Moist Butter Cake

Butter Cake is perfect for using up pantry staples! It is velvety, super buttery, and has a gorgeous golden crust.

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Decadently rich and tender with moist, fluffy, and oh-so-slightly-crisp edges, this butter cake is my new favorite bake. I know we have some tough contenders including my reigning champion vanilla cake or my pound cake, but this takes the prize (cake?).

Of course the fact that it is buttery and SUPER vanilla-forward helps, but the simplicity from the ingredients adds such… nostalgic and wonderful flavor undertones. It’s a classic taste–not at all plain–but you’ll pick up on it, and it’s divine! It’s also a wonderful way to use up ingredients you’d otherwise ignore, so win-win.

Why You’ll Love This Recipe

This butter cake shines because it keeps things classic and dependable while still feeling special.

Rich buttery flavor: Butter takes center stage and gives the cake its deep, comforting taste.

Soft and tender crumb: Each slice feels light yet satisfying.

Easy ingredients: Everything comes from basic pantry and fridge staples.

Versatile base: Works beautifully with fruit, cream, or simple dusting of sugar.

Crowd friendly: Everyone recognizes and loves a good butter cake.

Make ahead friendly: Tastes even better after resting for a few hours.

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Ingredients

For the Butter Cake Batter

• 225 g unsalted butter, cut into 8 pieces and softened
• 330 g caster sugar
• 4 large eggs, at room temperature
• 125 ml milk, whole or low fat 
• 2 tsp vanilla extract
• 265 g plain flour
• 1/4 cup cornflour
• 2 tsp baking powder
• 3/4 tsp salt

For Serving

• 400 g strawberries, halved
• 625 ml whipping cream
• 2 tbsp white sugar
• Extra vanilla extract, optional

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Step by Step Instructions

1. Prepare the Pan and Oven

Start by heating your oven to 170°C. Grease and line a round or rectangular cake pan with baking paper. This step helps the cake release easily and keeps the edges neat.

2. Cream Butter and Sugar

Place the softened butter and caster sugar in a large bowl. Beat them together until the mixture turns pale and fluffy. This step traps air and gives the cake its soft texture, so take a few minutes here.

3. Add the Eggs Slowly

Crack in the eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents curdling. Scrape the bowl as needed to keep everything evenly mixed.

4. Mix the Dry Ingredients

In a separate bowl, whisk together plain flour, cornflour, baking powder, and salt. This helps distribute the leavening evenly through the batter.

5. Combine Wet and Dry

Add half of the dry mixture to the butter mixture, then pour in the milk and vanilla extract. Finish with the remaining dry ingredients. Mix gently until just combined. The batter should look smooth and thick.

6. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for about 45 to 55 minutes until the top turns golden and a skewer comes out clean from the center. Let it cool in the pan briefly before turning out.

7. Prepare the Cream and Fruit

Whip the cream with white sugar and a touch of vanilla until soft peaks form. Slice the strawberries and keep them ready for serving. Layer the cakes and place halved strawberries evenly. You can also spread cream over strawberries and then the second layer of cake. Finally, finish off with spreading cream on sides and top.

Tips and Variations

• Use room temperature butter and eggs to keep the batter smooth.
• Swap strawberries with raspberries or blueberries when they’re in season.
• For a citrus twist, add lemon zest to the batter.
• If you want extra richness, brush the warm cake lightly with milk mixed with vanilla.
• I also enjoy serving slices lightly toasted the next day with cream on top.

Serving Suggestions

Butter Cake works beautifully on its own with a cup of tea or coffee. Add whipped cream and strawberries for a light dessert that feels fresh and balanced.

For gatherings, slice the cake and set out bowls of fruit and cream so everyone can dress their slice their own way. It fits right in at brunch tables or evening desserts.

Frequently Asked Questions

Can I use regular sugar instead of caster sugar?

Yes, regular sugar works fine, though caster sugar gives a slightly finer crumb.

How do I store the cake?

Keep it covered at room temperature for two days or in the fridge for up to four days.

Can I freeze butter cake?

Yes, wrap slices tightly and freeze for up to two months. Thaw at room temperature before serving.

Why add cornflour?

Cornflour softens the texture and makes the crumb lighter.

Can I bake this in a loaf pan?

Absolutely. Just adjust the baking time and check for doneness.

Final Thoughts

Butter Cake proves that simple baking often brings the most joy. The rich flavor, soft crumb, and endless serving options make it a recipe worth keeping close.