Three Layer Butter Cake
A rich, moist three-layer butter cake with buttery flavor and soft texture, perfect for celebrations or special occasions, pairs well with frosting or jelly.
Ingredients
Instructions
- Ensure butter is softened at room temperature.
- Sift plain flour before measuring.
- Cream butter well in a mixing bowl.
- Add sugar and cream thoroughly until mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour and baking powder, mixing until just combined.
- Add milk and vanilla extract, mixing to incorporate.
- Increase mixer speed and beat for several minutes until batter is smooth and fluffy.
- Pour batter into well-greased layer pans.
- Bake at 325°F (160°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting or jelly.
Tips & Substitutions
Ensure your butter is at room temperature for easy creaming. If you're out of plain flour, you can substitute it with cake flour for a lighter texture. For a twist, consider adding lemon zest to the batter for a fresh flavor. Make sure to sift the flour and baking powder together to avoid lumps.
Serving Suggestions
This Three Layer Butter Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. It can also be layered with frosting of your choice or enjoyed plain. Consider serving it alongside a cup of coffee or tea for a comforting treat, or even with a scoop of ice cream for an indulgent experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 3 months. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Three Layer Butter Cake contains roughly 410 calories, with 6g protein, 71g carbohydrates, and 6g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and iron.
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 salted butter instead of unsalted for this recipe?
Yes, you can use salted butter, but it may alter the overall flavor slightly. If you choose to use salted butter, consider reducing the added salt in the recipe, if any. Unsalted butter is often preferred for baking because it allows for better control of the saltiness in the final product.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached. Additionally, the edges of the cake should start to pull away from the sides of the pan, and the top should spring back when lightly pressed. If the cake is browning too quickly, cover it with foil.
Can I make this recipe ahead of time?
Absolutely! You can bake the cake layers in advance and store them. Once cooled, wrap each layer tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Just make sure to bring them to room temperature before frosting or serving.
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).