Spicy Cajun Fettuccine Delight: An Easy & Bold Dinner

The Butter Cake That Melts in Your Mouth

Have you ever had a cake so tender it practically sighs when you cut into it? That’s the magic of this Soft Butter Cake. This isn’t just any cake; it’s a warm, buttery hug in dessert form. I first baked it for a last-minute book club, and the room went silent except for happy murmurs. One friend said, with a dreamy look, “It tastes like crème caramel!” And you know what? Drizzle it with caramel syrup, and it absolutely does.

A Slice of Comfort and Joy

Butter cake is a classic American treat, found in community cookbooks and on grandmothers’ kitchen tables for generations. My version is inspired by those old-fashioned “hot milk” or “simple butter” cakes, which were all about celebrating basic, high-quality ingredients. There’s nothing fancy or fussy here. It’s the kind of cake that feels familiar and special all at once. While a Spicy Cajun Fettuccine Delight might be the star of a dinner party, this soft butter cake is the perfect, gentle finale everyone remembers.

Why You’ll Fall in Love with This Recipe

This cake is your new best friend in the kitchen. It comes together in one bowl with minimal effort. The result is a golden, velvety crumb that’s impossibly moist and rich with real butter flavor. It’s perfect on its own, but it also loves to dress up! Whether you dust it with powdered sugar or go all out with a caramel glaze, it adapts to your mood. It’s foolproof baking at its most delicious.

Perfect Occasions for a Soft Butter Cake

• Weekend Coffee or Tea Time: A simple square with your morning brew is pure bliss.
• Potlucks and Picnics: It travels beautifully and feeds a crowd.
• Birthdays (for non-chocolate lovers!): A lovely, elegant alternative.
• Just Because: Sometimes, a Tuesday needs a sweet pick-me-up.

Ingredients for Your Soft Butter Cake

1. 1 cup (225 g) unsalted butter, softened
2. 1 cup (200 g) granulated sugar
3. 4 large eggs, at room temperature
4. 1 teaspoon vanilla extract
5. 1 1/2 cups (190 g) all-purpose flour
6. 1/2 teaspoon baking powder
7. 1/4 teaspoon salt
8. 1/4 cup (60 ml) whole milk, at room temperature

Easy Ingredient Swaps

Out of unsalted butter? Use salted butter and simply omit the 1/4 teaspoon salt in the recipe.
No whole milk? Any milk you have—2%, skim, even buttermilk—will work. Buttermilk will add a slight tang.
Want to enhance the flavor? Swap the vanilla for almond extract for a lovely nutty note.

How to Make This Dreamy Butter Cake

Step 1: Prep Your Pan and Oven

Start by turning your oven to 350°F (175°C). This gives it time to reach the perfect, steady temperature. While it heats, take your 8-inch square pan. Grease it lightly with butter or non-stick spray, then line it with parchment paper, letting the edges hang over. This little trick is a game-changer—it creates “handles” so you can lift the entire cake out after baking for easy cooling and slicing. No more struggling with flips!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine your softened butter and granulated sugar. Using an electric mixer on medium-high speed, beat them together for a full 3 to 4 minutes. You’re looking for the mixture to become pale yellow, wonderfully fluffy, and almost creamy. This step is crucial! It incorporates air, which gives the cake its light texture. Pro tip: Your butter is perfectly softened when you can press a finger into it easily, but it’s not oily or melted.

Step 3: Add the Eggs and Vanilla

Now, with the mixer on medium, add your room-temperature eggs one at a time. Beat well after each addition until the yellow yolk is fully blended in before adding the next. This patience ensures the batter emulsifies smoothly and doesn’t curdle. Finally, pour in that teaspoon of vanilla extract. The warm, sweet aroma will start to fill your kitchen, promising good things to come.

Step 4: Combine Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. With your mixer on low speed, add about one-third of these dry ingredients to the butter mixture. Once just combined, pour in half of the milk. Repeat, ending with the final third of the flour. Mix only until you no longer see streaks of flour. Overmixing is the enemy of a tender cake—it develops the gluten and can make it tough.

Step 5: Bake to Golden Perfection

Gently pour the thick, velvety batter into your prepared pan. Use a spatula to smooth the top into an even layer. Place it in the center of your preheated oven. Bake for 30-35 minutes. You’ll know it’s done when the top is a lovely golden brown and a toothpick inserted into the center comes out clean, maybe with a few moist crumbs, but no wet batter. Chef’s tip: Avoid opening the oven door before the 25-minute mark to prevent the cake from sinking.

