Light Butter Cake
Indulge in the perfect harmony of simplicity and elegance with this Light Butter Cake, a melt-in-your-mouth classic that’s ideal for any occasion. Made with pantry staples like softened unsalted butter, granulated sugar, and all-purpose flour, this cake achieves its irresistible texture by alternating dry ingredients with creamy whole milk, ensuring a tender crumb every time. The delicate richness is enhanced by a splash of vanilla extract, while a dash of baking powder and salt creates the perfect rise and balance. Ready in just under an hour, including prep and bake time, this recipe yields 8 servings of pure buttery bliss. Whether dusted with powdered sugar or topped with your favorite frosting, this light and fluffy butter cake is guaranteed to delight family and guests alike. Perfect keywords: light butter cake recipe, easy butter cake, classic butter cake, soft butter cake.
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 3 eggs, large
- 1.5 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer (or stand mixer) to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until incorporated.
Reduce the mixer speed to low. Gradually add the dry mixture in three additions, alternating with the milk in two additions. Begin and end with dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar or frost as desired before serving.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 207.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
