Here’s a simple and delicious Creamy Butter Cake recipe — soft, buttery, and rich with a melt-in-your-mouth texture. Perfect with tea or coffee!
🧈 Creamy Butter Cake Recipe
Ingredients
-
1 cup (225 g) unsalted butter, softened
-
1 ½ cups (300 g) granulated sugar
-
4 large eggs, room temperature
-
2 ½ cups (315 g) all-purpose flour
-
2 tsp baking powder
-
½ tsp salt
-
1 cup (240 ml) whole milk (or evaporated milk for extra creaminess)
-
1 tsp vanilla extract
Optional for Extra Creaminess:
-
½ cup (120 ml) heavy cream (replace half of the milk)
Instructions
-
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 8-inch pans).
-
Cream butter & sugar: In a large bowl, beat the butter and sugar together until pale, fluffy, and creamy (about 3–5 minutes).
-
Add eggs: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
-
Dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
-
Combine: Gradually add the dry mixture to the wet, alternating with milk (and cream if using). Start and end with flour. Mix until just combined — don’t overmix.
-
Bake: Pour batter into prepared pan. Bake 40–45 minutes (for 9×13) or 30–35 minutes (for round pans), until a toothpick comes out clean.
-
Cool & serve: Let cool in the pan for 10 minutes, then remove to a wire rack. Serve plain, dusted with powdered sugar, or with a drizzle of cream glaze.
✨ Tip: For an extra indulgent version, poke holes in the warm cake and pour over a mixture of sweetened condensed milk + heavy cream — it becomes a “butter cream poke cake.”