Soft Butter Cake Recipe
I’ve baked hundreds of cakes in my career, but just eight words into this post, I’m confident I’ve found the one: soft butter cake recipe. There’s something unbeatable about a rich, golden, buttery cake that’s both simple and elegant. This recipe is a cornerstone of my kitchen it’s light yet rich, soft yet structured, and works every single time whether I serve it as is or dress it up with toppings.
Why This Butter Cake Never Fails Me
Every baker needs a foundational cake one that’s reliable, fast, and loved by everyone. For me, that’s this soft butter cake recipe. The ingredients are basic pantry staples, but the technique brings them together into something that feels indulgent, even without frosting. Whether I’m baking for a family dinner or prepping slices for a styled dessert tray, this cake earns rave reviews.
- Just 6 main ingredients: All pantry basics, nothing fancy
- Moist, soft crumb: Thanks to cake flour and the perfect butter ratio
- Fast prep: Takes under 15 minutes to get in the oven
- Versatile: Dress it up with fruit, cream, or glaze or eat plain
Ingredients You’ll Need
- 1 3/4 cups (230 g) cake flour – gives a delicate texture
- 1/2 tsp baking powder – light rise, nothing too fluffy
- 1 cup (250 g) unsalted butter – room temperature is key
- 1 cup (200 g) castor sugar – melts beautifully for a smooth crumb
- 4 large eggs – structure and richness
- 1 tsp vanilla extract – optional, but I recommend it
- 1/4 cup (60 ml) milk – adds moisture to balance the butter
Always use room temperature ingredients it ensures a smoother batter and a more even rise. I pull my butter and eggs out at least 30 minutes before starting.
Instructions:
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