Butter Cake Recipe
Warm Buttery Vanilla Cake with a Rich Creamy Center, Served with Fresh Strawberries and Vanilla Ice Cream
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Ingredients
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Cake batter
Creamy center
Finishing & serving
Method
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.
- 6
Smooth batter
Scrape the bowl and fold briefly with a spatula to ensure no streaks of flour remain. The batter should be smooth and slightly thick but pourable.
- 7
Fill pan
Pour about two-thirds of the batter into the prepared 9-inch pan and spread into an even layer using an offset spatula, leaving space in the center for the creamy filling.
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.
