Description
This moist and fluffy butter cake is rich and flavorful and topped with a luscious vanilla buttercream. It’s made with everyday simple ingredients and perfect for any occasion.
Ingredients
Butter cake
- 1/2 cup (114g) butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 and 1/2 cups (190g) all-purpose flour
- 2 and 1/2 tsp baking powder
- 3/4 cup (180ml) milk, room temperature
Easy buttercream
- 1/2 cup (114g) butter, room temperature
- 1 and 1/2 cups (190g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350F. Grease and line an 8″ square pan with parchment paper. Set aside.
- In a large mixing bowl, cream the butter, sugar, and vanilla for about 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, and scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour and baking powder. Stir in 1/3 of the flour mixture, then 1/2 of the milk. Repeat with another 1/3 of the flour mixture and the rest of the milk. Finish with the remaining flour and mix until just combined.
- Spread the batter out evenly into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- To make the buttercream, beat the butter in a large mixing bowl for 2 minutes until light and creamy. Add the vanilla, powdered sugar, and 1 tablespoon of milk and beat until smooth.
- Add another tablespoon of milk if needed to reach a spreadable consistency. Spread over cooled cake.
Notes
Leftover cake can be tightly covered and stored at room temperature for up to 2 days or in the fridge for up to 4 days.
The unfrosted butter cake can be tightly double-wrapped in saran wrap or aluminum foil and stored in the freezer for up to 3 months. Thaw overnight on the counter. Prepare and top with the buttercream before serving.