With a golden, buttery crust and a soft, sweet, and rich texture, this easy-to-make Butter Cake is a true classic. Made with just a few simple ingredients, it’s delicious on its own or serves as a versatile base for any frosting or toppings.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
Butter mixture
- Melt the butter in a mixing bowl (microwave or stovetop) and let it cool for about 5 minutes.
- Add slightly warmed milk (microwave for 10-15 seconds or warm on the stove for about a minute) to the butter and whisk until combined.
- Sift the flour, sugar, salt, and baking powder directly into the butter mixture.
- Whisk gently just until no lumps of flour remain, don’t overmix
- Pour the batter into the lined baking pan. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
Recipe tips
- Don’t overmix: Whisk gently until no lumps of flour remain for the best texture.
- Cover with foil: To prevent over-browning, loosely cover the cake with foil after 10 minutes of baking, ensuring it doesn't touch the batter. Remove the foil 10 minutes before the end of the baking time to allow the top to brown slightly.
- Pan size alternative: If using an 8-inch round pan, start checking at 25 minutes with a skewer to see if it's done.
- Add flavor: Try mixing in 1 teaspoon of vanilla extract or zest from a lemon or orange for extra flavor.
Storage
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
- Avoid Refrigeration: Don’t refrigerate the cake unless necessary, as it can dry out faster in the fridge.
Recipe
Butter Loaf Cake
servings8 servings
Delicious on its own or as a versatile base for any frosting or toppings.
Ingredients
- ⅓ cup (75g) unsalted butter, melted
- 1 cup (240ml) warm milk
- 2 large eggs
- 1 ½ cups (180g) all-purpose flour (plain flour)
- 1 cup (200g) white granulated sugar
- ½ teaspoon salt (add ¼ teaspoon if using salted butter)
- 2 level teaspoons baking powder
Instructions
- Prepare the pan: Grease and line a 9x5-inch (23 x 13cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm). (See note for pan alternative)
- Preheat the oven: Position the oven rack in the middle and preheat to 356°F / 180°C (160°C fan).
- Melt the butter: In a mixing bowl, melt the butter (microwave or stovetop). Let it cool for about 5 minutes to prevent curdling the eggs when added.
- Warm the milk: Slightly warm the milk by microwaving it for 10-15 seconds or warming it on the stove for about a minute. It should be slightly warm to the touch, not hot.
- Combine ingredients: Add the warm milk and eggs to the cooled melted butter. Whisk gently until well combined.
- Add dry ingredients: Sift the dry ingredients (flour, sugar, salt, and baking powder) directly into the butter mixture.
- Mix: Whisk gently just until no lumps of flour remain, don’t overmix.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out clean. To prevent over-browning, cover the cake with foil after 10 minutes of baking, ensuring it doesn’t touch the batter. Remove the foil 10 minutes before the end of baking.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage Tips
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days.
- Freezing: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
- Avoid Refrigeration: Don’t refrigerate the cake unless necessary, as it can dry out faster in the fridge.
Recipe Notes
Pan Alternative Size: If using an 8-inch (20cm) round cake pan, the baking time may be shorter. Start checking at 25 minutes with a skewer to see if it's done.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 89mg | Fiber: 1g | Sugar: 27g | Calcium: 64mg | Iron: 1mg
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Doreet says
That homemade baked donut was wonderful so Im looking forward to this; how about slight flavoring of almond or other subtle liquid flavoring?--(I havnt got a good banana flavoring but the almond would be nice.)--That makes a big difference in a nice cake like this.-I can get a good range at a major flavoring-extract site.--I can advise I even put them in my coffee. NICE CAKE.
The Gardening Foodie says
Hi Doreet 😊 I’m so glad you enjoyed the baked donut, that’s wonderful to hear.
Yes, a subtle almond flavor works really nicely in this butter cake. About ¼ teaspoon almond extract adds a light almond note without overpowering the cake. You can go up to ½ teaspoon if you enjoy a stronger almond flavor.
I always enjoy reading your flavor ideas, you describe them beautifully
Happy baking. Enjoy 🙂