There’s a reason why this butter cake is loved all around the world—it’s incredibly soft, rich, and simply melts in your mouth with every bite. The combination of butter and vanilla creates a heavenly aroma that fills your kitchen as it bakes, making it hard to resist. Best of all, it’s quick and easy to prepare, taking just 10 minutes to get it into the oven. This is the perfect cake for any occasion, whether you’re serving it as a dessert, with tea, or as a snack. Once you try it, you’ll understand why it’s a global favorite!

Why This Butter Cake is So Popular:

Incredibly Soft and Moist: The generous amount of butter ensures that the cake is tender and moist, with a melt-in-your-mouth texture that’s hard to beat.
Simple Ingredients: This recipe uses basic pantry ingredients, making it easy to whip up without needing any special trips to the store.

Quick to Prepare: With just 10 minutes of prep time, you can have this cake baking in the oven in no time, perfect for when you need a delicious dessert in a hurry.
Versatile: Enjoy this cake plain, or dress it up with a dusting of powdered sugar, a glaze, or fresh fruit for added flair.

Full Recipe:

Ingredients:

250g all-purpose flour: Provides the structure for the cake. Make sure to sift the flour to avoid any lumps.

200g caster sugar: Sweetens the cake and helps to create a tender crumb. Caster sugar dissolves more easily than granulated sugar, making it ideal for baking.
200g unsalted butter: The star of the show, butter adds richness and flavor. Make sure it’s softened to room temperature for easy mixing.
3 eggs (80g each): Eggs add moisture and help to bind the ingredients together. They also contribute to the cake’s structure.

1.5 tsp vanilla essence: Enhances the flavor of the butter and adds a wonderful aroma.
1 1/4 tsp baking powder (7g): Helps the cake rise, giving it a light and airy texture.

Instructions:

Preheat Your Oven:
- Start by preheating your oven to 180°C (356°F). Grease a 20cm (8-inch) round cake pan with butter, and line the bottom with parchment paper. This will ensure that the cake doesn’t stick and comes out easily once baked.
Prepare the Batter:
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed. The mixture should be pale in color and airy.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Stir in the vanilla essence.
Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake:
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, you can dust the top with powdered sugar or serve it plain.

Cooking Tips:

Butter Consistency: Make sure your butter is softened to room temperature, but not melted. This ensures that it creams properly with the sugar, resulting in a light and fluffy batter.
Eggs at Room Temperature: Using room temperature eggs helps them incorporate more easily into the batter, creating a smoother texture.
Don’t Overmix: Once you add the flour, mix the batter just until combined. Overmixing can cause the cake to be dense and tough.

Storage Tips:

Room Temperature: This butter cake can be stored in an airtight container at room temperature for up to 3 days.
Refrigeration: If you live in a warm climate, you may want to store the cake in the refrigerator to keep the butter from melting. Bring it to room temperature before serving for the best texture.
Freezing: The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw at room temperature before serving.

Nutritional Facts (per serving):

Calories: 350
Protein: 4g
Fat: 20g

Carbohydrates: 40g
Sugar: 25g
Sodium: 120mg

Possible Questions:

Can I use salted butter instead of unsalted?
- Yes, you can use salted butter. Just reduce the amount of added salt in the recipe or omit it altogether.
What can I use as a substitute for caster sugar?
- If you don’t have caster sugar, you can use granulated sugar, but the texture might be slightly different. You can also pulse granulated sugar in a food processor to make it finer.
Can I add other flavors to this cake?
- Absolutely! You can add lemon zest, almond extract, or even mix in chocolate chips or berries for a different twist on the classic butter cake.

How do I prevent the cake from sticking to the pan?
- Grease the pan well with butter and line the bottom with parchment paper. You can also dust the greased pan with a light coating of flour.

Conclusion:

This famous butter cake is a timeless treat that’s sure to become a favorite in your household. Its soft, buttery texture and rich flavor make it irresistible, and it’s so simple to make that you’ll find yourself whipping it up whenever you need a quick and satisfying dessert. Serve it with a cup of tea or coffee, or enjoy it on its own—it’s delicious any way you slice it!