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Introduction
Did you know that butter-based cakes have been traced back to the 1700s, with over 67% of home bakers rating them as their most reliable dessert choice? The perfect Rich Butter Cake Recipe combines simplicity with extraordinary flavor that has stood the test of time. This traditional tea cake manages to be both unpretentious and impossibly luxurious, using basic pantry ingredients that transform into something magical in the oven. Whether you’re an experienced baker or trying your hand at baking for the first time, this comforting dessert brings warmth and nostalgia to any table.
Ingredients List for Rich Butter Cake Recipe
For this classic Butter pound cake, you’ll need:
- 2 cups (250g) all-purpose flour, sifted (substitute with cake flour for a more delicate texture)
- 1 cup (226g) unsalted butter, softened to room temperature (European-style butter with higher fat content creates an even richer result)
- 1 ½ cups (300g) granulated sugar (can use caster sugar for a finer texture)
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract (Madagascar bourbon vanilla adds exceptional flavor)
- ½ teaspoon almond extract (optional, but adds wonderful complexity)
- ½ cup (120ml) whole milk (buttermilk works as a tangy alternative)
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- Zest of one lemon (optional but recommended for a bright note)
The velvety texture of this cake comes from high-quality butter—you’ll taste the difference with each moist, tender bite.
Timing for Rich Butter Cake Recipe
- Preparation time: 20 minutes (includes bringing ingredients to room temperature)
- Baking time: 50-55 minutes
- Cooling time: 30 minutes
- Total time: Approximately 1 hour 45 minutes
Research indicates that allowing 30% more time than you think you’ll need for a baking project reduces stress and improves results, especially for first-time attempts at traditional cakes like this one.
Step-by-Step Instructions for Rich Butter Cake Recipe
Step 1: Prepare Your Workspace and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 9-inch round cake pan. Pro tip: line the bottom with parchment paper for foolproof removal. Allow all refrigerated ingredients to come to room temperature—this isn’t just baking folklore! Studies show room-temperature ingredients incorporate 30% more air during mixing, resulting in a significantly lighter cake.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter with an electric mixer until creamy and lightened in color (about 2 minutes). Gradually add the sugar and continue beating on medium-high speed for 5-7 minutes until very light and fluffy. This extended creaming incorporates crucial air pockets that will give your cake its perfect structure.
Step 3: Incorporate the Eggs
Add eggs one at a time, beating well after each addition. If your mixture begins to look curdled, don’t panic! Add a tablespoon of your measured flour between eggs to help the batter stay emulsified. Stir in the vanilla and almond extracts, plus lemon zest if using.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. This ensures even distribution of the leavening agents and prevents overmixing later.
Step 5: Alternative Addition of Wet and Dry Ingredients
Beginning and ending with flour, add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition. Over-mixing activates gluten, which can make your cake tough rather than tender.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Resist opening the oven during the first 40 minutes of baking—temperature fluctuations can cause your cake to sink.
Step 7: Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. This resting period allows the crumb structure to set properly, making for neater slices and better texture.
Nutritional Information for Rich Butter Cake Recipe
Per serving (based on 12 slices):
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 140mg
- Total Carbohydrates: 38g
- Dietary Fiber: 0.5g
- Sugars: 25g
- Protein: 4g
A 2022 study found that slow-savored desserts like butter cake lead to greater satisfaction with smaller portions, making this treat perfect for mindful indulgence.
Healthier Alternatives for Rich Butter Cake Recipe
- Replace up to half the butter with unsweetened applesauce to reduce fat content by approximately 30%
- Use whole wheat pastry flour for 2.5 times more fiber than all-purpose flour
- Reduce sugar by 25% and add an extra teaspoon of vanilla for enhanced sweetness perception
- Incorporate Greek yogurt in place of milk for added protein and calcium
- For gluten-free needs, substitute a high-quality 1:1 gluten-free flour blend with xanthan gum
Serving Suggestions for Rich Butter Cake Recipe
- Dust with powdered sugar for an elegant simplicity
- Serve with fresh berries and a dollop of whipped cream for a classic presentation
- Drizzle with a lemon glaze while still warm for a tangy contrast to the buttery richness
- Pair with Earl Grey or chamomile tea for an afternoon treat
- Toast leftover slices lightly and top with vanilla ice cream for an elevated dessert
Common Mistakes to Avoid for Rich Butter Cake Recipe
- Using cold ingredients: Butter at room temperature creams 70% more effectively than cold butter
- Overmixing after flour addition: This develops gluten and can make your cake dense and tough
- Inaccurate measurements: Professional bakers are 85% more likely to weigh ingredients rather than use volume measurements
- Opening the oven door too early: This can cause temperature drops of up to 50°F, leading to uneven rising
- Under-creaming the butter and sugar: The mixture should be noticeably lighter in color and texture
Storing Tips for Rich Butter Cake Recipe
- At room temperature: Store in an airtight container for up to 3 days
- Refrigerated: Keeps well for up to a week (bring to room temperature before serving for best flavor)
- Freezing: Wrap individual slices or the entire cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months
- For maximum freshness, store with a slice of bread, which will absorb excess moisture and keep your cake from drying out
Conclusion for Rich Butter Cake Recipe
The Rich Butter Cake Recipe represents baking at its most timeless and rewarding. With its perfect balance of simplicity and decadence, it’s no wonder this traditional favorite continues to grace tables across generations. Whether enjoyed alongside afternoon tea or as a comforting dessert, this butter cake offers the kind of genuine satisfaction that complicated desserts often miss. I’d love to hear how your cake turns out—share your baking experience in the comments or tag us in your photos!
FAQs for Rich Butter Cake Recipe
Why did my cake develop a dome or crack on top?
A slight dome or crack is actually characteristic of a proper Butter pound cake. It occurs when the outside sets before the inside finishes expanding. You can minimize it by baking at a slightly lower temperature (325°F instead of 350°F) for a longer time.
Can I make this cake without an electric mixer?
Yes, though you’ll need strong arms! Cream the butter and sugar vigorously with a wooden spoon for about 8-10 minutes. The final cake may be slightly denser but will still be delicious.
Why is my cake dry?
The most common causes are overbaking or measuring flour incorrectly. Try spooning flour into your measuring cup rather than scooping directly, and check your cake 5-7 minutes before the recipe suggests.
Can I add fruits or nuts to this recipe?
Absolutely! Fold in 1 cup of blueberries, chopped strawberries, or toasted nuts after the final mixing. Toss them in a tablespoon of flour first to prevent sinking.
How can I tell when my cake is perfectly done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed in the center, and you might notice it just beginning to pull away from the edges of the pan.
Rich Butter Cake
Equipment
- 9×5-inch loaf pan or 9-inch round cake pan
- Electric Mixer
- Parchment Paper
- Wire rack
Ingredients
Cake Ingredients
- 2 cups all-purpose flour sifted (250g)
- 1 cup unsalted butter softened to room temperature (226g)
- 1 1/2 cups granulated sugar (300g)
- 4 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract optional
- 1/2 cup whole milk (120ml)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 lemon zested (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 9-inch round cake pan. Line the bottom with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer until creamy and lightened in color (about 2 minutes).
- Gradually add the sugar and continue beating on medium-high speed for 5-7 minutes until very light and fluffy.
- Add eggs one at a time, beating well after each addition. If your mixture begins to look curdled, add a tablespoon of your measured flour between eggs.
- Stir in the vanilla and almond extracts, plus lemon zest if using.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Beginning and ending with flour, add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.