Moist Butter Cake

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 430

Author Lily Ernst

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 & 1/2 cups (190g) all-purpose flour
2 & 1/2 tsp baking powder
3/4 cup (180ml) milk room temperature

Easy buttercream

1/2 cup (114g) butter room temperature
1 & 1/2 cups (190g) powdered sugar
1 tsp vanilla extract
1–2 Tbsp 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.
1/2 cup (114g) butter, 3/4 cup (150g) granulated sugar, 2 tsp vanilla extract
Beat in the eggs, one at a time, and scrape down the sides and bottom of the bowl as needed.
2 large eggs
In a separate bowl, whisk together the flour and baking powder.
1 & 1/2 cups (190g) all-purpose flour, 2 & 1/2 tsp 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.
3/4 cup (180ml) milk
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.
1/2 cup (114g) butter
Add the powdered sugar, vanilla, and 1 tablespoon of milk and beat until smooth.
1 & 1/2 cups (190g) powdered sugar, 1 tsp vanilla extract, 1–2 Tbsp milk
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.

Nutrition