Step 6: Cool and Create Your Masterpiece

Let the cake cool in the pan on a wire rack for just 10 minutes. Then, use the parchment paper “handles” to lift it out and let it cool completely. This stops the cooking and prevents a soggy bottom. Now, the fun part! You can simply dust it with powdered sugar for a snowy effect. But for that “crème caramel” moment, warm up some caramel syrup and drizzle it generously over the top. The way it soaks in and glistens is simply gorgeous.

Your Soft Butter Cake Timeline

Prep Time: 15 minutes (it’s so quick!)
Cook Time: 35 minutes
Cooling Time: 10 minutes in-pan, plus about 1 hour completely
Total Hands-On Time: About 50 minutes
Yield: 9 generous squares or 8 larger servings

A Chef’s Little Secret

For an extra layer of flavor that will have people wondering what your secret is, brown your butter. Simply melt the butter in a light-colored saucepan over medium heat. Swirl it until it turns a deep golden color and smells wonderfully nutty. Let it cool and solidify again before using it in the recipe. It adds a rich, toffee-like depth that is absolutely divine.

A Sweet Pinch of History

Did you know the simple butter cake is a direct descendant of the English “pound cake”? That original recipe was a pound each of butter, sugar, eggs, and flour. Our modern version is a lighter, more forgiving take on that classic formula. It became a staple in American baking because it used everyday pantry ingredients and was so reliable. Every family seems to have their own “best” version—this one is mine!

What You’ll Need to Make It

• 8-inch (20 cm) square baking pan
• Parchment paper
• Electric hand mixer or stand mixer
• Two mixing bowls (one large, one medium)
• Whisk and spatula
• Wire cooling rack

Storing Your Soft Butter Cake

To keep your cake at its peak freshness, store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days this way. The sugar and butter act as natural preservatives, so there’s no need to refrigerate it immediately.

If you want to keep it longer, you can refrigerate it for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. The cold fridge can firm up the butter, making the cake seem denser.

This cake also freezes beautifully! Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours on the counter.

My Best Tips and Advice

• Room temperature is key: Cold ingredients don’t blend as smoothly and can result in a dense cake. Plan ahead!
• Measure your flour correctly: Spoon it into your measuring cup and level it off. Scooping directly packs it down, adding too much.
• Don’t rush the creaming: Set a timer for 3-4 minutes. This is the foundation of your cake’s texture.
• Test for doneness early: Ovens vary. Start checking with a toothpick at the 30-minute mark.

Beautiful Presentation Ideas

• Dust with powdered sugar using a small sieve for a delicate finish.
• Drizzle with warm caramel or chocolate syrup in a zig-zag pattern.
• Serve each square with a dollop of freshly whipped cream and a fresh berry.
• For a party, cut into small fingers and arrange on a tiered stand.

6 Tasty Variations to Try

Lemon Butter Cake: Add the zest of two lemons to the butter-sugar mixture and substitute lemon juice for the milk. Bright and refreshing!

Berry Swirl Cake: Drop spoonfuls of raspberry or strawberry jam onto the batter in the pan and swirl gently with a knife before baking.

Brown Sugar Cinnamon Cake: Replace half the white sugar with packed brown sugar and add 1 teaspoon of cinnamon to the dry ingredients. Cozy and warm.

Almond Butter Cake: Use 1/2 teaspoon almond extract with the vanilla. Sprinkle sliced almonds on top before baking for a lovely crunch.

Coconut Dream Cake: Substitute coconut milk for the regular milk and fold in 1/2 cup of sweetened shredded coconut at the end.

Chocolate Chip Butter Cake: Fold 3/4 cup of mini chocolate chips into the finished batter. A classic combo that never fails.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients

This is the number one mistake. Cold butter won’t cream properly with the sugar. Cold eggs and milk can cause the batter to curdle or break, resulting in a dense, flat cake. Always plan to take your butter, eggs, and milk out of the fridge at least an hour before you start baking. Your batter will be smoother and your cake will rise much better.

