Butter Cake 

  • Preparation 15 MIN
    Cooking 1 H
  • Servings 8



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl with an electric mixer, cream the butter for a few seconds. Gradually add the sugar, beating until mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating until smooth, about 2 minutes. At low speed, add the dry ingredients alternately with the milk and vanilla.
  4. Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean
  5. Cool for 10 minutes, unmould and cool completely on a rack. Frost with buttercream. 


The butter is perfect neither too hard nor too soft.

Step 1
For a single cake, use one springform pan. A regular cake pan is not high enough to contain all the batter.

Step 3
This step is critical: it is here that air is incorporated into the sugar-butter mixture.

Change the presentation!

Sometimes we like to divide the batter into two 20-cm (8-inch) cake pans to facilitate the assembly of a 2-layer cake. The baking time should be approximately 30 minutes. Between the two layers, you can use whipped cream and fruit to make a shortcake, buttercream to make a birthday cake or pastry cream for a Boston Cream Pie. In this case, glaze the cake with ganache.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.