⭐ Super Soft Moist Butter Cake (Clean, Polished Version)

As a chef obsessed with texture, flavor, and that first warm bite of a cake fresh from the oven, this super soft moist butter cake is the recipe I keep coming back to. Every time it bakes, the rich scent of butter fills the kitchen, the crumb turns airy and delicate, and the golden crust practically glows.

It’s not just a cake — it’s a warm, buttery hug in every slice.

“When butter cake is done right, it’s like biting into a cloud made of cream and joy.” – @GoldenBakesDaily

Why This Butter Cake Is a Must-Bake

• Rich buttery flavor – real butter gives the cake depth, softness, and aroma.

• Soft, tender crumb – cake flour ensures a lighter, finer texture.

• Requires only simple ingredients – no fancy tools, just pantry staples.

• Versatile base – add citrus, chocolate, nuts, or berries effortlessly.

• Perfect for any occasion – birthdays, brunch, tea time, or everyday treats.

🍰 Step-by-Step Guide to the Softest Butter Cake

Ingredients

• 1 ¾ cups (230g) cake flour

• ½ teaspoon baking powder

• 1 cup (250g) butter, softened

• 1 cup (200g) granulated sugar

• 5 eggs

• 1 teaspoon vanilla extract

• ¼ cup (59 ml) milk

Directions

1. Preheat and Prepare

• Preheat oven to 350°F (180°C).

• Grease and line a 9×9-inch pan.

2. Sift Dry Ingredients

• Combine cake flour and baking powder.

• Sift and set aside.

3. Cream Butter and Sugar

• Beat softened butter and sugar until light, pale, and fluffy (3–5 minutes).

• This step builds air and gives the cake its soft texture.

4. Add Eggs and Vanilla

• Add eggs one at a time, mixing well after each.

• Stir in vanilla.

5. Add Flour and Milk

• Add the flour mixture in three parts, alternating with milk.

• Mix gently until just combined. Avoid overmixing.

6. Bake

• Pour batter into the pan, smooth the top.

• Bake 30–35 minutes, or until a toothpick comes out clean.

• Cool for 10 minutes in the pan, then on a rack.

“Butter cake is all about rhythm — cream slowly, mix gently, and bake patiently.” – @SoftCrumbSecrets

👨‍🍳 Chef’s Tips for a Perfect Butter Cake

• Use room-temperature ingredients to keep the batter smooth and well-emulsified.

• Measure the cake flour correctly: spoon it into the cup and level it off.

• Don’t overmix once the flour is added — this prevents dense or tough crumbs.

• Bake immediately after the batter is mixed; delays reduce rise.

Flavor boosters:

• Add orange or lemon zest

• Fold in mini chocolate chips

• Add a thin berry layer or cream filling

🌟 Flavor Variations

• Citrus Zest: 1 tbsp grated lemon or orange zest

• Marble Cake: swirl in chocolate or cocoa batter

• Nutty Crunch: add toasted almonds, walnuts, or pecans

• Berry Finish: top with whipped cream + fresh berries

• Caramel Drizzle: pour warm caramel over the cake

“Your cake doesn’t need frosting to impress — one smart twist can steal the show.” – @FlavorWhisperer

☕ Perfect Pairings

🧁 Storage, Make-Ahead & Freezing

Room Temperature

• Keeps soft 3 days in an airtight container.

• Add a slice of bread to maintain moisture.

Refrigerator

• Wrap tightly; keeps 5 days.

• Warm slightly before serving.

Freeze

• Wrap slices or whole cake in plastic + foil.

• Store up to 2 months.

• Thaw overnight at room temperature.

“The second day is when butter cakes hit peak flavor.” – @CakePrepPro

🥄 Nutrition (Per 1 Slice, 12 slices)

• Calories: 280

• Fat: 18g

• Carbohydrates: 26g

• Sugar: 15g

• Protein: 4g

• Fiber: 0.5g

• Sodium: 120mg

❓ Frequently Asked Questions

Can I use all-purpose flour?
Yes. Replace 1 cup with 1 cup minus 2 tbsp, then add 2 tbsp cornstarch.

Why is my cake dense?
Usually caused by overmixing or cold butter.

Can I use salted butter?
Yes — reduce any added salt.

Can I bake in a loaf or bundt pan?
Yes, but add more baking time.

Can I frost this cake?
Absolutely — cream cheese frosting, whipped cream, chocolate ganache, or glaze all work beautifully.

What’s the difference between butter cake and pound cake?
Butter cake is lighter and uses baking powder.
Pound cake is denser with equal ratios of ingredients.