Butter Cake

Ingredients

• 227 g (1 cup)unsalted butter, softened
• 300 g (1½ cups)granulated sugar
• 4 largeeggs, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• 240 g (2 cups)plain flour
• 5 ml (1 teaspoon)baking powder
• 1.25 ml (¼ teaspoon)salt
• 120 ml (½ cup)milk

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C. Grease and flour a 23 × 13 cm loaf tin, or line it with baking parchment, leaving some overhang to help lift out the cake.

2. 2

   Cream butter and sugar

   In a large bowl, beat the softened butter and granulated sugar with a hand or stand mixer until pale and fluffy.

3. 3

   Add eggs and vanilla

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla until combined.

4. 4

   Mix dry ingredients

   In a separate bowl, sift together the plain flour, baking powder and salt.

5. 5

   Combine the batter

   Add the dry mixture to the butter mixture in stages, alternating with the milk. Start and finish with the dry ingredients, mixing just until each addition is incorporated; avoid overmixing.

6. 6

   Fill the tin

   Spoon the batter into the prepared loaf tin and spread it evenly with a spatula.

7. 7

   Bake the cake

   Bake for 45–50 minutes, until a toothpick inserted into the centre comes out clean.

8. 8

   Cool completely

   Leave the cake in the tin for about 10 minutes, then transfer it to a wire rack and let it cool completely before slicing.

9. 9

   Slice and serve

   Cut the cooled butter cake into thick slices and serve.

What is butter cake?

Butter cake is a familiar style of American home baking, made by creaming butter and sugar before adding eggs, flour and milk. Its appeal is a straightforward, buttery flavour and a fine, tender crumb.

This version is baked in a loaf tin, so it is easy to portion and share. Creaming the butter and sugar first helps give the cake a lighter texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 7g protein, 62g carbs, 26g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies much of the fat; eggs and milk contribute some protein. Serve a slice with fresh fruit or berries for a more balanced plate.

Why room-temperature ingredients matter

Soft butter: it should yield when pressed but still hold its shape. Butter that is too cold will not cream smoothly with the sugar.

Room-temperature eggs: they blend more readily into the creamed mixture. Add them one at a time to help keep the batter cohesive.

Creaming and mixing

Cream well: beat the butter and sugar until the mixture looks pale and fluffy, rather than stopping as soon as they are combined.

Mix gently: once the flour goes in, alternate it with the milk and stop as soon as the batter is combined. Excess mixing can make the finished crumb less tender.

Getting the bake right

Check the centre: insert a toothpick into the middle after 45 minutes. If it comes out clean, the cake is ready; otherwise, continue baking and check again.

Allow for your oven: baking can take 45–50 minutes, so use the doneness cue as well as the time. Leave the cake in the tin for about 10 minutes before moving it to a rack.

A good loaf-tin finish

Prepare the tin: greasing and flouring helps the cake release, while parchment with an overhang gives you a lift-out handle. Spread the batter evenly so it bakes at a consistent depth.

Cool before slicing: the cake is delicate while warm. Letting it cool completely helps the slices hold their shape.

How to serve butter cake

Serve a thick slice on its own with tea or coffee, or add fresh berries for a fruity contrast. A spoonful of lightly whipped cream also makes it a simple plated dessert.

The cake has a rich, sweet flavour, so a tart accompaniment such as berries can balance the plate without changing the bake itself.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing.
• Use parchment overhanging the tin if you want an easy way to lift out the loaf.
• Beat the butter and sugar until genuinely fluffy before adding the eggs.
• Add the eggs individually and mix well after each one.
• Once the flour is added, mix only until the batter comes together.
• Check the centre with a toothpick from 45 minutes onwards.

Variations

• Add lemon: stir finely grated lemon zest into the creamed butter and sugar.
• Add almond: use almond extract in place of the vanilla for a different aroma.
• Add berries: serve slices with fresh berries for a bright, fruity contrast.
• Add warm spice: mix a little ground cinnamon into the sifted dry ingredients.
• Add a simple topping: dust the cooled loaf lightly with icing sugar before serving.

Common mistakes to avoid

• Cold butter: it will not cream easily; soften it until it yields to a gentle press.
• Adding eggs too quickly: the mixture may look uneven; beat them in one at a time.
• Overmixing the batter: this can make the crumb less tender; stop when the flour is just incorporated.
• Uneven batter: a lopsided spread may bake inconsistently; level it in the tin with a spatula.
• Slicing while warm: the loaf may crumble; cool it completely on a wire rack first.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave if you prefer it warm.

Frequently asked questions