Desserts
This all butter cake recipe delivers the rich, velvety crumb and perfect rise that defines classic bakery-style cakes. The secret lies in using only butter for fat—no oils—which creates that signature tender crumb and golden-brown crust. I've perfected this recipe through years of testing, ensuring every slice has that melt-in-your-mouth texture and buttery flavor that makes it irresistible.
The process is straightforward but requires attention to detail, particularly when creaming the butter and sugar to achieve that light, airy texture. With a precise balance of ingredients and careful baking, you'll achieve a cake that's moist yet tender, with a delicate crumb that holds up beautifully. This recipe yields a 10-inch round cake that's perfect for special occasions or when you want to impress with a homemade dessert that tastes like it came from a professional bakery.
What sets this all butter cake apart is its ability to stay fresh-tasting even after a few days, thanks to the butter's natural richness. The cake bakes up with a golden-brown top and edges, while remaining tender inside. Once cooled, it's ready to be frosted with your favorite buttercream or filled with jam for a classic layer cake.
Whether you're baking for a celebration or simply craving a classic dessert, this recipe delivers consistent, professional-quality results every time. The key is patience—allowing the butter to come to room temperature and creaming it thoroughly with the sugar. Let's get started on creating your perfect all butter cake.
Ingredients for all butter cake
Nine ingredients, all butter magic—this is your bakery-style cake in homemade form.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, salted freezes well |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smooth texture |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, spooned lightly |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🍞 | 1 tbsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon |
| Whole Milk 🥛 | 1 cup | Room temperature |
| Cornstarch 🌽 | 1 tbsp | For tender crumb |
The butter is non-negotiable here. Plugrá or Land O'Lakes are my go-tos—they emulsify beautifully. Grab the unsalted kind (the salted can make the cake taste flat). Room temperature is key—press a finger in, and if it leaves a dent, it's ready. I always buy a pound extra and freeze the rest in cubes for future baking. The sugar? Domino superfine if you can find it, but regular granulated works too—just pulse it in a food processor for 10 seconds. That cornstarch? It's the secret to that ultra-tender crumb you crave.
No vanilla extract? Vanilla bean paste works too—just use half the amount. Short on baking powder? Baking soda plus cream of tartar at a 1:1 ratio gets you close. The milk can be any kind, but whole gives that extra richness. Eggs must be room temp—cold ones make the butter seize. Pro tip: Separate the yolks and whites for extra fluffy results. And if you're wondering about substitutions, trust me—this recipe is all about the butter. Don't swap it for oil, even if you're tempted.
This cake keeps beautifully—3 days wrapped at room temp, 1 week in the fridge, or 3 months frozen. I always bake it the night before so it has time to develop that perfect crumb. For freezing, slice first, then wrap each piece individually. The buttercream? Wait until the cake is completely cooled—30 minutes at room temp—or it'll melt. And if you're making a layer cake? Jam in the middle—raspberry or apricot works best. This cake deserves the royal treatment.
Why You'll Love This Recipe
- You’re using pantry basics: butter, sugar, flour, eggs. No specialty ingredients, no markups. Between us, this is the cake I make when I’m broke but still want something special. It delivers every time.
- No-Fuss Mixing: I swear by the creamy butter-sugar combo here—just whip until light, toss in dry ingredients, and fold. No food processor, no stress, just a bowl and a spoon. Even my toddler could "help" (and usually ends up licking the beaters).
- Rich, Buttery Bliss: That first bite? Pure happiness. The eggs and sugar create this tender crumb, while the butter makes every slice taste like a hug. It’s the kind of cake that disappears faster than I can say "second helping."
- Leftovers for Days: Bake one pan, enjoy it for breakfast, dessert, or lunch. Slice it into squares for a quick snack, or stash it in the fridge for when you need a fast treat. Honestly, I’ve had this cake last me a full week—no one judges.
Step-by-step instructions for all butter cake
Here's how to create a tender, rich cake with that signature buttery rise everyone loves.
Cream Butter and Sugar to Light and Fluffy
In a stand mixer fitted with the paddle attachment, beat the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 4-5 minutes. You're looking for a pale, fluffy mixture that nearly doubles in volume and leaves faint ribbons when the beaters are lifted. This thorough creaming incorporates air, which creates that signature tender crumb and helps the cake rise beautifully.
I press the paddle against the butter mixture occasionally to ensure everything is fully combined. If you're using room-temperature butter, it should be soft enough to leave a slight indentation when pressed, but not melted. This step is crucial—rushing it leads to a dense cake instead of that light, airy texture we want.
Add Eggs and Vanilla One at a Time
Add the 4 whole large eggs, one at a time, mixing on low speed after each addition until fully incorporated. Then add the 2 teaspoons vanilla extract and mix for another 10 seconds. The mixture will look slightly curdled at first, but don't worry—it will smooth out once we add the dry ingredients.
I always use room-temperature eggs for this recipe. Cold eggs can cause the batter to curdle or create pockets of uncooked egg in the center. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before using. The vanilla extract should be pure Madagascar bourbon for that authentic flavor depth.