Mistake 2: Not Creaming Long Enough

If you only cream the butter and sugar for a minute, you’re missing out. This step is not just about mixing; it’s about beating air into the butter. Those tiny air bubbles expand in the oven, creating a light and fluffy crumb. Set a timer for a full 3-4 minutes of beating on medium-high speed. You’ll see and feel the mixture transform into a pale, creamy cloud.

Mistake 3: Overmixing After Adding Flour

Once you add the flour, gluten starts to develop. The more you mix, the tougher the gluten network becomes, leading to a tough, chewy cake instead of a soft, tender one. Mix on the lowest speed, and stop as soon as the last traces of flour disappear. A few small lumps are better than overmixing. Use a spatula to do the final fold by hand to be safe.

Mistake 4: Overbaking the Cake

A dry cake is often an overbaked cake. Ovens run hot, and a few extra minutes can make a big difference. Start testing at 30 minutes with a toothpick or skewer. It should come out with a few moist crumbs attached, not completely clean and dry. Remember, the cake continues to cook a bit from residual heat as it cools in the pan.

Your Soft Butter Cake Questions, Answered

Can I make this cake in a different pan?

Yes, you can! A 9-inch round pan will work well, but the baking time may be slightly less, so start checking at 25 minutes. For a loaf pan, it will need to bake longer, likely 45-55 minutes. Just keep an eye on it and use the toothpick test to be sure. The key is that the batter depth should be similar.

Why did my cake sink in the middle?

A sunken cake is usually caused by a few things: underbaking, opening the oven door too early (before the structure has set), or too much leavening. Make sure your baking powder is fresh (it loses power over time) and try not to open the oven before the 25-minute mark. Also, ensure you’re measuring your flour correctly, as too much can weigh it down.

My batter looked curdled when I added the eggs. What happened?

This happens if your eggs or milk are too cold, or if you add them too quickly. The fat (butter) and liquids separate. To fix it, make sure all ingredients are at room temperature. Add eggs one at a time, letting each fully incorporate. If it does curdle a bit, don’t panic. Adding the flour will often bring it all back together.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day. The flavors have time to meld, and the texture becomes even more moist and tender. Bake it the day before you need it, let it cool completely, wrap it tightly, and store it at room temperature. Add any glaze or drizzle right before serving for the best presentation.

Is there a way to make this cake without an electric mixer?

You can, but it will take some elbow grease! Use a sturdy wooden spoon and a strong arm to cream the butter and sugar. It will take longer to get it fluffy, but it’s possible. For the rest of the steps, a whisk and spoon will do the job. Just be ready for a little workout during the creaming stage.

What’s the best way to get clean slices?

For picture-perfect squares, let the cake cool completely. Use a long, thin knife. Run the knife under very hot water, wipe it dry, and then make your cut. The heat helps the knife glide through cleanly without tearing the crumb. Wipe and re-heat the knife between each cut for the cleanest results.

Can I double this recipe?

You can, but don’t just double and mix in the same bowl. It will be too much for a standard mixer. Double the ingredients, but mix in two separate batches, then combine them. You can bake it in a 9×13 inch pan. The baking time will be longer, likely 40-50 minutes, so again, rely on the toothpick test for doneness.

Can I use salted butter?

You can, but you should adjust the recipe. If using salted butter, simply omit the additional 1/4 teaspoon of salt called for in the dry ingredients. The salt in the butter is enough to balance the sweetness and enhance the flavor without making it taste salty.

How do I know when the cake is done baking?

Use the toothpick test. Insert a toothpick, wooden skewer, or even a thin knife into the very center of the cake. If it comes out clean or with a few dry crumbs clinging to it, it’s done. If you see wet, glossy batter, it needs more time. Also, the edges will be lightly pulling away from the pan, and the top will be springy to a gentle touch.

What can I use instead of caramel syrup?

So many things! A simple powdered sugar glaze (powdered sugar mixed with a little milk or cream) is lovely. You could use a store-bought chocolate or fudge sauce. A dollop of lemon curd on the side is fantastic with the plain cake. Or, keep it classic with just a light dusting of powdered sugar and some fresh fruit. It’s endlessly versatile.

The Final, Sweet Slice

So there you have it—the recipe for the softest, most buttery, melt-in-your-mouth cake you’ll ever make. It’s simple, it’s reliable, and it brings so much joy. Whether you’re baking it for a special occasion or just because you deserve a treat, this cake delivers every single time. So preheat that oven, soften that butter, and get ready for the compliments. Happy baking!