Soft Butter Cake
Alright, buckle up, because I am *so* excited to share this soft butter cake recipe with you! Imagine biting into a cake that’s fluffy, buttery, and melts in your mouth like a dream. Honestly, this is the kind of cake that instantly makes any moment feel special — whether you’re celebrating or just sneaking a little treat after dinner. It’s one of those magical recipes that’s super easy but delivers *big* on flavor and texture. Plus, it fills your kitchen with that irresistible buttery, vanilla-y aroma that’ll have everyone asking, “What’s baking?” Trust me, once you try this, your go-to dessert list just got a fantastic new member!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
For the Soft Butter Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk, room temperature
- 2 tsp pure 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 line it with parchment paper for an easy release). Then, in a large bowl, cream together 1 cup softened butter and 1 ½ cups sugar using a hand or stand mixer until it’s pale, fluffy, and slightly airy — about 4 to 5 minutes. This step is key for that melt-in-your-mouth texture!
Step 2:
Next, add the eggs one at a time, beating well after each addition. This keeps the batter smooth and prevents it from curdling, which can sometimes happen when you add eggs all at once.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Then, alternate adding the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients — this keeps everything evenly mixed but not overworked. Don’t forget the vanilla extract for that lovely flavor boost.
Step 4:
Pour the batter into your prepared pan and smooth the top with a spatula. Give the pan a little tap on the counter to release any big air bubbles.
Step 5:
Bake in the center of your oven for about 35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs clinging. The cake should be golden and spring back gently to the touch.
Step 6:
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This rest helps it set perfectly so it slices just right.
Variations & Tips
- Try swapping half the milk for buttermilk for extra tanginess and moisture.
- Fold in ½ cup fresh berries or chocolate chips for a fun twist.
- If you want a richer cake, substitute ½ cup of butter with cream cheese.
- For a lighter texture, sift the flour before measuring.
- If the cake browns too fast, tent it loosely with foil halfway through baking.
- Use room temperature ingredients; it makes mixing smoother and helps the cake rise evenly.
How I Like to Serve It
This soft butter cake is perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream on top. In the spring, I love pairing it with fresh berries and a drizzle of honey. For cozier fall days, a sprinkle of cinnamon sugar on the finished slices adds a small, comforting kick.
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days.
- Reheat gently in the microwave for 10-15 seconds to bring back that soft, fresh-baked vibe.
Closing: This soft butter cake is one of those recipes that practically guarantees a happy kitchen — it’s simple, reliable, and absolutely delicious 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.
