Basic Butter Cake


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This versatile recipe makes an excellent all around cake with rich, buttery flavor and a moist crumb.

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  • 2 C. all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 C. milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/4 C. sugar
  • 3/4 C. margarine or butter (1 ½ sticks), softened
  • 3 large eggs

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Preheat oven to 350 degrees. Grease three 8 inch round or two 9 inch round cake pans, or 13x9 metal baking pan. Line bottom(s) with waxed paper; grease paper. Dust pan(s) with flour. Or, line 24 2 1/2-inch muffin pan cups with fluted paper liners. On waxed paper, combine flour, baking powder, and salt. In 1 C. glass measuring C., mix milk with vanilla.

In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until creamy, about 5 minutes. Reduce speed to medium low; add eggs 1 at a time, beating well after each addition. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula (batter may look curdled).

Pour batter into pan(s). Bake 40-45 minutes for 13x9 inch cake or 23-25 minutes for 8 and 9 inch cake layers, until toothpick inserted in center o each cake comes out clean. Or, pour batter into muffin pan cups and bake 20-25 minutes. Cool cake(s) in pan(s) on wire rack(s) 10 minutes. Run small knife around sides of pan(s) to loosen cake(s).

Invert cake(s) onto wire rack(s) to cool completely; discard waxed paper. Or, remove cupcakes from pans and cool completely.

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