Rich Butter Cake (Soft, Moist & Classic)
This rich butter cake is tender, flavorful, and perfectly balanced — not too sweet, with a deep buttery taste. Ideal for tea time, birthdays, or as a base for layered and frosted cakes.
Prep Time: 20 minutes
Bake Time: 45–55 minutes
Total Time: ~1 hour 15 minutes
Yield: 8–10 slices
Ingredients
Cake Batter
250 g unsalted butter, softened (room temperature)
250 g granulated sugar
5 large eggs, room temperature
300 g all-purpose flour
1½ tsp baking powder
½ tsp salt
120 ml milk, room temperature
1 tbsp vanilla extract
Equipment
9-inch (23 cm) round cake pan
or 8-inch square pan
Electric mixer (hand or stand)
Mixing bowls
Rubber spatula
Cooling rack
Method (Step-by-Step)
1️⃣ Preheat & Prepare
Preheat oven to 170°C (340°F)
Grease cake pan and line the bottom with parchment paper
Lightly flour the sides for easy release
2️⃣ Cream Butter & Sugar (Very Important!)
In a large bowl, beat butter and sugar on medium-high speed for 5–7 minutes
Mixture should become:
Pale in color
Light, fluffy, and creamy
This step creates air for a soft, rich crumb — don’t rush it
3️⃣ Add Eggs
Add eggs one at a time
Beat well after each addition
Scrape down the bowl after every egg
Batter should be smooth and glossy (not curdled)
4️⃣ Prepare Dry Ingredients
Sift together:
Flour
Baking powder
Salt
Sifting helps make the cake lighter and more even
5️⃣ Alternate Mixing
With mixer on low speed:
Add ⅓ of the flour
Add ½ of the milk
Add another ⅓ flour
Add remaining milk
Finish with last ⅓ flour
Mix just until combined
Do NOT overmix — this keeps the cake tender
6️⃣ Add Vanilla
Gently stir in vanilla extract
Final batter should be thick, smooth, and creamy
7️⃣ Bake
Pour batter into prepared pan
Smooth the top evenly
Bake for 45–55 minutes
Cake is ready when:
Top is golden
Center springs back when touched
Skewer inserted comes out clean or with a few crumbs
8️⃣ Cool Properly
Cool in pan for 10 minutes
Turn out onto a wire rack
Cool completely before slicing or decorating
Pro Tips for Best Results
✔️ Use room-temperature ingredients
✔️ Cream butter & sugar fully — this is the secret
✔️ Bake on the middle oven rack
✔️ If top browns too fast, cover loosely with foil
✔️ Weigh ingredients for best accuracy
Optional Variations
Lemon Butter Cake
Add zest of 2 lemons
Replace vanilla with lemon extract
Chocolate Butter Cake
Replace 50 g flour with cocoa powder
Add 100 g melted dark chocolate
Orange Butter Cake
Replace milk with fresh orange juice
Add orange zest
Layer Cake Version
Bake in two 8-inch pans
Bake 30–35 minutes
Fill with buttercream or whipped cream
Storage
Room temperature: 3 days (covered)
Refrigerator: 5–6 days
Freezer: up to 2 months (wrap tightly)
