Butter Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Butter an 8-inch round cake pan and line the bottom with parchment paper, butter the paper, and lightly flour the pan, tapping out excess flour.

Cream Butter and Sugar

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Add Eggs and Vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl as needed. Add 1 teaspoon pure vanilla extract and mix until combined.

Combine Dry Ingredients

In a separate bowl whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 1/2 teaspoon salt.

Alternate Flour and Milk

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup whole milk (dry + milk + dry + milk + dry) and mixing just until combined after each addition. Do not overmix; stop when no streaks of flour remain.

Bake

Scrape the batter into the prepared pan, smooth the top, and bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean, 30–35 minutes. Rotate the pan halfway through baking for even color.

Cool

Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove the parchment, then invert again to right-side-up. Cool completely before serving, about 45–60 minutes total cooling time.

Finish (optional)

If desired, dust the top lightly with 1 tablespoon powdered sugar just before serving.

Combine 2 cups raspberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir gently until the raspberries break down and the sugar dissolves, about 4–6 minutes. If the mixture is too thick, add up to 1 tablespoon water to reach a saucy consistency.

Remove from heat and let cool briefly, then push the raspberry mixture through a fine-mesh sieve into a bowl, using the back of a spoon to press out the purée and leaving seeds behind. Taste and adjust sweetness or acidity with more sugar or lemon juice if needed. Chill or keep at room temperature until ready to serve.

Spoon or slice the ice cream into serving portions. If using vanilla bean or paste, stir the 1/2 teaspoon into the softened ice cream briefly before refreezing for 10–20 minutes to let the flavor meld (optional). Keep ice cream frozen until plating.

Slice the butter cake into 6 equal portions. Place a slice on each plate, drizzle 2–3 tablespoons of raspberry coulis over and around the cake, and add one scoop (about 1/2 cup) of Tahitian vanilla ice cream alongside. Garnish with a few fresh raspberries or mint if desired and serve immediately.