Moist Butter Cake

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Moist Butter Cake

The Ultimate Buttery, Tender Cake Perfect for Any Occasion

This Moist Butter Cake is soft, rich, and melts in your mouth. Thanks to the buttermilk (homemade or store-bought), it bakes up tender and flavorful with a perfect crumb. Whether served plain, with fresh fruit, or a dusting of powdered sugar, this simple butter cake makes a beautiful centerpiece for any dessert table.

Ingredients

  • 250g (8.8 oz / about 1 ¾ cups + 1 tsp) all-purpose flour
  • 200g (7 oz / 1 cup) granulated sugar
  • 250g (8.8 oz / about 1 cup + 2 tbsp) salted butter, softened
  • 4 large eggs, at room temperature
  • 80ml (⅓ cup) whole milk (full fat)
  • 1 tsp white vinegar (or substitute with lemon or lime juice)
  • 2 tsp vanilla extract
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda

Instructions

Prepare the Buttermilk:

  1. In a small jar or bowl, combine the whole milk and 1 teaspoon of white vinegar. Stir and set aside for about 5–10 minutes to curdle slightly. This creates a quick homemade buttermilk.

Prepare the Cake Batter:

  1. Preheat your oven to 350°F (180°C). Grease and line a round cake pan with parchment paper.
  2. In a large mixing bowl, beat the softened butter on high speed for about 1 minute until light, creamy, and fluffy.
  3. Add the sugar and continue beating until the mixture is pale and fully creamed.
  4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  5. Pour in the prepared buttermilk and vanilla extract. Beat briefly to combine.

Combine Dry Ingredients:

  1. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  2. Sift the dry ingredients into the wet mixture. Gently fold the flour mixture into the batter using a spatula or mixer on low speed, mixing just until no streaks of flour remain. Avoid overmixing.

Bake:

  1. Pour the batter into the prepared pan, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles.
  2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

  1. Once baked, remove the cake from the oven and let it rest in the pan for 10 minutes.
  2. Invert the cake onto a wire rack to cool completely, or slice and serve slightly warm.

Baking Tips:

  • Using room temperature eggs and butter helps create a smoother batter and better rise.
  • Don’t skip tapping the pan before baking — it helps eliminate large air pockets.
  • This butter cake pairs wonderfully with fresh berries, whipped cream, or a light glaze.

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