain with tea or dress it up with berries and cream, it shines every time.
- Rich buttery flavor: Real butter gives this cake its signature depth and softness.
- Soft, tender crumb: Using cake flour ensures a fine, light texture that holds together beautifully.
- Simple ingredients: No fancy components or tools just pantry staples.
- Versatile base: Easily flavored with citrus zest, chocolate, or nuts to suit any occasion.
- Great for any time: Serve for birthdays, brunches, or simply as a sweet weekday treat.
Step by Step Guide to Baking a Super Soft Moist Butter Cake
Baking this cake is a simple, joyful process. Take your time with the creaming step, measure carefully, and don’t rush the result is worth every minute.
Ingredients
- 1 ¾ cups (230 grams) cake flour
- ½ teaspoon baking powder
- 1 cup (250 grams) butter, softened
- 1 cup (200 grams) granulated sugar
- 5 eggs
- 1 teaspoon vanilla extract
- ¼ cup (59 ml) milk
Directions
1: Preheat and Prepare
- Preheat your oven to 350°F (180°C).
- Grease and line a 9×9 inch baking pan with parchment paper or non stick spray.
2: Sift the Dry Ingredients
- In a medium bowl, sift together the cake flour and baking powder. Set aside.
3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together until light, pale, and fluffy.
- This step should take about 3-5 minutes. Don’t rush it this is where air is incorporated for a soft texture.
4: Add Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth.
- Stir in the vanilla extract.
5: Alternate Dry and Milk
- Gradually add the flour mixture in three additions, alternating with the milk in two additions.
- Mix until just combined. Avoid overmixing stop as soon as the batter is smooth.
6: Bake and Cool
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chef’s Tips for a Perfect Butter Cake
How to Get a Lighter Crumb Every Time
I’ve made this cake in every kind of kitchen from pro bakeries to home setups and the rules stay the same. Want a consistently fluffy, moist result? Stick to these pro moves:
- Use room temperature ingredients: Cold eggs or milk can seize the butter and ruin the emulsion.
- Measure carefully: Cake flour is lighter than all purpose flour. Spoon it into the measuring cup and level it off don’t pack it.
- Don’t overmix: Once the flour goes in, go gently. Overmixing activates gluten, which makes the cake dense.
- Bake immediately: Once your batter is ready, get it in the oven. Delays can flatten the rise.
Flavor Variations and Topping Ideas
How to Make Your Butter Cake Unforgettable
This super soft moist butter cake is an all star on its own, but it’s also a blank canvas for flavor creativity. I love experimenting with variations depending on the season, occasion, or even just my pantry. Here are some ideas that take this cake to the next level:
- Lemon or Orange Zest: Add 1 tablespoon of finely grated citrus zest to the batter for a refreshing twist that cuts through the richness of the butter.
- Marble Cake Style: Swirl in ¼ cup of melted chocolate or cocoa powder mixed with a few tablespoons of batter for a marbled effect.
- Nutty Crunch: Fold in chopped toasted pecans, walnuts, or almonds for added texture and depth.
- Berry Boost: Top the cooled cake with whipped cream and a handful of fresh berries for a light summer treat.
- Caramel Glaze: Drizzle homemade caramel over the cake while warm, letting it soak into the top for extra moisture and flavor.
Storage, Make Ahead Tips, and Freezing
Keeping Your Cake Fresh
This cake stays incredibly soft for days one of the many reasons I love it. Here’s how I recommend storing it:
- Room Temperature: Keep covered in an airtight container for up to 3 days. I like to place a slice of bread in the container to help retain moisture.
- Refrigerate: Wrap tightly with plastic wrap and refrigerate for up to 5 days. Bring to room temp before serving for the best texture.
- Freeze: Wrap individual slices or the whole cake in plastic wrap, then foil. Store for up to 2 months. Thaw at room temperature overnight.
