Soft Butter Cake Recipe
If you love cakes that are plush, golden, and melt-in-your-mouth tender, you’re in for a treat with this Soft Butter Cake. It’s one of those timeless bakes that never goes out of style — a true crowd-pleaser whether you dress it up for a celebration or enjoy a plain slice with coffee. With a rich buttery taste and a delicate, fluffy crumb, this classic recipe is a keeper you’ll want to make again and again for birthdays, potlucks, or just because. The aroma alone is enough to make your kitchen the coziest spot in the house!
Ingredients You’ll Need
The magic of Soft Butter Cake lies in its simplicity. Each ingredient is a star in its own right, working together to create that signature softness, golden color, and irresistible flavor. Here’s what you’ll need and why it matters:
- Unsalted butter, softened: The heart of this cake! Butter gives the cake its richness and signature soft, tender crumb.
- Granulated sugar: Not just for sweetness — sugar helps create a fluffy texture by aerating the butter as you cream them together.
- Large eggs, room temperature: Eggs bind everything together and add structure, while also making the cake light and moist.
- All-purpose flour: The foundation of the cake, offering just the right amount of structure without making it dense.
- Baking powder: This rising agent gives your Soft Butter Cake its lovely height and pillowy softness.
- Salt: Just a touch enhances all the flavors and balances the sweetness.
- Whole milk, room temperature: Adds moisture and keeps the crumb tender and rich.
- Vanilla extract: A splash of vanilla rounds out the flavors and makes the whole cake sing with warmth.
How to Make Soft Butter Cake
Step 1: Prepare the Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans, making sure every corner is coated so your Soft Butter Cake releases easily once baked. A quick dusting of flour after greasing helps prevent sticking and gives the cake edges a lovely texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter and granulated sugar together until light and fluffy — about 3 to 4 minutes. This step is crucial because it traps air in the mixture, setting the stage for a tender, lofty cake. Don’t rush it; the fluffier your mixture, the softer your finished cake.
Step 3: Add Eggs, One at a Time
Add the eggs to your creamed mixture one by one, beating well after each addition. This helps the eggs incorporate evenly for a smooth, cohesive batter. Room temperature eggs blend more easily and help maintain that creamy texture you’re after in a Soft Butter Cake.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing your dry ingredients separately ensures even distribution, so you won’t get any pockets of baking powder or salt in your final cake.
Step 5: Combine Wet and Dry Ingredients Alternately
Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Stir gently after each addition, just until combined — over-mixing at this stage can lead to a dense cake, so be gentle. You’re aiming for a silky, smooth batter.
Step 6: Stir in Vanilla and Bake
Gently fold in the vanilla extract, then pour the batter into your prepared pan(s). Smooth the top with a spatula and pop it in the oven. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is a gorgeous, light golden brown.
Step 7: Cool and Serve
Let your Soft Butter Cake cool completely in the pan before slicing or frosting. Cooling in the pan keeps the cake moist and prevents it from breaking apart. Once cooled, it’s ready to be enjoyed however you like!
How to Serve Soft Butter Cake
Garnishes
A sprinkle of powdered sugar is all you need to highlight the buttery flavor, but you can also top slices with a dollop of freshly whipped cream or a handful of juicy berries. For special occasions, a simple glaze or a dusting of cocoa powder adds flair without overpowering the cake’s delicate taste.
Side Dishes
Pair your Soft Butter Cake with a scoop of vanilla or strawberry ice cream for a classic dessert duo. Fresh fruit salad, a drizzle of warm caramel, or even a spoonful of lemon curd can complement the cake’s richness and bring out its sunny flavors.
Creative Ways to Present
Try cutting the cake into small squares and serving on a tiered platter for an elegant afternoon tea. Or, layer with whipped cream and berries in a trifle dish for a show-stopping centerpiece. Cupcake versions of Soft Butter Cake are also a hit at parties — just adjust the baking time accordingly.
Make Ahead and Storage
Storing Leftovers
Store leftover Soft Butter Cake in an airtight container at room temperature for up to three days. This keeps the cake moist, soft, and ready to enjoy whenever you need a little treat.
Freezing
Want to save some for later? Wrap slices or whole sections tightly in plastic wrap, then place them in a freezer-safe bag or container. The Soft Butter Cake freezes beautifully for up to three months. Thaw at room temperature when you’re ready to indulge again.
Reheating
To bring back that just-baked warmth, pop a slice in the microwave for about 10 seconds, or warm in a low oven for a few minutes. This refreshes the cake and makes it taste like it came straight out of the oven.
FAQs
Can I make Soft Butter Cake ahead of time?
Absolutely! This cake is a dream for make-ahead baking. Bake it the day before your event and keep it covered at room temperature; the flavor actually deepens after a day, making it even more delicious.
Can I use salted butter instead of unsalted?
You can, but be sure to reduce or omit the added salt in the recipe. Unsalted butter lets you control the exact saltiness and brings out the pure buttery flavor that makes Soft Butter Cake so irresistible.
What’s the best way to ensure my cake is soft and fluffy?
Let all your ingredients come to room temperature before you start. Cream the butter and sugar thoroughly to aerate the batter, and avoid over-mixing once the flour is added — these steps guarantee a Soft Butter Cake with a tender, pillowy crumb every time.
Can I add flavors or mix-ins to this cake?
Definitely! While the classic version is lovely on its own, feel free to add a little lemon zest, almond extract, or fold in a handful of mini chocolate chips or berries for a fun twist. Just be careful not to add too much moisture.
Can I bake this recipe as cupcakes?
Yes, you can transform Soft Butter Cake into delightful cupcakes. Fill lined muffin tins about two-thirds full and bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out clean.
Final Thoughts
If you’re searching for a bake that’s simple yet extraordinary, Soft Butter Cake is your answer. There’s something magical about its golden crumb and rich, buttery aroma that brings joy to any occasion. I hope you’ll treat yourself to a slice — or two — and make this classic a regular in your baking rotation!
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Soft Butter Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Soft Butter Cake is a classic American dessert known for its moist, tender crumb and rich buttery flavor. Perfectly balanced with vanilla and baked to a golden finish, this cake is ideal for any celebration or a simple sweet treat. Its fluffy texture comes from creaming the butter and sugar and alternating dry ingredients with milk, making it delightfully soft and easy to slice.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round pans for easy release after baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step is key to incorporating air and achieving the cake’s soft texture.
- Add eggs: Add the eggs one at a time, mixing well after each addition to ensure even incorporation and prevent curdling.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Add vanilla: Stir in the vanilla extract for flavor enhancement.
- Bake: Pour the batter evenly into the prepared pan(s), smoothing the surface with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before slicing or frosting as desired. This helps the cake set and makes slicing easier.
Notes
- This cake tastes wonderful on its own, dusted with powdered sugar or topped with whipped cream and fresh berries.
- Ensure butter, eggs, and milk are all at room temperature before starting to get the fluffiest texture.
- You can use this cake as a base for layered cakes or decorate with your favorite frosting.
- For a lighter version, substitute part of the butter with unsweetened applesauce, though it may slightly alter the texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
