New Recipes

Butter Cake Recipe

Butter Cake
Butter Cake pictures (1 of 6)

(This is the BEST butter cake recipe ever. Updated with new photos. Originally published in 2008.)

Even though I am still a rookie in the baking department, I am slowly but surely getting the hang of things, especially baking cakes.

Butter Cake

I love baking cakes; I find it rather easy, well, if I choose a simple recipe. I especially enjoy baking cakes in the weekends because nothing tastes better than a cup of hot coffee with a freshly baked cake—while I read through my magazines or newspaper on a Sunday morning. And then, on Monday, I can heat up my leftover cake in the microwave for 10 seconds and have myself a nice breakfast to beat my Monday blues and start off my hectic work week on the right foot. I love cakes, and now I love baking them.

Butter Cake

One of the cakes I absolutely love is butter cake–plain old simple but always good butter cake. It calls for really common ingredients that everyone has in their fridge or pantry, and that totally fits my bill in terms of convenience.

For butter cake, I used to cheat with store-bought yellow cake mix—Duncan Hines, Pillsbury, or Betty Crocker. Now I can just bake butter cake at home.

Love Baking? Try these baking recipes from Rasa Malaysia.

  1. Raisin Butter Cake
  2. Banana Nut Muffin
  3. Banana Bread (Banana Cake)
  4. Butter Cookies
  5. Pound Cake

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249 COMMENTS... read them below or add one

    • Lye

      Hi Bee,

      Trying your butter cake recipe twice, however, the result is about the same. The batter before adding the flour looks like the oil and egg have already separated, after added flour in it, it looks like a cake batter again. I did sieve the flour but when i scoped, can see some lumps formed, when I press it, I can’t feel the flour. Thirdly, after done, there was a wet surface appeared on the cake surface but not very obvious one. I turned my oven to 170 deg Celcius to bake the cake. Where have I done wrong? Pls advise.

  1. Love_at_first_bite

    Hey RM – I don’t know how you do it but I want to make all your posts. I have a big pot of shrimp stock i made last night in the fridge for Hokkien Mee this week. I can’t wait to see how your recipe turns out for me but now I’m craving dumplings and butter cake and I haven’t even had my noodles! Maybe i can make the cake for dessert and have the dumplings next week. Keep up the great work!

    • renea edwards

      This recipe was amazingly delicious!!! the only issue we had(daughter & I) was finding the castor sugar and how the measurement cups I had was different. But other than that it was delicious and very easy to make!! BTW we ending up making the castor sugar ourselves…very easy!

  2. Lydia (The Perfect Pantry)

    You’re inspiring me to do some baking — these are the kinds of cakes that are wonderful to have on hand when friends drop in for afternoon tea. Some day I will bake and bake, and fill my freezer!

  3. Kok

    rasa malaysia,
    Wow, you’re into baking now? It’s sure a breakthrough since you only cook and no bake previously. I think baking is simpler. hehe. Enjoy!:)

  4. Nic (KHKL)

    nothing like a simple yet hearty cake to go with that cup of hot coffee (or tea), eh? a very versatile cake too, i must say.

    tad late but still, happy chinese new year, rasa malaysia!

  5. Dhanggit

    well your butter cake looks too “pro” for a rookie in the baking department :-) i must admit i always love staring at your photos..coz even if i cant taste them for real the photos give real justice to their taste
    :-) i love this butter cake simple and perfect for our tea breaks

  6. Misato

    Hi,i am from Singapore. I have just started to learn how to bake. I would like to try out yr butter cake receipe. I am not sure whether i can get all purpose flour. Can i check is it ok if i substitute with cake flour? Thanks. Happy New Year!

  7. Annie

    Hi Rasa, My mum has a great butter cake recipe and it’s really simple but very, very buttery. If you want, I’ll email it to you. That was one of the first cakes I ever baked and until now, it’s one of those cakes that I can whip up without a recipe on hand.

  8. Mareza

    love all your recipe, you are making me hungry……
    my husband says i’m hungry because of you.
    i’m going to try the shrimp recipes and cake,

  9. Caroline


    i have tried your recipe. The color of the cake looks good. I followed the instruction until to the part where i had to grease and flour the base. I baked it for 60 mins but the bottom half have a layer of slight soggy. Could you advise on what is the cause of it?

  10. i love baking. i am a certified accountant and gave it up for baking goodies to sell. i did good but other preoccupations kept it on hold. i love butter cake. you can give it a rum glaze to make it better.

  11. Annie

    Hi RM, I L-O-V-E all your recipes! I am an Malaysian now residing in Istanbul, Turkey. Though I can’t try all your recipes (too bad that I can’t find certain ingredients here in Istanbul), just looking at the photos helps to quench the thirst, well, the appetite. Haa. Just a question, the oven degree used in your baking recipes, in Ferenheit or Celsius? Big Hugs!

  12. dana

    It would be good if the measurement for butter cake recipe is in weight. How much is 3/4 cup butter? 250 g?


    • Spadge

      Don’t know to be sure, but try looking for a fairy cake recipe and doing some simple maths might be the best bet, remember a simple fairy or sponge cake is a simple mix.

      4442, that’s 4oz(100g) Flour, Butter, Sugar to 2 eggs. From that should be able to work it out.

  13. Maria

    That is a very good recipe. I actually added a little bit of ginger (which is good for the digestive) and it came out tasting delicious!

  14. Peng

    This is the third butter cake recipe I’ve tried and I’m still having trouble figuring out why they all turned out wet but cooked on the inside. This recipe was edible albeit looked totally different from the picture posted. How do you get a butter cake to turn out fluffy and dry? Can somebody with experience pls advise?

