As a chef who thrives on precision and indulgence, few bakes make me as proud as this rich butter cake. It’s that kind of cake that feels both nostalgic and luxurious melt in your mouth soft, deeply flavorful, and golden all the way through. Whether served plain, dressed up with cream, or layered with fruit, this is the butter cake you’ll return to again and again.
“The aroma of a real butter cake baking is what love must smell like rich, warm, and unforgettable.” – @BakeAndBloom
Why This Butter Cake Stands Out
Not all butter cakes are created equal. This one uses a double dairy boost full cream milk and milk powder for a depth of richness you simply won’t find in standard recipes. Combined with six eggs and sifted self raising flour, the texture is perfectly balanced: soft and tender with just enough crumb to hold its shape.
- Intensely buttery flavor: Real butter is the hero here don’t skimp, and don’t substitute.
- Deliciously moist texture: The milk and eggs create a soft crumb that never feels dry.
- Foolproof steps: No complicated folding or chilling. Just mix, pour, and bake.
- Elegant and versatile: Enjoy it plain, or dress it up with cream, fruits, or glazes.
- Perfect for any occasion: Birthdays, tea time, Sunday desserts it’s always a hit.
Want more buttery bakes? Don’t miss our easy vanilla pound cake or the super soft butter cake that pairs beautifully with coffee or whipped cream.
Step by Step Guide to the Perfect Rich Butter Cake
This cake bakes beautifully in a 9×9 inch pan, but you can also double the recipe for a layered celebration cake. Here’s how I prepare it from scratch, with zero shortcuts and maximum payoff.
Ingredients
- 250 grams (1 cup + 2 tablespoons) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 6 medium eggs
- 1 teaspoon vanilla essence
- 1 tablespoon milk powder
- 5 tablespoons full cream milk
- 280 grams (2 cups) self raising flour, sifted
Directions
1: Preheat and Prepare
- Preheat your oven to 350°F (180°C).
- Grease a 9×9 inch baking pan with butter and lightly dust it with flour.
2: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light, pale, and fluffy about 3 to 5 minutes with an electric mixer.
- This step is key for incorporating air and giving the cake its beautiful lift and texture.
3: Add Eggs and Vanilla
- Crack in the eggs one at a time, beating well after each addition.
- Mix in the vanilla essence for that subtle, aromatic depth.
4: Incorporate Milk Mixture
- In a small bowl, mix the milk powder and full cream milk until dissolved.
- Gradually pour this into the butter mixture and continue mixing until well combined.
5: Fold in Flour
- Using a spatula or low speed mixer, gently fold in the sifted self raising flour.
- Mix until just combined do not overmix or the cake may become dense.
6: Bake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
7: Cool and Serve
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
- Cool completely, then slice and serve or dress it up with powdered sugar or cream.
“A well made butter cake doesn’t need frosting the flavor speaks for itself, rich and comforting in every bite.” – @CrumbCrafters
Serving Ideas and Perfect Pairings
Dress It Up or Keep It Classic
This butter cake shines with just a dusting of powdered sugar, but it’s also a beautiful base for other toppings and sides. Here’s how I love to serve it:
- With fresh berries: Strawberries, raspberries, or blueberries bring a tart contrast.
- Whipped cream or mascarpone: Adds a creamy finish that balances the richness.
- With tea or coffee: Its golden crumb makes it ideal for dunking or sipping alongside a hot drink.
- Vanilla glaze: Drizzle a simple glaze made of powdered sugar and milk for extra sweetness.
- Layered with jam: Slice horizontally and add your favorite fruit jam for a quick tea cake version.
Pair it with other cafe favorites like soft crepes or apple short cake for an elegant brunch or dessert table.
“Butter cake is the little black dress of baking classic, elegant, and ready for any occasion.” – @BatterAndBloom
How to Customize Your Butter Cake Like a Pro
Flavor Enhancements and Add Ins
This rich butter cake is incredible on its own, but with just a few additions, you can create something new every time. Whether you’re baking for guests or experimenting with new combinations, here are my favorite customizations:
- Chocolate swirl: Mix ¼ cup of melted dark chocolate into one third of the batter and swirl it into the pan with a knife before baking.
