My Favorite Butter Cake
A rich, buttery cake with a tender crumb, perfect for celebrations or everyday treats. Its classic vanilla flavor appeals to all ages and pairs well with light glazes.
Ingredients
Instructions
- Cream sugar and soft butter together in a large bowl.
- Add beaten eggs and beat on low speed with a mixer.
- Add flour, salt, and baking powder.
- Blend in alternately with milk.
- Mix together by hand until flour is all folded in, then beat with mixer for 3 or 4 minutes.
- Add vanilla and beat 1 more minute.
- Pour batter into a well-greased and floured 10-inch tube pan.
- Bake at 350°F for about an hour or until light golden brown and top springs back when lightly touched.
- Allow to cool before serving. No frosting necessary, but optional light vanilla or lemon glaze can be used.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming it with the sugar. If you don't have milk, you can substitute with buttermilk or a non-dairy milk for a vegan version. To enhance flavor, consider adding a teaspoon of almond extract along with the vanilla. This cake also pairs beautifully with Pecan Cheese Wafers for a delightful dessert spread.
Serving Suggestions
This butter cake is delicious on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. For a delightful afternoon treat, pair it with a cup of tea or coffee. If you're feeling indulgent, a light vanilla glaze can add a sweet finishing touch. It also goes well as a side with Homemade Pecan Pie during the holidays.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Butter Cake contains roughly 266 calories, with 3g protein, 34g carbohydrates, and 3g fat. It is a good source of calcium (13% of the Daily Value), iron (11% of the Daily Value), and vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a more tender cake. However, if using whole wheat flour, expect a denser texture. Just be aware that the amount may need slight adjustment for the right consistency.
How can I tell when the cake is done baking?
The cake is done when it is lightly golden brown and springs back when touched in the center. You can also insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.
What variations can I try with this butter cake?
You can easily customize this butter cake by adding chocolate chips, nuts, or dried fruits to the batter. For a citrus twist, try adding lemon or orange zest. These variations can bring a new flavor profile to the classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).