Combine Dry Ingredients and Alternate with Milk
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, and 1 tablespoon cornstarch. I sift the flour first to aerate it, then whisk in the remaining dry ingredients. This prevents lumps and ensures even distribution throughout the batter.
With the mixer on low speed, add one-third of the dry ingredients to the butter mixture and mix just until combined. Then pour in half of the 1 cup whole milk and mix again. Repeat this process, alternating between dry ingredients and milk, ending with the last of the dry ingredients. This gradual addition creates a smooth batter without overmixing.
Pour and Bake for Perfect Rise
Preheat your oven to 350°F and grease two 9-inch round cake pans or one 9x13-inch pan. Pour the batter evenly into your prepared pans—tap the pans gently on the counter to remove any air bubbles. Bake for 25-30 minutes (for round pans) or 30-35 minutes (for the sheet pan) until a toothpick inserted in the center comes out clean.
I check the cake at the 20-minute mark—sometimes ovens run hot, and you don't want to overbake. The edges should be golden brown, and the top should spring back when gently touched. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. Patience here prevents a cracked top when you add frosting later.
Pro Tips For Making All Butter Cake
- CREAM BUTTER FIRST: Mix the butter and sugar until it’s pale and thick—about 3-5 minutes with a stand mixer. I used to stop when it looked fluffy, but this step actually dissolves the sugar fully, so the cake rises higher and stays moist longer.
- WEIGH YOUR FLOUR: Scoop and level your flour—don’t pack it. A standard cup of all-purpose flour can vary wildly in weight, and this cake relies on precise ratios. My first batch collapsed because I eyeballed it, so invest in a kitchen scale if you don’t have one.
- DON’T OVERMIX: Fold in the dry ingredients just until combined—stop when there are no more streaks of flour. Overmixing develops the gluten, and that’s how you end up with a dense, chewy cake instead of a tender crumb. Yes, even if it looks lumpy at first.
- ROOM-TEMP BUTTER MATTERS: Let your butter sit out for 1-2 hours before creaming—no microwave shortcuts. Cold butter won’t emulsify properly, and you’ll end up with a greasy, uneven texture. I know, I know, but trust the process.
Wine and beer pairings for these flavors
Classic Bourbon Pairing
An 8-year-old bourbon like Woodford Reserve or Maker's Mark is my go-to pairing for this cake. The caramel and vanilla notes in the bourbon complement the cake's buttery richness while adding depth. Serve it slightly chilled to enhance the cake's velvety texture. 🍷
Champagne for Elegance
For a celebratory touch, pair with French Champagne or a crisp Prosecco. The bubbles cleanse your palate between bites, making each slice of cake taste even more decadent. I recommend a Brut style to avoid overpowering the cake's delicate sweetness. A glass of Moët & Chandon or La Marca Prosecco works beautifully.
Coffee Liqueur Twist
For a dessert-focused pairing, try a coffee liqueur like Kahlúa or Mr. Black. The bitterness of the coffee balances the cake's richness, creating a sophisticated flavor combination. Serve it neat or in a small dessert glass alongside a slice of cake. This pairing is perfect for after-dinner indulgence.
Spiced Rum Option
Aged dark rum like Appleton Estate or Diplomático Reserva Exclusiva adds a warm, spiced contrast to the cake's buttery flavor. The molasses notes in the rum enhance the cake's natural sweetness. Serve it slightly warmed for an extra cozy touch during colder months.
Beer Pairing: Belgian Witbier
For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois Witbier offers a refreshing contrast. The citrusy, peppery notes cut through the cake's richness while complementing its vanilla undertones. This pairing works especially well for a casual gathering or brunch setting. 🍺
Non-Alcoholic Option
For a non-alcoholic pairing, try sparkling apple cider or ginger beer. The effervescence enhances the cake's texture, while the fruit notes provide a bright contrast. I recommend Martinelli's Sparkling Cider or Feani Ginger Beer for a refreshing finish. These options work beautifully for family gatherings or when alcohol isn't an option.
Nutrition facts
Frequently asked questions
Why does this recipe call for all butter instead of oil?
All butter creates that signature tender crumb and rich flavor that oil can't replicate. Butter contains water and milk solids that contribute to moisture and structure, while its fat content delivers unmatched richness. Plus, the higher melting point of butter gives that perfect golden-brown crust.
Can I substitute salted butter in this recipe?
Yes, but reduce the added salt to 1/4 teaspoon since salted butter already contains about 1/2 teaspoon of salt per cup. The flavor will be slightly different, but still delicious. For best results, use unsalted butter as specified in the recipe.
How do I know when my cake is fully baked?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges should be golden brown and spring back when gently touched. Overbaking can make the cake dry, so check at 20 minutes if using round pans.
Can I make this cake in a different pan size?
Yes, but adjust baking time accordingly. For a 9x13-inch pan, bake 30-35 minutes. For 8-inch pans, reduce to 20-25 minutes. Always use the oven thermometer to confirm your oven's accuracy—many run hot or cold.
What's the best way to store leftover cake?
Wrap tightly in plastic wrap at room temperature for 3 days, or refrigerate for 1 week. For longer storage, slice first, then freeze individual pieces for up to 3 months. Thaw overnight in the fridge before serving.