- Nutty crunch: Fold in ½ cup of chopped pecans, walnuts, or hazelnuts for a rich, toasty flavor.
- Lemon zest: Add 1 tablespoon of lemon zest to the batter for a fresh citrus burst.
- Coconut flake topping: Sprinkle sweetened shredded coconut on top before baking for texture and visual appeal.
- Vanilla bean upgrade: Swap vanilla essence for the seeds of a whole vanilla bean for a more intense aroma.
For a fancier twist, pair this cake with the indulgent flavors of our Reese’s caramel cheesecake or drizzle on the lemon glaze from our zesty lemon cake for a fruit forward contrast.
“The best butter cakes are the ones you make your own tweak, twist, and taste every batch into perfection.” – @BakersPalette
Common Mistakes to Avoid
Even seasoned bakers can run into trouble with seemingly simple recipes. Here’s how to troubleshoot the most common butter cake issues:
| Issue | Cause | Fix |
|---|---|---|
| Cake too dense | Overmixing the batter or cold butter | Use room temperature ingredients and fold in flour gently |
| Cake sinks in the middle | Underbaked or oven too hot | Use an oven thermometer and test with a toothpick at 40 mins |
| Dry texture | Baking too long or wrong pan size | Check doneness early and use correct pan dimensions |
| Cracked top | Oven temperature too high | Reduce heat slightly or bake in the lower third of the oven |
| Greasy or heavy | Butter not creamed properly | Beat butter and sugar until pale and fluffy before adding eggs |
Still worried about your cake’s texture? Try our eggless vanilla cake or the 3 ingredient sponge cake for foolproof alternatives.
“Every good baker has faced a sunken cake. Learn from it, slice around it, and bake again.” – @CakeComebackClub
Serving Suggestions, Pairings, and Occasions for Butter Cake
Elevate Your Butter Cake with Smart Pairings
This rich butter cake is already packed with flavor, but the right pairing takes every slice to the next level. From breakfast indulgence to evening dessert, here are combinations that highlight its soft, golden texture and deep, buttery profile:
| Serving Style | Best Pairing | Why It Works |
|---|---|---|
| Warm Slice | Salted caramel drizzle or honey glaze | Amplifies richness with contrasting sweet and salty notes |
| Chilled Cake | Vanilla yogurt or crème fraîche | Balances the dense texture with light, creamy freshness |
| Afternoon Tea | Fresh berries and loose leaf earl grey | Bright flavors and light citrus tea cut through the cake’s richness |
| Layered Treat | Whipped cream and strawberry jam | Classic Victoria style combo that softens and sweetens the crumb |
| Dessert Board | Assorted nuts, chocolate squares, and cheese | Turns a simple cake slice into a centerpiece of flavor contrasts |
Looking for a brunch friendly duo? Pair it with our fluffy pancakes or a slice of milk brioche for a bakery inspired spread that’s rich, elegant, and hard to resist.
“This cake plays nice with just about everything from fresh berries to fine cheeses, every bite gets better.” – @CakeWithCompany
Best Times to Serve Butter Cake
Butter cake is one of those rare desserts that feels both cozy and classy. Here’s when I love to serve it and how to dress it up or down depending on the occasion:
- Sunday dessert: Serve plain with whipped cream or ice cream for a rustic, heartwarming finish.
- Holiday celebration: Decorate with seasonal fruit and a touch of icing sugar for a festive centerpiece.
- Birthday base: This cake makes an excellent tier foundation. Frost with buttercream or ganache for a luxurious layered cake.
- Afternoon tea: Cut into squares and serve with finger sandwiches, scones, and buttery shortbread cookies.
- Casual coffee companion: Enjoy a small slice alongside a cappuccino or cold brew as a delightful mid morning treat.
For more celebration worthy ideas, explore our Italian pastry cake or the stunning strawberry crunch cheesecake for beautiful, crowd pleasing sweets.
