Name: Butter Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15
Ingredients: 1 cup (227 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated sugar; 4 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 3 cups (360 g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon fine salt; 1 1/4 cups whole milk, at room temperature

Last updated: October 4, 2026

This butter cake is the soft, golden, vanilla-rich cake you can mix with a hand mixer and bake in a 9×13 inch pan in about 40 minutes. The full recipe card is below, and the tips in between make sure every slice turns out tender.

A square piece of yellow cake with a bite taken out sits on a white plate next to a fork. A blue cloth napkin is beside the plate on a wooden table.

Butter Cake Ingredients and What Each One Does

A good butter cake needs only eight pantry staples, and each one has a specific job. Knowing why it is there makes the cake easier to get right every time.

Baking ingredients on a wooden surface: two butter sticks, a bowl of sugar, a bowl of flour, four eggs, a small cup of milk, a small bowl of vanilla, and a blue cloth.

The Butter and Sugar

This recipe uses 1 cup of unsalted butter, which is two full sticks, and 1 1/2 cups of granulated sugar. Butter gives the cake its rich flavor and its tender, slightly dense crumb.

Two sticks of butter sit on a wooden cutting board; one has a noticeable bite taken out of the end. White subway tiles and a plant in a beige pot are visible in the background.

Unsalted butter lets you control the salt, and brands like Land O’Lakes or Kerrygold both work well. Let the butter sit on the counter until it dents easily under your finger but still holds its shape, which usually takes about an hour.

The Eggs, Vanilla, and Milk

You need 4 large eggs, 1 tablespoon of pure vanilla extract, and 1 1/4 cups of whole milk. The eggs add structure and richness, while the milk keeps the crumb soft instead of dry.

Cold eggs and cold milk can make creamed butter look curdled. Set both out with the butter, or place the eggs in a bowl of warm tap water for 10 minutes if you forgot.

The Flour, Baking Powder, and Salt

The dry ingredients are 3 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of fine salt. Baking powder gives the cake its lift, and the salt sharpens the butter and vanilla flavors.

A person whisks flour in a white bowl on a wooden surface, with small bowls of salt and flour nearby.

Measure the flour with a kitchen scale if you have one, since 3 cups should weigh about 360 grams. If you use cups, spoon the flour into the measuring cup and level it with a knife rather than scooping straight from the bag.

How to Make Butter Cake Step by Step

You make this butter cake by creaming the butter and sugar, beating in the eggs, and alternating the flour and milk. The whole process takes about 15 minutes before the pan goes into the oven.

Prep the Oven and Pan

Heat the oven to 350 degrees F and grease a 9×13 inch baking pan with a little butter. Line the pan with parchment paper, leaving an inch or two hanging over the long sides.

The parchment overhang works like handles, so you can lift the whole cake out later. It also guarantees the bottom never sticks.

Cream the Butter and Sugar

Beat the softened butter and sugar together on medium-high speed for 3 full minutes. The mixture should turn pale, fluffy, and noticeably lighter in color.

A white mixing bowl with creamed butter and sugar sits on a wooden countertop. An electric hand mixer with beaters coated in the mixture rests on the bowls rim. Sunlight streams into the tidy kitchen.

This step is where the cake gets its texture. Tiny air bubbles trapped in the butter expand in the oven, so do not cut the time short.

Add the Eggs and Vanilla

Add the eggs one at a time, beating for about 30 seconds after each one. Then beat in the vanilla extract and scrape down the sides of the bowl.

A person cracks an egg into a bowl of creamed butter and sugar on a wooden table, surrounded by eggs, flour, brown sugar, and butter.

Adding the eggs slowly keeps the batter smooth and glossy. If it looks slightly separated, keep going, because the flour will bring it back together.

Alternate the Flour and Milk

Whisk the flour, baking powder, and salt together in a separate bowl. With the mixer on low, add the flour mixture in three additions and the milk in two additions, starting and ending with the flour.

A person pours milk from a glass measuring cup into a mixing bowl with batter while holding a whisk. Eggs, flour, and milk are on a wooden kitchen counter.

Mix only until you no longer see dry streaks. Overmixing builds gluten, which makes butter cake tough instead of tender.

A white mixing bowl filled with yellow cake batter sits on a wooden surface, next to a spatula with batter, a striped cloth, and a small pitcher.

Bake and Cool

Scrape the batter into the pan and smooth the top with a spatula. Bake for 35 to 40 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs.

A rectangular metal pan lined with parchment paper holds smooth, yellow cake batter, evenly spread and ready to be baked. A folded blue cloth sits on the wooden surface beside the pan.

Cool the cake in the pan on a wire rack for at least 30 minutes before slicing it into 15 squares. Cutting too early can tear the soft crumb.

A hand holds a toothpick with cake crumbs over a yellow sponge cake in a square metal baking pan on a wooden surface.

Butter Cake Variations and Substitutions

The recipe card gives you a classic vanilla butter cake, but it adapts easily to what you have on hand. Treat the ideas below as optional extras, because the card does not include them.

A golden-brown rectangular sheet cake sits in a parchment-lined baking pan on a cooling rack, with a blue cloth napkin nearby on a wooden surface.

Flavor Ideas

Stir 1 tablespoon of fresh lemon zest into the sugar before creaming for a bright, bakery-style cake. A 1/2 teaspoon of almond extract added with the vanilla gives it a cozy, marzipan-like note.

