Butter Cake Recipe
Recipe information
Make Butter Cake in just 1h 30m. Warm Buttery Vanilla Cake with a Rich Creamy Center, Served with Fresh Strawberries and Vanilla Ice Cream
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Butter Cake
Ingredients
Cake batter
Creamy center
Finishing & serving
Cake batter
1. Prepare oven and pan
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan thoroughly with 1 tablespoon unsalted butter or nonstick spray, then line the bottom with parchment paper for easy removal.
2. Cream butter and sugar
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1.25 cups softened unsalted butter and 1.25 cups granulated sugar on medium-high speed for 3–4 minutes, until pale, light and fluffy. Scrape down the bowl as needed.
3. Add eggs and vanilla
Add the 4 large eggs one at a time, beating 20–30 seconds after each addition until fully incorporated. Add 2 teaspoons vanilla extract and mix briefly to combine.
4. Combine dry ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.
5. Alternate flour and milk
With the mixer on low, add the dry ingredients to the creamed mixture in three additions, alternating with the 1/2 cup whole milk (dry-wet-dry-wet-dry). Mix just until combined after each addition; avoid overmixing.
Creamy center
8. Make cream cheese filling
In a medium bowl, beat 8 oz softened cream cheese until smooth. Add 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 egg yolk. Beat until fully combined and silky, scraping down the bowl so there are no lumps.
9. Assemble center
Spoon the cream cheese mixture into the center of the batter in the pan, forming a disk roughly 4–5 inches (10–12 cm) across and about 1/2 inch thick. Carefully dollop the remaining cake batter around and over the edges of the cream cheese disk to mostly cover it, leaving a small visible ring if you prefer the creamy center to peek through.
Baking & finishing
10. Bake
Place the pan in the preheated 350°F oven on the middle rack. Bake for 40–50 minutes, or until the cake is golden on top and a toothpick inserted into the cake portion (not the cream cheese center) comes out clean or with just a few moist crumbs. The cream cheese center will set but remain creamy.
11. Cool
Remove the cake from the oven and let cool on a wire rack for 15 minutes in the pan. Run a thin knife around the edge, then invert onto the rack or transfer to a serving plate. Cool another 20–30 minutes until slightly warm or to room temperature. If you prefer, chill 30 minutes for firmer center.
12. Prepare strawberries
While the cake cools, hull and halve 2 cups fresh strawberries. Toss gently with 1 tablespoon confectioners' sugar if you like a glossy, slightly sweet finish. Let macerate 10–15 minutes to release juices.
13. Serve
Slice the cake and serve warm or at room temperature with a scoop of vanilla ice cream (from 1 pint) and a spoonful of macerated strawberries on the side or atop each slice. Optionally dust the cake lightly with a little extra powdered sugar for presentation.
Local Coupons
No local coupons found for this recipe's ingredients.