Meta Info
Servings: 10 slices
Total Time: ~45 minutes
Difficulty: Easy
Calories per Serving: ~320
Intro
Some recipes don’t need trends, tweaks, or reinvention—they’re famous because they work every single time. This melt-in-your-mouth butter cake is one of those classics. Rich, tender, and deeply comforting, it’s the kind of cake that disappears slice by slice without anyone noticing.
What makes this butter cake special is its simplicity. A short ingredient list, a quick 10-minute prep, and a texture so soft it practically melts on your tongue. It’s the perfect recipe for busy days when you want something homemade without the fuss.
Whether you enjoy it with coffee, serve it as an easy dessert, or keep it on hand for sweet cravings, this classic butter cake delivers pure, timeless comfort.
Look at the Recipe
- Ultra-soft, buttery crumb that melts in your mouth
- Quick 10-minute prep with pantry staples
- Perfect as a snack cake, dessert, or tea cake
Ingredients Needed
- 250 g all-purpose flour
- 200 g caster sugar
- 200 g unsalted butter, softened
- 3 large eggs (about 80 g each)
- 1½ teaspoons vanilla essence
- 1¼ teaspoons baking powder (7 g)
How to Make Our Melt-in-Your-Mouth Butter Cake
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease and line an 8-inch round pan or loaf pan with parchment paper.
2. Cream Butter & Sugar
In a large bowl, beat the butter and sugar until pale, light, and fluffy. This step is key for that soft, airy texture.
3. Add Eggs
Add eggs one at a time, beating well after each addition.
Stir in the vanilla essence.
4. Fold in Dry Ingredients
Sift together the flour and baking powder.
Gently fold into the batter just until combined—do not overmix.
5. Bake
Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Storage & Serving Suggestions
- Store in an airtight container at room temperature for 2–3 days
- Refrigerate for up to 5 days for a firmer texture
- Serve plain, dusted with powdered sugar, or with fresh berries
- Delicious warmed slightly and paired with coffee or tea
Tips & FAQs
Why is my butter cake dry?
Overbaking or overmixing can dry it out. Remove from the oven as soon as the center is set.
Can I use salted butter?
Yes—just omit any additional salt.
Can I make it more protein-friendly?
For a higher-protein twist, replace ¼ cup flour with vanilla protein powder and serve with Greek yogurt or cottage cheese on the side.
Can this be frozen?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.
Final Thoughts
This famous butter cake proves that simple recipes often leave the strongest impression. Soft, rich, and effortlessly elegant, it’s the kind of cake you’ll make once—and then keep coming back to whenever you need something comforting, reliable, and truly melt-in-your-mouth good.