A light dusting of powdered sugar is the simplest finish. For a party, swirl a vanilla buttercream over the cooled cake or serve slices with fresh berries.

Easy Substitutions

Salted butter works in a pinch, and you can reduce the salt in the recipe to 1/4 teaspoon to balance it. Buttermilk can replace the whole milk cup for cup, and it adds a subtle tang.

You can also bake the batter in two 9 inch round pans for a layer cake. The card is written for a 9×13 inch pan, so layers will bake faster and need an earlier toothpick check at about 25 minutes.

How to Store, Freeze, and Serve Butter Cake

Plain butter cake keeps for up to 3 days at room temperature when it is covered tightly. A cake dome or an airtight container works best, and the crumb stays soft because of the butter and milk.

A rectangular pan of lemon bars cut into 15 squares, with one piece removed and placed on a white plate. The bars are dusted with powdered sugar and sit on a wooden surface.

If you top the cake with a cream cheese frosting or whipped topping, store it in the refrigerator instead. Let slices sit out for 15 minutes before serving so the butter softens again.

Freezing and Make-Ahead Tips

To freeze butter cake, wrap the cooled squares individually in plastic wrap and place them in a freezer bag. They keep well for up to 3 months and thaw on the counter in about an hour.

You can bake the cake a day ahead and wrap it once it is completely cool. That makes it an easy choice for potlucks, brunches, and holiday dessert tables.

Serving Suggestions

Warm a square for 10 seconds in the microwave and add a scoop of vanilla ice cream. Macerated strawberries, lemon curd, or a spoonful of peach preserves also pair beautifully with this butter cake.

For a simple coffee break, serve it plain alongside a hot cup of tea or coffee. The buttery flavor does not need anything else to shine.

A Short History of Butter Cake

Butter cake is one of the oldest cake styles in the American kitchen, and it grew out of the English pound cake. Traditional pound cake used a pound each of butter, sugar, eggs, and flour, which made a very large and very dense loaf.

Home bakers in the American South later simplified the formula into the classic 1-2-3-4 cake, built on cups of butter, sugar, flour, and eggs. This recipe borrows that spirit but trims the sugar and adds milk and baking powder for a lighter, softer crumb.

Butter cake should not be confused with German Butterkuchen, which is a yeast-raised sheet cake, or St. Louis gooey butter cake, which has a dense, tacky topping.

Both are delicious, but this one is a straightforward tender sheet cake that you can make in an afternoon.

Craving the full recipe? Use the card below to print it, save it, or scale it for a crowd.

15 servings

Butter Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A soft, golden butter cake with rich vanilla flavor, mixed with a hand mixer and baked in a 9x13 inch pan.

No Ratings

Ingredients

1 cup (227 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
3 cups (360 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 1/4 cups whole milk, at room temperature

Instructions

Heat the oven to 350 degrees F. Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the long sides.
Whisk the flour, baking powder, and salt together in a medium bowl.
Beat the softened butter and sugar on medium-high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, beating about 30 seconds after each. Beat in the vanilla and scrape down the bowl.
With the mixer on low, add the flour mixture in three additions and the milk in two additions, starting and ending with the flour. Mix just until no dry streaks remain.
Scrape the batter into the pan and smooth the top.
Bake for 35 to 40 minutes, until golden and a toothpick in the center comes out with a few moist crumbs.
Cool in the pan on a wire rack for at least 30 minutes, then slice into 15 squares.

Notes

Store covered at room temperature for up to 3 days, or freeze individual squares for up to 3 months. Optional extras not included in the card: 1 tablespoon lemon zest or 1/2 teaspoon almond extract. Weigh the flour for the most accurate results.

Nutrition Information:

Yield:

Serving Size:

1 square
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 8gSodium: 190mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 5g

Butter Cake Questions Answered

Why is my butter cake dry?

Dry butter cake usually comes from too much flour or too much time in the oven. Weigh the flour to 360 grams and start checking the cake at 35 minutes.

Do the ingredients really need to be at room temperature?

Yes, because room temperature butter, eggs, and milk blend into a smooth batter that traps air. Cold ingredients can make the batter look curdled and bake up denser.

Is a mixer required for this butter cake?

You can use a hand mixer, a stand mixer, or a sturdy wooden spoon with some patience. If you mix by hand, plan on creaming the butter and sugar for closer to 5 minutes.

How long does butter cake stay fresh?

Covered tightly at room temperature, it stays fresh for up to 3 days. Frozen in individual squares, it keeps for up to 3 months.

Is it okay to frost this butter cake?

Absolutely, and vanilla or chocolate buttercream are the most popular choices. Wait until the cake is completely cool so the frosting does not melt.

Why This Butter Cake Recipe Works

This butter cake works because of the creaming step. Beating the butter and sugar for 3 full minutes builds a fluffy base, and adding the eggs one at a time keeps that base stable.

The baking powder then gives the cake gentle lift, while the alternating flour and milk additions keep the batter smooth without overmixing. That is how you get a tender crumb instead of a tough one.

The ratio also helps, since 1 cup of butter to 3 cups of flour delivers a rich flavor without turning heavy. Whole milk and 4 eggs add moisture and structure so the cake stays soft for days.

Make This Butter Cake Today

You now have everything you need to bake a reliable, tender butter cake with a golden top and a rich vanilla flavor. Gather your ingredients, set the butter out to soften, and bake it for your next gathering.

Try the recipe, leave a comment with how it turned out, and save the card so it is ready next time you want an easy homemade cake.

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