Classic Fluffy Homemade Butter Cake
A timeless, pillowy butter cake that brings warmth and comfort to any table. Made with pantry staples and a simple fold-in technique for airy lightness, it's the kind of bake that disappears slice by slice. Perfect for afternoon tea, birthdays, or an everyday treat.
🛒 Ingredients
16 servings
- 2 cups (400 g) granulated sugar
- 2 cups (300 g) all-purpose flour, sifted
- 4 tablespoons (60 g) unsalted butter, melted
- 3 large eggs, whites and yolks separated
- 1 cup (240 ml) whole milk
- 1½ teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon pure vanilla extract
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Beat the egg whites with a pinch of salt in a clean bowl until stiff peaks form. Set aside.
- 3
In a large bowl, whisk the melted butter and sugar together until light and creamy.
- 4
Add the egg yolks one at a time, mixing well after each addition.
- 5
Alternately fold in the sifted flour and milk, starting and ending with flour, until the batter is smooth and lump-free.
- 6
Stir in the vanilla extract and baking powder gently.
- 7
Fold the beaten egg whites into the batter in three additions using a spatula and sweeping bottom-to-top movements to keep the batter airy.
- 8
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
💡 Chef's Tip
Swap whole milk for buttermilk for an even more tender crumb. A dusting of powdered sugar or a simple lemon glaze elevates this cake effortlessly. Avoid opening the oven door during the first 25 minutes to prevent the cake from sinking.
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