Okay, let me confess: this Rich Butter Cake has been my go-to for every celebration since I can remember. When I was little, the smell of butter melting in the oven and vanilla filling the kitchen always meant something wonderful was about to happen. It’s that golden, buttery aroma that wraps around you like a warm hug. What I love most is how it’s both simple and indulgent — a little buttery slice of heaven with a tender crumb that melts in your mouth. If you want a cake that feels special but won’t stress you out, this one’s a winner every single time. Trust me, once you try it, your oven will never be the same!
Quick Facts
Yield: Serves 8–10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients
For the Main Dish:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk, at room temperature
2 tsp vanilla extract
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan (or a similar size baking dish). In a large bowl, cream together the softened butter and sugar with a mixer until the mixture is light and fluffy—this usually takes about 3-5 minutes. You want it to look pale and airy because this is where the cake gets its lovely rise and texture.
Step 2:
Next, add the eggs one at a time, beating well after each addition. Make sure your eggs are room temperature—cold eggs can cause the batter to curdle, which we definitely want to avoid.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the baking powder for a perfect rise.
Step 4:
Now, add the dry ingredients to your butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Don’t overmix; fold gently just until everything is combined. Stir in your vanilla extract.
Step 5:
Pour the batter into your prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
Step 6:
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts browning too fast, loosely tent it with foil for the last 10 minutes. Let it cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Variations & Tips
For a citrus twist, add 1 tbsp lemon or orange zest to the batter.
Swap out whole milk for buttermilk to get a slightly tangier and moister crumb.
Try folding in 1 cup of fresh berries or chocolate chips for some fun texture.
If you don’t have a loaf pan, a 9-inch round springform pan works beautifully, though baking time may vary slightly.
Use salted butter if that’s what you have on hand—just skip the extra salt in the dry ingredients.
How I Like to Serve It
This cake is fantastic just as it is—perfect for afternoon coffee or tea. But on chilly days, I love serving it warm with a scoop of vanilla ice cream or a drizzle of homemade caramel sauce. It also shines at brunch alongside fresh fruit and whipped cream for a light, elegant touch.
Notes
Store leftover cake airtight at room temperature for up to 3 days, or freeze for up to 2 months.
To reheat, pop slices in the microwave for 10–15 seconds to bring that butter back to life!
Closing: This Rich Butter Cake is my forever favorite because it’s as reliable as grandma’s hug—with buttery goodness every single time.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
