There are many cakes I’ve baked over the years, but this Soft Butter Cake holds a permanent place in my kitchen. It’s the kind of cake you can make at a moment’s notice and serve to anyone—from family on a quiet afternoon to guests at a special dinner. It’s rich without being heavy, tender without crumbling, and perfectly balanced in flavor. What makes this cake truly special is its simplicity. There’s no need for frosting, fillings, or fancy equipment. Just a short list of pantry ingredients and a classic creaming method come together to produce a cake that’s light, moist, and full of buttery flavor. Whether you serve it plain, topped with fruit, or glazed, this is a foundational cake every baker should master. It’s my go-to for birthdays, brunches, and any time I want something timeless and delicious.
Ingredients
- 1¾ cups (230 g) cake flour
- ½ teaspoon baking powder
- 1 cup (250 g) unsalted butter, at room temperature
- 1 cup (200 g) castor sugar (superfine sugar works best)
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract (optional, but recommended)
- ¼ cup (60 ml) whole milk, at room temperature
Tip: Make sure all ingredients are at room temperature. This ensures a smooth, evenly mixed batter and a consistent rise.
Instructions
1. Preheat and Prepare the Pan
Preheat your oven to 350°F (180°C). Grease an 8-inch round or loaf pan. Line the bottom with parchment paper if desired, to make removal easier after baking.
2. Sift the Dry Ingredients
In a medium bowl, sift the cake flour and baking powder together. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and sugar together on medium speed for 3 to 4 minutes, or until the mixture is pale, light, and fluffy. This step incorporates air into the batter and is key to a soft texture.
4. Add the Eggs One at a Time
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
5. Add Vanilla Extract
Mix in the vanilla extract, if using.
6. Combine the Flour and Milk
Alternate adding the sifted dry ingredients and the milk to the butter mixture. Begin and end with the flour, adding the flour in three parts and the milk in two parts. Mix gently just until each addition is fully incorporated. Do not overmix.
7. Pour and Bake
Pour the batter into the prepared cake pan. Smooth the top with a spatula and tap the pan lightly on the counter to release air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Serving Suggestions
- Serve plain for a simple treat.
- Dust with powdered sugar or top with whipped cream and fresh berries.
- Glaze with lemon icing or a light chocolate ganache for special occasions.
- Slice and layer with jam or pastry cream for a tea-time cake.
Storage Tips
- Keep at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days, bringing to room temperature before serving.
- Freeze individual slices wrapped in plastic wrap and sealed in an airtight container for up to 2 months. Thaw at room temperature and reheat gently in the microwave for 10–15 seconds.