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Butter Cake Recipe
Ash Tyrrell

Butter Cake Recipe

I still remember the first time I pulled this butter cake out of the oven and watched the glaze soak right into that golden crust. I couldn't wait to slice into it, and honestly, I ate a piece before it even finished cooling.
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Prep Time 20 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour this gives the cake its structure without making it heavy
  • 1 teaspoon salt balances the sweetness so the cake doesn't taste flat
  • ¾ teaspoon baking powder helps the cake rise into a soft, even crumb
  • ½ teaspoon baking soda works with the baking powder for a lighter texture
  • 1 cup unsalted butter softened, choose unsalted so you control the salt level
  • 2 cups granulated sugar creams beautifully with butter for a fluffy base
  • 4 large eggs bind everything together and add richness
  • 1 cup whole milk I use whole milk for the softest, most tender crumb
  • 5 tablespoons unsalted butter for the glaze, this is what gives the crust its shine
  • ¾ cup granulated sugar for the glaze, sweetens and thickens it slightly
  • ¼ cup water helps the glaze come together into a pourable syrup
  • 1½ teaspoons vanilla extract adds warmth and rounds out the flavor

Method
 

  1. Start by preheating your oven to 325°F. Butter and flour your bundt pan generously, making sure to coat every groove so the cake releases cleanly later. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda until fully combined.
  2. In your mixer, beat the softened butter and sugar together until the mixture turns pale and fluffy, which usually takes three to four minutes. Add the eggs one at a time, beating well after each one so the batter stays smooth and doesn't curdle.
  3. With the mixer on low speed, add the flour mixture in parts, alternating with the milk. Start and finish with the flour mixture, mixing just until each addition is incorporated. Overmixing at this stage can make the cake dense, so I stop as soon as I see no streaks of flour.
  4. Spoon the batter into your prepared bundt pan and smooth the top gently. Bake for about an hour, or until a toothpick inserted near the center comes out clean. I avoid opening the oven door early since the temperature drop can affect how evenly the cake rises.
  5. While the cake bakes, or right as it comes out of the oven, combine the butter, sugar, and water in a small saucepan over medium heat. Simmer, stirring constantly, until the mixture turns slightly thickened and opaque. Remove it from the heat and stir in the vanilla extract.
  6. Pour the warm glaze evenly over the cake while it's still in the pan, letting it soak into every crevice. Let the cake rest for fifteen minutes before inverting it onto a wire rack. Allow it to cool completely before slicing so the crumb sets properly.

Notes

  • I always bring my eggs to room temperature first, since cold eggs don't incorporate as smoothly into the batter.
  • I measure my flour with a kitchen scale whenever I can, because scooping straight from the bag tends to pack in too much flour.
  • I grease every single groove of my bundt pan, even the nonstick one, since a stuck cake is heartbreaking after all that effort.
  • I tap the filled pan gently on the counter before baking to release any trapped air bubbles.
  • I pour the glaze on while the cake is still warm, since it soaks in far better than it would on a cooled cake.