Butter Cake
All you need are a few simple ingredients to make this soft and moist Butter Cake. Perfect for any occasion!
Servings 12 servings
Calories 506kcal
Equipment
- Electric or stand mixer
- Mixing Bowls
- Bundt pan
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter softened (227g)
- 2 cups granulated sugar (400g)
- 4 large eggs
- 1 cup whole milk (240ml)
For the Glaze:
- 5 tablespoons unsalted butter (70g)
- ¾ cup granulated sugar (150g)
- ¼ cup water (60ml)
- 1½ teaspoons vanilla extract
Instructions
For the Cake:
- Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.
- With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.
- Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
For the Glaze:
- Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.
- Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.
Video
Notes
- I recommend bringing the eggs to room temperature so they incorporate into the batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.
- Double-check the amount of flour used, as adding too much flour will lead to the cake becoming dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Even if you have a non-stick bundt pan, I recommend still buttering and flouring the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!
- Use a small spatula or spoon to push the batter into the nooks of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.
- Avoid opening the oven to check on the cake. You will release the hot air built up that can cause your butter cake to cook unevenly and fall.
Nutrition
Calories: 506kcal | Carbohydrates: 71g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 302mg | Potassium: 91mg | Fiber: 1g | Sugar: 47g | Vitamin A: 741IU | Calcium: 58mg | Iron: 2mg