Butter Cake is that one dessert I keep coming back to, no matter how many fancy sweets I try. You know the feeling: you want something easy, but you still want it to taste like a treat from a five-star restaurant. Well, butter cake totally hits that sweet spot. It’s simple but—wow—it packs a lot of flavor into every bite. If you’re ready to bake, I’ve even got some handy tips and a few twists (like the ones in my top [easy cake recipes]) that will set you up for success.
What You Need to Make This Recipe
Okay, let’s cut right to the chase. Not a huge shopping list here, which is honestly the best part. Blur through the fancy baking aisle if you must, but all the magic happens with what you’ve already got sitting in the pantry. Flour, sugar, baking powder, salt, butter (lots of it), eggs, whole milk, and a splash of vanilla extract—that’s it. Seriously, no ingredients that sound like chemicals or anything wild.
The big secret? Get your butter at room temp. Listen, I tried to rush it in the microwave once. Trust me, do not do that. You want soft, but not melty.
Pick a good vanilla if you can. It really makes the flavor sing. Oh, and use fresh baking powder—sometimes mine expires without telling me, and my cake pays the price.
Gooey Butter Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An irresistible, rich butter cake with a gooey center that’s incredibly easy to make.
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven and grease a baking pan.
- Cream the butter and sugar together until pale and soft.
- Add the eggs and vanilla, mixing well.
- Stir in the flour and salt until combined; the batter should be thick but smooth.
- Spread the batter evenly in the prepared pan.
- Bake until the top is set but the center jiggles slightly when tapped.
- Do not overbake to ensure a gooey center.
Notes
Slice while warm for extra gooeyness. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
How to Make Butter Cake
Not gonna lie, I once read directions that needed a flow-chart just to follow. This recipe? No way. You cream the butter and sugar together til they’re light and fluffy. I mean, really fluffy. Not “I forgot about it while scrolling Instagram” fluffy, just till it looks smooth and hopeful.
Next, add your eggs, one at a time, beating well after each addition. If you toss in all the eggs together, sometimes it goes weird, so go step by step.
Now, mix your dry stuff in one bowl—flour, salt, baking powder. Whisk it around, get rid of any lumps. Alternately add your dry mix and milk to the butter mixture. This keeps your batter even and not too thick or clumpy.
Last up, stir in vanilla. Don’t overmix. People always say it, but it really matters.
Pop it all into a greased baking pan, bake at 350°F for about 30-35 minutes, or till golden and your tester comes out clean (well, mostly clean). My oven runs hot, so I check it at 28 minutes. You do you.
Wow, I never thought I’d bake a proper cake from scratch… but this butter cake was honestly foolproof. My family demanded seconds before it even cooled! – Teresa R.
Pro Tips for Making This Recipe
Alright, if you’re chasing that perfect butter cake, learn from my speed bumps. Soft butter is non-negotiable. Cold butter equals lumpy batter, which equals sad cake.
Don’t open the oven too early. Tempting, I know, because that golden color is irresistible—but give it time.
If your cake’s a little dry, you likely overbaked or used too much flour. Weigh your flour if you can. No scale? Just scoop gently, level off with a knife.
Here’s a little table to keep you on track:
| Tip | Common Slip-Up | How to Fix | Your Result |
|---|---|---|---|
| Room-temp butter | Using cold or melted butter | Sit out for 1 hour before using | Smooth, fluffy batter |
| Check oven | Oven too hot/cold | Oven thermometer | Even bake |
| Mix gently | Overmixing batter | Just combine—stop when done | Tender crumb |
What is the shelf life?
I get this question a lot: how long does butter cake even last? Simple answer: Not long at my house, but that’s because, you know, it vanishes. Jokes aside, the cake stays moist and fresh covered at room temp for up to 3 days. The fridge will stretch it another couple days, but after that… meh, it’s never quite as magical.
If you want to freeze it, slice it up and wrap each piece individually. Ziploc bags are great. Thaw at room temp before serving. But for max flavor? Eat it within a couple days. That’s when the butter does its happy dance.
What frosting should I use?
This is where you can get a bit wild, honestly. Classic buttercream is always a hit—just butter, powdered sugar, a splash of milk, and vanilla. Easy. Cream cheese frosting? Oh, yes. That’s another level. Sometimes I spread simple jam on top or just dust with icing sugar if I’m feeling less ambitious.
If you’re going for a layered vibe, go buttercream between layers. For a picnic or quick treat, serve it plain with berries on the side. Don’t let anyone tell you how to enjoy it—that’s the beauty of butter cake.
Serving Suggestions
- Pair with fresh berries for a tart contrast
- Whipped cream on the side is never wrong
- Serve warm with a scoop of vanilla ice cream
- Add a drizzle of caramel for something really over the top
Common Questions
Can I use salted butter?
Yes! I sometimes do. Maybe skip the added salt in the recipe if you go this route.
Why did my cake sink?
Usually, it’s from opening the oven door too soon or underbaking. Just peek through the glass and be patient.
Can I double the recipe for a party?
Totally. Bake in a bigger pan, and keep an eye on bake time.
Is whole milk a must?
Nah, but it gives the softest, richest texture. Use what you’ve got.
How do I know when it’s done?
Toothpick in the center should come out mostly clean, a few crumbs are okay. The smell of toasted butter cake fills the kitchen—can’t miss it.
Don’t Overthink It—Just Bake!
Butter cake is the kind of treat that feels special, even though it’s easy enough for a Tuesday night. Gather your ingredients, trust the process, and don’t fuss over the details too much. If you’re curious about a twist, check out this [Gooey Butter Cake Recipe] or for another classic version, try the [Classic Butter Cake – Cakes by MK] method. No weird secrets here, just a straight-up, time-tested classic. Can’t wait to hear how your own cake turns out! Send me your pics—I really want to see ‘em.
