🍰 Classic Butter Cake
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Servings: 10–12
Pan: Two 9-inch round pans or one 9×13 pan
⭐ Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1 cup whole milk, room temperature
🍳 Instructions
1. Prepare the pans
- Preheat oven to 350°F (175°C).
- Grease and flour your pans or line with parchment paper.
2. Mix dry ingredients
In a bowl, whisk together:
✔ flour
✔ baking powder
✔ salt
Set aside.
3. Cream butter and sugar
- In a large mixing bowl, beat butter + sugar on medium-high speed for 3–4 minutes until light, pale, and fluffy.
- Scrape down the bowl halfway through.
This step creates the tender cake crumb.
4. Add eggs and vanilla
- Add eggs one at a time, beating after each addition.
- Mix in the vanilla extract.
Batter should be smooth and creamy.
5. Add dry ingredients and milk (alternating)
- Add ⅓ of the dry mixture, mix lightly.
- Add ½ of the milk, mix lightly.
- Repeat until everything is incorporated.
Important: Do not overmix — mix just until combined.
6. Bake
- Pour batter into prepared pans.
- Bake for 28–35 minutes, depending on pan size.
- 9-inch rounds: 28–32 min
- 9×13 pan: 32–35 min
- Cake is done when:
✔ a toothpick comes out clean
✔ the top springs back when touched
7. Cool
- Let cakes cool in pan 10 minutes.
- Transfer to wire rack to cool completely before frosting.
🎂 Serving Ideas
Pair with:
- Vanilla buttercream
- Chocolate frosting
- Whipped cream & fresh berries
- Cream cheese frosting
- Lemon curd filling
💡 Tips for the BEST Butter Cake
- Use room-temperature butter, eggs & milk.
- Cream butter & sugar long enough — this traps air.
- Don’t overmix after adding flour.
- For extra richness, substitute ½ cup of milk with sour cream.