Moist Butter Cake

Ingredients

• 125 gbutter, softened
• 1 tspvanilla essence
• 275 g (1¼ cups)caster sugar
• 3eggs, at room temperature
• 150 g (1 cup)plain flour
• 75 g (½ cup)self-raising flour
• ¼ tspbicarbonate of soda
• 125 ml (½ cup)milk, at room temperature
• A little, optionalicing sugar, sifted

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 180°C, starting 10 minutes before baking. Grease a deep 20 cm round cake tin and line its base with baking paper.

2. 2

   Mix the batter

   Put the ingredients in a medium bowl. Beat with an electric mixer on low speed until just combined, then beat on medium until smooth and paler in colour. Pour the mixture into the prepared tin.

3. 3

   Bake the cake

   Bake in the preheated oven for 40–50 minutes, or until a skewer inserted into the cake comes out clean.

4. 4

   Cool and finish

   Leave the cake in the tin for 5 minutes, then turn it out onto a wire rack. Turn it top-side up to cool. If you like, dust with a little sifted icing sugar.

What is butter cake?

Butter cake is a familiar style of home-baked cake, with butter and sugar beaten together with eggs and flour for a tender crumb. This version uses both plain and self-raising flour, along with a little bicarbonate of soda.

The recipe keeps the flavour simple, with vanilla lending a gentle aroma. Its straightforward mixing method makes it a useful cake to serve on its own or alongside fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 775 calories, 12g protein, 113g carbs, 30g fat.

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

The ingredients that matter

Softened butter: it blends more readily into the batter than cold, firm butter, helping the mixture become smooth.

Room-temperature eggs and milk: these are easier to incorporate evenly into the mixture. Measure the flours carefully so the cake does not become heavy.

Mixing the batter

Low speed first: mix only until the ingredients are combined, then increase to medium speed. The batter should look smooth and paler before you pour it into the tin.

Avoid prolonged beating after the flour is incorporated; stop once the stated smooth, pale consistency is reached.

How to check it is baked

Use the time as a guide: begin checking at 40 minutes, as the recipe gives a 40–50 minute baking window.

A clean skewer: push it into the cake and look for it to come out without wet batter. If batter clings to it, bake for a little longer and check again.

Cooling and serving

Brief rest: leave the cake in its tin for 5 minutes before turning it out onto a wire rack. Turn it top-side up so it can cool in its intended position.

Serve plain, or finish with a light dusting of sifted icing sugar. A slice also pairs well with fresh berries or a spoonful of yoghurt.

Timing and equipment

Oven preparation: preheat to 180°C, beginning 10 minutes before baking as directed. Grease a deep 20 cm round tin and line its base with baking paper.

The total time is not specified, so allow for mixing, 40–50 minutes in the oven and cooling before serving.

Recipe notes & tips

• Let the butter soften before mixing so it can blend smoothly.
• Bring the eggs and milk to room temperature as directed.
• Start checking the cake at 40 minutes rather than waiting until the end of the baking range.
• Use a skewer to check the centre for wet batter before removing the cake from the oven.
• Let the cake rest in the tin for 5 minutes before turning it out.
• Sift the optional icing sugar over the cake once it has cooled.

Variations

• Citrus note: add finely grated lemon zest to the batter for a fresh aroma.
• Berry side: serve slices with fresh berries rather than mixing fruit into the cake.
• Spiced finish: add a light dusting of cinnamon along with the icing sugar.
• Creamy serving: pair each slice with a spoonful of whipped cream.
• Yoghurt pairing: serve with plain yoghurt for a tangy contrast.

Common mistakes to avoid

• Cold butter: it is harder to blend evenly; soften it before starting.
• Overmixing: beating for longer than needed after the flour is added can make the crumb heavier; stop when smooth and pale.
• Skipping the tin lining: the cake may be harder to release; line the base with baking paper as directed.
• Opening the oven too early: the cake may not be ready to assess; wait until near the start of the 40–50 minute range.
• Turning out immediately: the cake is more delicate while hot; leave it in the tin for 5 minutes first.

How to store

Once completely cool, keep the cake in an airtight container at room temperature and eat within 3 days. Rewarm a slice briefly in the microwave if you prefer it warm.

Frequently asked questions