Fluffy Old-Fashioned Butter Cake

🧁 Why does a butter cake sometimes come out dry or crumbly?

Overbaking — even by just 5 minutes — can make the cake dry. Also, over-beating the butter and eggs can introduce too much air, causing the cake to collapse and crumble. Use room-temperature ingredients and follow the baking time precisely.

🥚 How can I keep the cake fluffy if I don’t want to use baking powder?

Old-fashioned recipes often rely on egg whipping — beat the egg whites separately into stiff peaks and fold them gently into the batter. This adds natural fluffiness. Be careful not to overmix, so you don’t lose the air.

🧈 What can I use instead of butter?

You can substitute butter with high-quality baking margarine, though the flavor may slightly differ. You could also use Greek yogurt or sour cream (about 180–200 g instead of 200 g of butter), but you’ll need to adjust other ingredients — especially the flour.

🔥 How to avoid uneven rising or cracking?

Uneven rising usually happens when the oven temperature is too high — the outside cooks too fast while the inside keeps rising, causing cracks. Bake at 160–170°C (320–340°F) with top and bottom heat, without fan. Also, spread the batter evenly and smooth the surface before baking.

🧊 How can I keep a butter cake fresh longer?

Store the cake in an airtight container at room temperature or in the fridge for 4–5 days. If it starts drying out, wrap it in cling film. This cake also freezes well — slice it, freeze, and thaw at room temperature as needed.

📉 Why does the cake sink in the middle after cooling?

This usually means the inside wasn’t fully baked — always test with a toothpick before taking it out. Also, rapid cooling can cause sinking. Let the cake rest in the pan for 10–15 minutes before removing, then place it on a wire rack to cool completely.