The Famous Butter Cake: Moist, Rich, and Unforgettable

This Famous Butter Cake is everything a classic cake should be—moist, golden, rich in flavor, and incredibly easy to make. With a soft crumb and buttery aroma that fills the kitchen as it bakes, it’s a timeless dessert that I always come back to. Whether served plain, with a dusting of powdered sugar, or topped with berries and cream, this cake always delivers pure comfort and indulgence.

Why I Love This Recipe

I love this butter cake because it has the perfect balance of sweetness and richness. The texture is light yet velvety, and the flavor is warm, buttery, and just a little nostalgic. It’s also one of the most versatile cakes I make—I can serve it as a simple dessert, a tea-time snack, or dress it up for special occasions. Best of all, it uses ingredients I usually already have in my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Whole milk

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or a bundt pan.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate large bowl, I cream the softened butter and sugar until light and fluffy.

4. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla.

5. I alternate adding the dry ingredients and the milk to the butter mixture, mixing just until combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 35–45 minutes (depending on the pan used), or until a toothpick inserted in the center comes out clean.

8. I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe yields about 12 servings. Prep time takes 15 minutes, and baking requires 35–45 minutes depending on the type of pan.

Variations

I like to personalize this cake with a few creative twists:

• Add lemon or almond extract for a flavor variation.

• Swirl in a ribbon of cinnamon sugar before baking.

• Top with a simple glaze made from powdered sugar and milk.

• Serve with fresh fruit and whipped cream for a light finish.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. To serve warm, I microwave slices for 10–15 seconds or gently reheat in the oven at 300°F. It also freezes well for up to 2 months when wrapped tightly.

FAQs

What makes this butter cake so moist?

Using real butter and the right ratio of fat to flour keeps the cake rich and soft. I also make sure not to overmix the batter.

Can I use buttermilk instead of regular milk?

Yes, I sometimes substitute buttermilk for a slightly tangy flavor and extra tenderness.

Can I bake this in round cake pans?

Absolutely. I divide the batter between two 8-inch round pans and reduce the baking time slightly.

Is this cake good for layering?

Yes, this cake holds its shape well and works great for layer cakes with frosting or fruit filling.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free baking flour substitute. The texture may be slightly different, but it still tastes great.

Conclusion

This Famous Butter Cake is a dessert I never get tired of making—or eating. With its soft, rich crumb and irresistible flavor, it’s the kind of classic recipe that always satisfies. Whether served as-is or dressed up with toppings, this cake lives up to its name and continues to be a favorite every time I bake it.