This classic butter cake is made from scratch with simple pantry ingredients, creamed butter, and a gentle mixing method that keeps the crumb soft and tender. Bake it as a two-layer cake for a celebration or as a single cake to enjoy with coffee; the recipe is easy to frost, adapt, and make ahead.
Ingredients
- 2 1/2 cups (300 g) cake flour, sifted before measuring
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened but not greasy
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
- Optional for frosting: 1 cup (226 g) unsalted butter, softened; 3 cups (360 g) powdered sugar; 2 tablespoons milk or cream; 1 teaspoon vanilla extract; and a pinch of salt
Instructions
- Prepare the oven and pans. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line their bottoms with parchment rounds, then lightly flour the sides. Set the pans on a baking sheet if they are thin or prone to warping.
- Mix the dry ingredients. Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside. If you do not have cake flour, see the substitution in Tips rather than swapping flour by volume without adjusting it.
- Cream butter and sugar. In a large bowl with a hand mixer, or in a stand mixer fitted with the paddle, beat the butter on medium speed until smooth, about 30 seconds. Add the sugar gradually and beat for 3–4 minutes, scraping the bowl once or twice, until the mixture is pale and fluffy. This step adds air that helps the cake rise.
- Add eggs and vanilla. Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Scrape the bowl, then mix in the vanilla. If the batter looks slightly curdled, continue with the recipe; it usually comes together when the flour and milk are added.
- Alternate flour and milk. With the mixer on low, add about one-third of the flour mixture, followed by half the milk. Repeat, ending with the remaining flour. Mix only until no dry streaks remain, scraping the bottom of the bowl as needed. Avoid beating the finished batter, which can make the crumb tough.
- Fill the pans. Divide the batter evenly between the prepared pans and smooth the tops. Tap each pan gently on the counter once to dislodge large air pockets; do not knock out all the air from the batter.
- Bake and check. Bake for 25–32 minutes, rotating the pans after about 18 minutes if your oven heats unevenly. The cakes are ready when the tops spring back lightly, a toothpick inserted in the center comes out clean or with a few dry crumbs, and the edges begin to pull away from the pans. If using a food thermometer, the center should be about 200–205°F (93–96°C); a thermometer is optional for this cake.
- Cool completely. Set the pans on a rack for 10 minutes. Run a thin knife around the edges, turn the cakes out, remove the parchment, and cool right-side up until completely cool, about 1–2 hours. Do not frost warm cake, as the buttercream will melt.
- Make the optional buttercream. Beat the softened butter until creamy. Add the powdered sugar in a few additions on low speed, then add the milk, vanilla, and salt. Beat on medium until smooth and spreadable, scraping the bowl. Add a little more milk if it is too stiff, or powdered sugar if it is too loose.
- Assemble. If needed, level the cooled layers with a serrated knife. Place one layer on a serving plate, spread with about one-third of the frosting, and set the second layer on top. Frost the top and sides with the remaining buttercream, or serve the cake plain or lightly dusted with powdered sugar.
Tips
- Measure flour carefully. For the most reliable result, weigh it. If measuring with cups, fluff the flour, spoon it into the cup, and level it without packing. Too much flour can make the cake dry and dense.
- Bring ingredients to room temperature. Cool room-temperature butter should yield slightly when pressed, while eggs and milk should not be cold. Cold ingredients can make the creamed mixture look uneven and bake less evenly.
- No cake flour? For each cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. Whisk thoroughly and sift several times. The result is a useful substitute, though the texture may be a little less delicate.
- Watch the mixing and doneness. Cream thoroughly, but keep the mixer on low once flour is added. Ovens vary, so start checking at 25 minutes; baking too long is a common cause of dry cake.
Serving Suggestions
Serve slices plain, with a light dusting of powdered sugar, or with the buttercream in the recipe. Fresh berries and softly whipped cream make a simple accompaniment, while sliced peaches or stewed fruit work well when in season. For a dessert plate, add a small scoop of vanilla ice cream. Let refrigerated cake sit at room temperature for 20–30 minutes before serving so the butter softens and the crumb tastes tender.
Variations
For a citrus cake, add 1 tablespoon finely grated lemon or orange zest with the sugar, and use a little citrus juice in the frosting if desired. For a simple almond note, replace 1/2 teaspoon of the vanilla with almond extract. To make a 9-by-13-inch sheet cake, grease and line the pan as appropriate, spread in the batter, and bake at 350°F (175°C) for about 30–38 minutes, checking for the same doneness cues. For cupcakes, fill lined cups about two-thirds full and begin checking after 18 minutes; the yield and exact time depend on liner size. Avoid adding extra liquid or fruit without adjusting the recipe, as that can affect the cake’s structure.
Storage and Reheating
Keep an unfrosted cake tightly wrapped at room temperature for up to 2 days, or refrigerate it for up to 5 days. Store frosted cake covered in the refrigerator for up to 5 days, especially if the frosting or any filling is perishable; let it sit out for 20–30 minutes before serving. For longer storage, wrap individual unfrosted layers or slices well and freeze for up to 2 months. Thaw wrapped cake in the refrigerator overnight or at room temperature until thawed. Cake does not need reheating; if you prefer a slightly warm slice, microwave it briefly, about 5–10 seconds, and check that it is warm rather than hot. Do not leave cake with perishable fillings at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make this butter cake without a stand mixer?
Yes. A hand mixer works well; use a large bowl and scrape it regularly. You can mix by hand with a sturdy whisk and spatula, but creaming butter and sugar properly takes more effort and several minutes.
Why did my cake turn out dense?
Common causes include too much flour, butter that was too cold or too warm, insufficient creaming, overmixing after adding flour, or underbaking. Measure carefully and check the center with a toothpick near the earliest bake time.
Can I use salted butter?
Yes. Use the same amount and omit the 1/2 teaspoon salt. Salt levels vary by brand, so the finished cake may taste slightly different.
Can I bake this in one pan?
Yes. Use a greased and parchment-lined 9-by-13-inch pan and follow the sheet-cake timing in Variations. Do not pour all the batter into a single 8-inch round pan; it may overflow before the center bakes.
Can I make the layers ahead?
Yes. Once completely cool, wrap each layer tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 2 months. Thaw frozen layers while wrapped, then frost once they are fully thawed.
How can I tell when the cake is done without a thermometer?
Press the center lightly; it should spring back rather than stay indented. A toothpick should come out clean or with a few dry crumbs, and the cake edges should just begin to pull away from the pan.