Rich Butter Cake Recipe
Rich Butter Cake Recipe is a moist, tender cake made with butter, sugar, eggs, and a touch of cream and condensed milk for added richness. Its soft texture and deep buttery flavor make it a comforting treat for any occasion. Simple ingredients, a classic method, and a smooth, rich taste make this cake a favorite among home bakers.
Equipment
- 9-inch round or square cake pan
- Electric mixer or hand whisk
- Spatula
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 1/2 cups 300g granulated sugar
- 3 large eggs at room temperature
- 2 1/2 cups 300g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup 120ml whole milk (or half-and-half for a richer flavor)
- 2 tablespoons 30ml heavy cream
- 2 tablespoons 30g condensed milk
Instructions
- Start by heating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or use parchment paper to make it easier to remove the cake after baking.
- In a large bowl, beat the softened butter and sugar together until the mixture becomes light, fluffy, and pale. This should take about 3-4 minutes with an electric mixer or 5-6 minutes by hand.
- Add the eggs one at a time, beating well after each addition to ensure the mixture stays smooth. Stir in the vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in small portions, stirring gently with a spatula or mixing on low speed to avoid overworking the batter.
- Once the dry ingredients are fully combined, slowly pour in the milk, heavy cream, and condensed milk. Stir until the batter is smooth and creamy.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the cake sit in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, you can substitute whole milk with half-and-half or use more heavy cream. This cake pairs wonderfully with a light dusting of powdered sugar, a dollop of whipped cream, or fresh berries. Make sure the butter is softened to room temperature for best results when creaming with the sugar.