Rich Butter Cake

There's something magical about slicing into a rich butter cake—that golden crumb so tender it practically melts on your tongue, with a sweet glaze that glistens like morning dew. This isn't just any cake; it's the kind of dessert that makes birthdays brighter, Sunday dinners cozier, and "just because" days feel special. I'll never forget the first time I baked this for my mom's anniversary—the way her eyes lit up when that first buttery bite hit her lips told me this recipe was a keeper.

What makes this cake truly stand out? It's all in the details—real butter creamed until it's fluffy as clouds, eggs at perfect room temperature for that velvety texture, and a simple glaze that seeps into every nook and cranny. This is the cake I turn to when I want to impress without fuss, when only pure, uncomplicated indulgence will do. One bite and you'll understand why my family begs me to make this at least once a month.

Why You’ll Love This Rich Butter Cake

This cake isn’t just good—it’s the kind of dessert that makes people sneak second slices when they think no one’s looking. Here’s why:

• That melt-in-your-mouth texture: The perfect balance of butter and eggs gives every bite a tender crumb that’s moist without being heavy.
• Pure, buttery bliss: With a full cup of real butter (plus more in the glaze!), this cake tastes like your childhood dreams of bakery treats.
• Foolproof baking: No fancy techniques—just straightforward mixing that even first-time bakers can master.
• Versatile elegance: Dress it up with berries for a dinner party or enjoy a humble slice with afternoon coffee—it always feels special.

Trust me, this will become your go-to "I need something spectacular" recipe. The compliments alone are worth the mixing bowl!

Ingredients for Rich Butter Cake

When I say this cake is all about quality ingredients, I mean it! Here's everything you'll need to create that dreamy buttery magic. And yes – room temperature matters more than you think!

• 2 ½ cups all-purpose flour: Spoon and level it, don't scoop – we want perfect texture, not a dense brick!
• 1 teaspoon baking powder: Our little rising helper that gives just the right lift.
• ½ teaspoon salt: Balances the sweetness and makes the butter flavor pop.
• 1 cup (2 sticks) unsalted butter, softened: When you press it, your finger should leave an indent but not sink through. Not melted, not cold – that perfect Goldilocks zone!
• 1 ½ cups granulated sugar: The perfect amount to sweeten without overwhelming that rich butter taste.
• 4 large eggs, at room temperature: Cold eggs = sad, dense cake. Leave them out for 30 minutes first!
• 1 teaspoon vanilla extract: Pure vanilla only – this cake deserves the good stuff.
• 1 cup whole milk, at room temperature: Yes, warm up that milk too! I just microwave it for 15 seconds.

For That Glorious Glaze:

• ¼ cup unsalted butter: More butter? You bet!
• ¼ cup water: Simple, but makes the glaze silky smooth.

See? Nothing weird or hard to find – just simple ingredients treated right. Now go check your butter's softness – I'll wait!

Equipment You’ll Need

Good news – you probably already have everything needed for this butter cake! Here’s the short and sweet list:

• 10-cup Bundt pan: That beautiful swirl shape makes every slice extra special.
• Electric mixer: Stand or hand mixer – either works for creaming that butter to perfection.
• Mixing bowls: One large for wet ingredients, one medium for dry.
• Wire rack: Lets the cake cool evenly so your glaze won’t slide right off!

That’s it! No fancy gadgets – just solid basics that do the job right.

How to Make Rich Butter Cake

Alright, let's get baking! Follow these steps carefully, and you'll have a butter cake so good it'll make your taste buds sing. Here's how my grandma taught me to do it right:

