Butter Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper; set aside.

Cream butter and sugar

In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat the room-temperature unsalted butter (1 1/4 cups) and granulated sugar (1 1/4 cups) on medium-high speed until light, pale, and fluffy, about 4–5 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating 20–30 seconds after each addition until fully incorporated. Add the vanilla extract (2 tsp) and beat until combined.

Combine dry ingredients

In a separate bowl whisk together the all-purpose flour (2 cups), baking powder (2 tsp), and fine sea salt (1/2 tsp) until evenly distributed.

Alternate flour and milk

With the mixer on low, add one-third of the dry ingredients to the butter mixture and mix until just combined. Add half of the milk (1/4 cup), mix briefly, then add another third of the flour, followed by the remaining milk, then the final flour. Mix only until no dry streaks remain. If using sour cream (1/4 cup), fold it in at the end for extra moisture.

Bake

Scrape the batter into the prepared pan, smooth the top, and tap the pan gently on the counter to remove large air bubbles. Bake in the preheated 350°F (175°C) oven for 30–38 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert onto the rack, remove the parchment (if used), then turn right side up to cool completely, about 45–60 minutes. For serving warm, let cool 20 minutes before slicing.

Combine raspberries (2 cups), granulated sugar (1/2 cup), lemon juice (1 tbsp), and water (2 tbsp) in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes, mashing some berries with the back of a spoon to release juices and break up fruit.

If you prefer a thicker, glossy sauce, mix cornstarch (1 tsp) with cold water (1 tbsp) to make a slurry. Stir the slurry into the simmering raspberries and simmer another 1 minute until the sauce thickens. Remove from heat.

For a smooth sauce, strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible; discard seeds. For a chunky sauce, skip straining. Taste and adjust sweetness or lemon as needed. Let cool to warm or room temperature before serving; the sauce will thicken slightly as it cools.

Scoop or portion vanilla bean ice cream (2 cups) into 4 portions (about 1/2 cup each) and keep in the freezer until just before plating so it holds shape. If scooped early, place scoops on a rimmed tray into the freezer to firm up again for 10–15 minutes.

To serve, cut the butter cake into 8 slices. Place one slice on each dessert plate.

Warm a few tablespoons of raspberry sauce if chilled (microwave 10–15 seconds or gently rewarm in a small saucepan). Spoon 2–3 tablespoons of raspberry sauce around and partially over the cake slice.

Add one scoop (about 1/2 cup) of vanilla bean ice cream beside or on top of the cake slice.

Garnish with fresh raspberries (optional), a light dusting of powdered sugar (optional), and a sprig of mint if desired. Serve immediately so the ice cream contrasts with the warm cake and sauce.