Rich Butter Cake Recipe

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Rich Butter Cake Recipe: Soft, Fluffy, and Irresistible

There’s nothing quite like a classic rich butter cake — soft, fluffy, and buttery with a fine, tender crumb that simply melts in your mouth. This cake pairs beautifully with a cup of tea or coffee and makes a wonderful treat for any time of the day. Even better, it actually tastes more flavorful the next day, making it perfect for make-ahead baking

Why You’ll Love This Butter Cake

  • Moist and Buttery Texture: Thanks to the generous amount of butter and milk, this cake stays soft and moist.
  • Simple Pantry Ingredients: No complicated steps or rare ingredients.
  • Perfect for Any Occasion: Great for afternoon tea, birthdays, or simply when you’re craving something sweet.

Ingredients

  • 250 grams (8.8 oz or 1 cup + 2 tablespoons) unsalted butter, softened
  • 200 grams (7 oz or 1 cup) caster sugar
  • 6 medium eggs
  • 1 teaspoon vanilla essence
  • 1 tablespoon milk powder
  • 5 tablespoons full-cream milk
  • 280 grams (9.9 oz or 2 cups) self-raising flour, sifted
    Or substitute: 280 grams plain flour + 1 tablespoon baking powder (sift together)

Instructions

1. Prepare Your Baking Equipment

  • Preheat your oven to 175°C (347°F), using both top and bottom heat if your oven has that option.
  • Grease and line an 8-inch square baking tin with parchment paper. Set aside.

2. Cream the Butter and Sugar

  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), add the softened butter and caster sugar.
  • Beat on medium-high speed for several minutes until the mixture is light, pale, and fluffy.
  • Pause occasionally to scrape down the sides of the bowl to ensure even mixing.

3. Add the Eggs

  • In a separate small bowl, crack the 6 eggs.
  • Add the eggs one at a time to the butter mixture, mixing well after each addition.
  • Once all eggs have been incorporated, add the vanilla essence and mix to combine.

4. Incorporate the Milk Powder and Milk

  • Remove the bowl from the mixer.
  • Add the milk powder and full-cream milk, gently folding with a spatula until fully mixed.

5. Fold in the Flour

  • Sift the self-raising flour (or flour and baking powder mixture) to remove any lumps.
  • Add the flour in batches to the wet mixture, folding gently with a spatula after each addition.
  • Continue folding just until the flour is fully incorporated. Be careful not to overmix, as this can lead to a dense cake.

6. Bake

  • Pour the batter into the prepared baking tin.
  • Smooth the top gently with a spatula to level the surface.
  • Bake in the preheated oven for 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

7. Cool and Serve

  • Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.
  • Transfer to a wire rack to cool completely.
  • Once cooled, invert onto a serving plate, slice, and enjoy!

Baking Tips for Perfect Butter Cake

  • Use room temperature ingredients: This helps ensure even mixing and better texture.
  • Do not overmix: Overworking the batter can create a dense cake.
  • Check for doneness: Ovens vary, so start checking at 45 minutes.
  • Store properly: This cake can be kept in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.

Serving Suggestions

Serve this rich butter cake as is, or elevate it with:

  • A light dusting of powdered sugar
  • Fresh berries and whipped cream
  • A drizzle of simple lemon glaze
  • A scoop of vanilla ice cream for dessert

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