Rich and Buttery Classic Butter Cake

This rich butter cake is a timeless dessert with a tender crumb and irresistibly buttery flavor. It’s simple to prepare, foolproof for any home baker, and tastes even better the next day—perfect for sharing with family or savoring with a cup of tea. This classic treat bakes up golden and fragrant, with a soft and moist interior that practically melts in your mouth.

Why You’ll Love This Recipe:

• Uses basic pantry ingredients
• Yields a wonderfully moist, buttery texture
• No complicated steps—great for beginner bakers
• Versatile base for layering, glazing, or enjoying plain

Ingredients:

• 250g (1 cup + 2 tbsp) unsalted butter, softened
• 200g (1 cup) castor sugar
• 6 medium eggs
• 1 tsp vanilla essence
• 1 tbsp milk powder
• 5 tbsp full cream milk
• 280g (2 cups) self-raising flour, sifted
  Or substitute with 280g plain flour + 1 tbsp baking powder, sifted together

Instructions:

1. Preheat the Oven
   Preheat your oven to 175°C (347°F). Grease and line an 8-inch square baking pan with parchment paper. Set aside.
2. Cream the Butter and Sugar
   In a stand mixer fitted with a paddle attachment—or using a hand mixer—beat the softened butter and castor sugar on medium-high speed until light and fluffy, scraping down the sides as needed.
3. Add the Eggs
   Crack the eggs into a small bowl, then add them to the creamed mixture one at a time, mixing well after each addition. This helps prevent curdling and ensures a smooth batter.
4. Incorporate Flavorings and Dairy
   Add the vanilla essence, milk powder, and cream milk. Mix until well combined. Remove the bowl from the mixer and continue with a spatula to prevent overmixing.
5. Fold in the Flour
   Sift the self-raising flour and fold it into the wet mixture in batches using a spatula. Mix gently just until the flour is incorporated—do not overmix, or the cake may become dense.
6. Bake
   Pour the batter into the prepared pan, smooth the top with a spatula, and bake in the center of the oven for 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Invert onto a serving plate, slice, and enjoy. The flavor and texture improve even more the next day!

Tips for the Perfect Butter Cake:

• Use room-temperature ingredients for best results.
• To make this into a layer cake, double the recipe and bake in two 8-inch round pans.
• Serve with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries.

Enjoy a slice of this rich butter cake with your favorite warm beverage—it’s a classic treat you’ll want to bake again and again!