“Butter cake is your go to for any moment that deserves a golden, buttery pause.” – @MomentsInEveryBite
Fun Ways to Present and Serve
Don’t underestimate the power of presentation the right setup can turn a simple butter cake into a bakery worthy showstopper. Here are some easy serving ideas to make your cake visually stunning and extra delicious:
- Bundt beauty: Bake the same batter in a bundt pan and drizzle with vanilla glaze for a classic shape.
- Mini loaves: Divide into greased mini loaf pans and gift them as edible presents during holidays.
- Layered cake: Slice the cooled cake in half horizontally and fill with pastry cream or whipped mascarpone.
- Frosted sheet cake: Use your favorite buttercream to frost the cooled cake, then decorate with sprinkles, shaved chocolate, or fruit.
- Cut outs for kids: Use cookie cutters to create fun shaped slices. Serve with dipping sauces like melted chocolate or jam.
Looking for an easy and fun project? Try our vanilla cupcakes or character cake decorating guide to spark creativity with your next bake.
“The way you slice and serve tells a story make your butter cake the highlight of every table.” – @SliceStyling
How Butter Cake Compares to Other Classic Cakes
Curious how this rich butter cake stacks up against other favorites? Here’s a breakdown to help you decide which to bake and when:
| Cake Type | Texture | Best For | Flavor Strength |
|---|---|---|---|
| Rich Butter Cake | Dense but tender, very moist | All occasions, layered bakes, simple slices | Bold buttery richness |
| Sponge Cake | Light and airy | Roll cakes, fruit fillings, whipped toppings | Mild, neutral |
| Vanilla Cake | Moist, soft, slightly fluffy | Birthdays, layered cakes | Sweet with subtle vanilla |
| Lemon Cake | Light, zesty, moist | Spring and summer desserts | Bright citrus tang |
| Cheesecake | Dense and creamy | Special occasions and holidays | Rich and tangy |
“When you want a cake that doesn’t need layers or frosting to impress, butter cake is the answer.” – @GoldenCrumbBaker
Calories and Nutrition (Per Serving – Based on 10 Slices)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Sugar: 18g
- Protein: 6g
- Fiber: 0.8g
- Sodium: 210mg
“With 350 calories per slice, this butter cake delivers real satisfaction rich in flavor and full of soul.” – @ButterBakesDaily
Frequently Asked Questions About Butter Cake
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt (if any) in the recipe. Salted butter can affect the flavor balance, so use with care.
Can I make this cake ahead of time?
Absolutely! It stores well for up to 3 days in an airtight container and stays moist. You can also freeze it for up to 1 month.
What’s the best flour substitute for self raising flour?
Use all purpose flour with 2 teaspoons of baking powder per cup of flour. Sift together before using.
Why does my butter cake turn out dry?
Dryness often comes from overbaking or not using enough liquid. Make sure to measure ingredients carefully and avoid overmixing the flour.
Can I make this in a loaf pan?
Yes! Just adjust the baking time to 50-55 minutes and check for doneness with a toothpick.
How do I make this cake more moist?
Brush the top with warm milk or sugar syrup as soon as it comes out of the oven. This traps moisture and gives a glossy top.
Can I reduce the sugar in this recipe?
You can reduce it by about 20% without drastically affecting texture. For a more dramatic cut, consider using natural sweeteners like honey or maple syrup, but adjust the liquid accordingly.
Is it okay to use powdered milk instead of milk powder?
Yes. Just dissolve the powdered milk in full cream milk before mixing. Use the same quantity as listed.
Can I add fruit inside the batter?
Definitely. Just toss chopped fruits in a bit of flour before folding them into the batter to prevent sinking.
Why is my cake yellow in some parts and pale in others?
Uneven mixing or hot spots in the oven. Make sure to fold gently but thoroughly, and rotate the cake midway through baking if needed.
“Your first butter cake won’t be perfect. But your tenth? That’s the stuff of legend.” – @PracticeMakesPastry