How Do I Avoid a Dense Butter Cake?

Dense cakes can be caused by overmixing or using the wrong ratios of ingredients. Follow these tips: Sift your dry ingredients: This aerates the flour and helps create a lighter texture. Don’t overmix: Mix until just combined to avoid over-developing the gluten. Measure accurately: Use a kitchen scale for precise measurements.

Why Did My Pound Cake Crack on Top?

A cracked top is often due to the baking temperature. Here’s how to prevent it: Lower the temperature: Bake at 325°F instead of 350°F to allow for even rising. Check your oven: Ensure the temperature is consistent with an oven thermometer.

Can I Use Water Instead of Milk in Pound Cake?

Water can be used in place of milk, but it may affect the flavor and texture. For better results, try a non-dairy milk like almond milk. For more on substitutions, see our guide to using milk in meatloaf .

What’s the Secret to Moist Cakes?

Achieving a moist cake is all about balance: Add sour cream or yogurt: These ingredients retain moisture without making the cake heavy. Don’t overbake: Use a toothpick to check for doneness; it should come out with a few crumbs, not completely clean. Use the right pan: Non-stick pans can reduce moisture loss during baking.

5 Crucial Facts About The Difference Between Butter Cake You’ll Love

Name: Classic Butter Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Dry Ingredients: 2 1/2 cups all-purpose flour (or cake flour for a lighter texture); 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; Wet Ingredients: 1 cup unsalted butter, at room temperature; 2 cups granulated sugar; 4 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup whole milk

Ingredients

Scale

Dry Ingredients:
- 2 1/2 cups all-purpose flour (or cake flour for a lighter texture)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup whole milk

Instructions

Prep the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
Using a stand mixer or hand mixer, beat the butter and sugar on medium speed until light and fluffy (about 3–5 minutes). Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate Adding Dry Ingredients and Milk:
Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour and Bake:
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.

Notes

For extra flavor, substitute half of the vanilla extract with almond or lemon extract.
Use cake flour for a softer crumb.
This butter cake serves as an excellent base for layered cakes or cupcakes.

Author: Elian Cove
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice (approx. 1/12 of the cake)
Calories: 320 kcal
Sugar: 28 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg