Butter Cake

This classic butter cake is a delightful treat that’s perfect for any occasion. It’s rich, moist, and bursting with buttery flavor. Whether you’re serving it as a simple snack or as a dessert at a special gathering, this recipe is sure to please everyone’s taste buds.

Why You’ll Love This Recipe:

You’ll love this recipe because it’s easy to make and yields a decadent, tender cake with a lovely crumb. The combination of butter, vanilla, and a hint of whiskey creates a delightful aroma and flavor that’s simply irresistible. It’s a timeless, crowd-pleasing dessert that’s perfect for any celebration.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup butter (at room temperature)
  • 1 cup milk
  • 5 eggs (separated into yolks and whites)
  • 4 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon whiskey
  • ½ teaspoon salt



  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Grease and flour a cake pan. You can use parchment paper to line the bottom for easier removal later.

Creaming Butter and Sugar:

  1. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This may take about 3-5 minutes using an electric mixer.

Incorporating Wet Ingredients:

  1. Add the egg yolks one at a time, mixing well after each addition.
  2. Pour in the whiskey and vanilla extract, continuing to mix until the ingredients are thoroughly combined.

Dry Ingredients:

  1. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  2. Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix to avoid a dense cake.

Whipping Egg Whites:

  1. In another clean, dry bowl, beat the egg whites until stiff peaks form. This may take a few minutes, and it’s essential to use clean, dry utensils to ensure proper whipping.

Folding Egg Whites:

  1. Gently fold the whipped egg whites into the batter. Use a spatula and make sure to incorporate them evenly without deflating the egg whites. This step adds lightness to the cake.


  1. Pour the batter into the prepared cake pan, spreading it evenly.
  2. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.


  1. Allow the cake to cool in the pan for about 10-15 minutes.
  2. Run a knife around the edges to loosen the cake, then carefully invert it onto a wire rack to cool completely.


  1. Once the cake has cooled, slice and enjoy your delicious butter cake! Optionally, you can dust it with powdered sugar or frost it with your favorite icing.

Enjoy your baking!

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Kcal: 300 per serving
Servings: 12


Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.

Recipe Tips:

  • For a richer flavor, you can use unsalted butter and add a pinch of salt to the batter.
  • Make sure the egg whites are beaten until stiff peaks form to ensure a light and airy texture in the cake.
  • If you prefer a more pronounced whiskey flavor, you can increase the amount to suit your taste.

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