The butter cake is rich and delicious. It is a fluffy, soft, and moist cake. It’s a simple recipe with a short list of ingredients. The cake is enjoyed on any occasion. The cake uses butter syrup that increases its taste. People of all ages enjoy the cake, and it can also be enjoyed with tea.

The cake uses four eggs and vanilla flavor, giving it a nice smell. The main ingredient of the butter cake is butter. It is a light cake with a lot of vanilla flavor. You can enjoy this cake for breakfast. All ingredients are qualified and measured, mixed accurately. For this reason, the cake is more delicious.

Perfect Butter Cake Recipe

Dry Ingredients:
First, take a bundt pan and spray some flour in the pan so that the cake comes out cleanly after baking. Now add 3 cups or 360 grams of flour. It is measured accurately. Then add three-quarters of a teaspoon of baking powder and half a teaspoon of baking soda. Then add 1 teaspoon of salt. Mix these dry ingredients properly and keep them aside.

Wet Ingredients:
Now grab a bowl, add one cup or 226 grams of unsalted butter (at room temperature), and beat it with a hand mixer.

When it is beaten nicely, then add the two cups or 400 grams of granulated sugar and mix it until it gets light and fluffy. Then add the four large eggs (at room temperature). The eggs must be added one by one and mixed until light and fluffy.

Dry and Wet Ingredients Mix:
Now take one cup of milk and set it aside. At the time of mixing the butter, add the flour mixture and milk together. Add some of the flour mixture, then some milk, and mix it this way until the whole flour mixture and milk are combined well.

Now the cake mixer is ready to go into the pan. The batter should be put in the pan and leveled with a spatula.

Bake:
Now put the pan in the oven and bake at 325°F for one hour. After one hour, take out the cake from the oven and transfer it to another place to cool.

Butter Syrup:
Now take a bowl and add 5 tbsp or 70 grams of unsalted butter, a quarter cup or 60 ml of water, and three-quarters of a cup or 150 grams of granulated sugar.

At this moment, give it heat for about 2-3 minutes. When the butter mixes with the water, then take it off the heat and add 1 ½ tsp of vanilla.

Now pour the syrup over the cake and spread it all over. The cake is ready to serve with butter syrup.

Required Equipment:
• Hand Mixer
• Bundt pan
• Normal pan
• Mixing bowl

Dry Ingredients: (for 12 serving )
• Flour = 3 cups or 360 grams
• Baking powder = ¾ tsp
• Baking soda = ½ tsp
• Salt = 1 tsp

Wet Ingredients:
• Unsalted butter = one cup or 226 grams
• Granulated sugar = two cups or 400 grams
• Eggs = four pieces
• Milk = one cup

Butter Syrup:
• Unsalted Butter = 5 tbsp or 70 grams
• Water = 60 ml
• Granulated sugar = ¾ cup or 150 grams
• Vanilla = 1 ½ tsp

Baking Time and Temperature:
• Temperature = 325°F
• Time = 1 hour

Time:
• Preparation time = 25 Minutes
• Cooking time =    60 minutes

 Calories: 500 kcal

Some Tips To Make Perfect the Butter Cake:

• Use at room temperature ingredients .
• All ingredients should be measured accurately.
• Do not over-mix the butter.
• Check the baking temperature and time.
• All ingredients should be qualified.
• Don’t open the oven during baking; if you open the oven, the cake may be damaged and fall.
• The amount of flour must be the same as in the recipe; if more flour is used, then the cake will be dry.

Butter Cake Storage Procedure

You can store the butter cake at room temperature for about 3-4 days using an airtight container or a safe bag.

If you need to store it for a week, then you can store it in the refrigerator for 8-10 days using an airtight container or aluminum foil.

In the case of longer storage, you can freeze it for about 2-3 months using a safe bag or an airtight container. If you plan for longer storage, then do not frost your cake, as longer periods can damage your frosting. When you serve the cake, then you can use frosting. Before serving the cake, bring your cake to room temperature.