Classic Homemade Butter Cake
A timeless soft butter cake with a golden crust and fluffy crumb — the kind of bake that fills your kitchen with warmth. Easy enough for beginners yet impressive enough for any occasion. Serves a crowd of 20 with minimal effort.
🛒 Ingredients
20 servings
- 1 cup (240 ml) whole milk
- 1 tablespoon baking powder
- 3 cups (360 g) all-purpose flour, sifted
- 3 cups (600 g) granulated sugar
- 3 large eggs, room temperature
- 4 tablespoons (60 g) unsalted butter, softened
- Butter and flour for greasing the pan
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9×13-inch baking pan.
- 2
Beat the softened butter and sugar together with a hand mixer until light and fluffy, about 3 minutes.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Gradually fold in the sifted flour and milk in alternating additions, starting and ending with flour. Mix until just combined.
- 5
Gently stir in the baking powder until evenly distributed — do not overmix.
- 6
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
💡 Chef's Tip
Add a teaspoon of vanilla extract or lemon zest to the batter for extra flavour. Store covered at room temperature for up to 3 days.
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Same category — Desserts
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