1. Preheat that oven! Crank it to 350°F (175°C) before anything else – a properly heated oven gives us that perfect golden crust.
2. Prep your pan: Grease every nook of that Bundt pan with butter or baking spray, then dust with flour. Tap out the excess – we want release, not a floury mess!
3. Cream like you mean it: Beat the softened butter and sugar on medium speed for a full 3-4 minutes until it's pale, fluffy, and almost whipped. This is where the magic starts!
4. Eggs, one at a time: Add each egg, mixing well after each one. Scrape the bowl – those sneaky butter bits love to hide!
5. Vanilla time: Stir in that glorious vanilla. Breathe in that sweet aroma – mmm!
6. Alternate additions: Add ⅓ of the flour mixture, then half the milk, repeating until everything's incorporated. Start and end with flour – this keeps the batter happy!
7. Bake it golden: Pour into your pan and bake 50-60 minutes. When a toothpick comes out with moist crumbs (not wet batter), it's done!
8. Cool with care: Let it rest in the pan 10 minutes, then flip onto a wire rack. Patience, my friend!
9. Glaze while warm: Melt butter and water together, then drizzle over the cake. Watch it soak into all those beautiful ridges – pure heaven!

Tips for Perfect Rich Butter Cake

Here's my hard-won wisdom for butter cake success:

• Don't overmix! Stir just until combined after adding flour – gluten is the enemy of tenderness.
• Room temp is key: Cold ingredients don't play nice. Plan ahead!
• Wait to glaze: Let the cake cool 15 minutes first so the glaze clings beautifully.

Variations for Rich Butter Cake

Oh, the fun we can have with this recipe! Sometimes I like to shake things up - try adding a tablespoon of lemon zest to the batter for a sunny twist, or swap the vanilla for almond extract if you're feeling fancy. For serious indulgence, skip the simple glaze and drizzle warm caramel sauce over the top instead. My cousin swears by tossing in a handful of toasted pecans for crunch. The basic recipe is perfect as-is, but a little creativity never hurt anybody!

Serving Suggestions for Rich Butter Cake

This cake shines brightest at room temperature when the flavors mellow and the texture softens. For breakfast (yes, I allow it!), pair thick slices with strong coffee. After dinner, serve with fresh berries and a dollop of whipped cream for extra decadence. Tea time? A simple dusting of powdered sugar keeps it elegant. Honestly though? My favorite way is straight from the cake stand with just a fork—no excuses needed!

Storing and Reheating Rich Butter Cake

This cake stays moist for days when stored right! Keep it in an airtight container at room temperature for up to 3 days – if it lasts that long! For a just-baked feel, microwave individual slices for 10-15 seconds until the butter in the cake starts to whisper its sweet aroma again. Pro tip: The glaze gets extra glossy when briefly warmed!

Rich Butter Cake Nutrition Information

Let's be real - this is a celebration cake, not health food! Each glorious slice packs about 320 calories, with 16g of that heavenly butter fat and 40g of carbs to fuel your happiness. These are estimates though - your exact counts might vary slightly based on ingredient brands or if you sneak extra glaze (no judgment here!). Enjoy every buttery bite guilt-free - life's too short to skip dessert!

Frequently Asked Questions

Over the years, I've gotten the same questions about this butter cake from friends and family – here are the answers I wish I'd known when I first started baking it!

Can I use salted butter instead of unsalted?

You can, but I don't recommend it! Unsalted butter lets you control the salt level perfectly. If you must use salted, reduce the added salt in the recipe to ¼ teaspoon.

Why did my cake stick to the pan?

Oh no! This usually happens when the pan isn't greased thoroughly enough. Next time, really get into all those Bundt crevices with a pastry brush. Letting the cake cool exactly 10 minutes before flipping is crucial too – any longer and it steams itself stuck!

Can I make this in a regular cake pan?

Absolutely! A 9-inch round pan works great – just reduce baking time to 35-40 minutes. The cake won't have those beautiful ridges, but it'll taste just as heavenly.

My glaze looks thin – did I mess up?

Not at all! The glaze should be pourable – it seeps into the cake's nooks for maximum flavor. If you prefer thicker glaze, let it cool slightly before drizzling, or add an extra tablespoon of powdered sugar.

How do I know when the cake is done?

The toothpick test is your best friend! Insert it near the center – moist crumbs are perfect, wet batter means more baking time. The edges should also pull slightly from the pan when ready.

Share Your Rich Butter Cake Experience

Did this recipe make your kitchen smell like a bakery? Snap a photo and tag me - I'd love to see your buttery masterpiece! Leave a rating too if this cake stole your heart like it did mine.

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