Butter Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with 1 tablespoon unsalted butter, then dust with 1 tablespoon flour, tapping out the excess.

Measure dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or the bowl of a stand mixer fitted with the paddle, beat 1 cup softened unsalted butter on medium speed until smooth and slightly pale, about 1 minute. Add 1 cup granulated sugar and continue beating on medium-high until light and fluffy, about 3–4 minutes, scraping the bowl once or twice.

Add eggs and vanilla

Add the 3 large eggs one at a time, beating briefly after each addition until incorporated (don't overbeat). Scrape the bowl, then mix in 2 teaspoons pure vanilla extract.

Combine wet and dry

With the mixer on low speed, add the dry ingredients in three additions, alternating with the 1 cup whole milk: start with one-third of the dry mixture, then half the milk, then another third of dry, the remaining milk, and finish with the last third of dry. Mix only until just combined and no streaks of flour remain. Scrape the bowl and fold gently by hand if needed to ensure an even batter.

Fill pan and smooth

Pour the batter into the prepared 9-inch pan and smooth the top with an offset spatula or the back of a spoon to an even thickness.

Bake

Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge to loosen, then invert onto the rack and remove the pan. Turn right side up and let cool completely (about 1 hour) before slicing or frosting.

Once the cake is completely cool, dust the top lightly with 1 tablespoon powdered sugar, if desired. Slice and serve. Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate up to 5 days.