    • Hi Peng, I am not sure why. The only reason I can think of is the butter because different butter has different water/moisture level. If yours is too wet, then use lesser butter. I always use this recipe and it works fine for me, just as pictured.

      • Peng

        I’m beaming from ear to ear as I write this because I’m now able to savour this butter cake in its true form. Thank you for the advise. I reduce the butter by a third and I believe this is it. The butter I use really do have a higher moisture level than ordinary butter. I noticed that when I tried making some crumble for an apple crumble. The butter cake tastes truly truly wonderful – I’m happy again. Thank you so much for the recipe and advise – it tastes as good as it looks!

  15. Tracy

    Hi there, I tried this recipe a few times by using creaming method and works fine! Thanks =) Was just wondering that you said put all ingredients and just beat until smooth, approx. for how long please? I tried it today, its not as fluffy because I think I either over beat or not beat enough, thanks =)

  16. hi, I have been following your blog quite some time. I am very amazed by your great and stylish food photography. I have been learning baking myself. However, after a short hiatus due to laziness, I lost the connection with my oven and when I started baking again, everything does not turned out well. All my cakes were either burned but still damp on the bottom, does not rise even though I have put baking powder, still smell of eggs, texture of the cake is brittle..and the list go on. I don’t know what was wrong, is it my ingredients or my oven..or my bad baking skill…
    Regarding the simple butter cake recipe above, can u explain a little bit more on the technique. Is is as easy as putting ALL ingredient all at once and mix them up? or creme the butter and sugar first. I’m confuse :P I hope you can help me in baking even a simple cake recipe. Thank youu

    • I am not much a baker and I have no patience when it comes to baking. I always mix everything together at one shot and it works. I also creamed and sugar and butter first at other attempts and I don’t notice any difference. The key to a great butter cake is a very good butter. That’s all.

  17. Grace

    I have tried several of your recipes, and all of them are so tasty. I find myself coming back to your site for more and more recipes. Thank you so much for being so reliable and credible! :)

    Would you help me with some baking tips? I live in Trondheim, Norway. Are there any tips for baking during winter in this cold country? I tried banana cake and butter cake last week. Both of them rose well while in the oven baking, but immediately sinked when taken out from the oven. Was it because of the drastic change of temperature? How is it to make them remain fluffy?

    Nevertheless, they taste great! Husband loves them, and friends start asking for recipes. :)

    • Hi Grace – thanks for your comment and I am glad you love my cakes recipes. I am actually not much a baker and not sure about Norway’s weather, but I heard that when the cake has already risen, and it’s about to be done, you want to open the oven door a little bit to let the pressure/heat out so they won’t “sink” as much. Try it, I hope it works. :)

    • Peter Kong

      Everything expands when heated and contracts when cooled.

      Try opening oven door slightly for 2-5 minutes for the heat to escape then close the oven door without taking out the cake and wait for the temperature to be reasonably cool before taking the cake out into the cold air.

      I believe this can solve your problem. Let us know how it turns out next time you bake.

  18. em

    this cake was very simple but very tasty. just a few changes though: i used 3 eggs and 1 teaspoon baking powder. i threw everything into the bowl and mixed them until thoroughly incorporated (about 5 minutes or so), baked and sliced. the whole thing disappeared within minutes. thanks for the recipe.

  19. Murthy

    This is the first cake I have ever baked! Followed your recipe to the letter and turned out great. Can’t wait to try some of your other recipes. Thanks a bunch.

  20. yvonne

    I just made this as well as your banana bread for my family, and let me just say….it was an absolute HIT!!!! My dad even said it tasted better than my moms (: Thank you so much

  21. Meriam

    I bake this today but I dont know whats wrong because it doesn’t rise. I used the self rising flour. Do i still need to put a baking powder on it? And after mixing it and put on the baking pan do I need to wait a couple of minutes before putting to the oven. Pls answer me…

  22. Aleksandr

    A cake looks very appetizingly, hope that the same and to the taste. In a weekend will make attempt necessarily.

  23. Raj

    I tried your butter cake yesterday, taste was good I liked it but there was a crack in the middle of the cake when the was rose.Why is this? Please tell me if anybody knows.

  24. Adelene

    Hi, i’m tried to bake it but inside the cake color turns brownish not like in the photo. The cake is also not evenly raised. I’m a newbie in this. May I know what went wrong? Which brand of butter did you use everytime to make this butter cake? Pls guide.

  25. Karen

    hello, i love your blog! i’ve followed your butter cake recipe for a couple of years now but noticed it’s been changed? i remember i used to add about 3/4 cup of milk but now it’s only a few tablespoons? i hope i’m not losing my mind. thanks, karen

  26. sopiliza

    I finally found the right butter cake recipe!! Thank you for the recipe. It’s my first time baking it for an order and it turned out a great success. Definitely a keeper!

  27. PL

    Hi, I have been following your original/simpler butter cake recipe for 2 years now and it always worked great! I don’t make it often and today I tried again with the updated recipe and it didn’t bake out quite as good. Do you still have a copy of your original recipe? Do you mind posting it again?


    • Alex

      It is normal for a butter cake or cakes similar to this to have cracks when baked, especially in a loaf tin. My buttercake always has a crack in the middle – that is when I know it is successful and is done. However, there were some attempts where I underbeat the butter and sugar, which resulted in no cracks – the cake came out heavy and squishy – almost inedible.

    • sharon

      if your cake cracks or peaks and cracks its usually due to the oven is high the next time you bake turn you oven lower slightly all our oven are different once you know the right temp for a perfect flat cake mark it and use the mark when baking the next cake, electric ovens i find the temp is usually more hotter than gas , hope this helps

  28. Hema


    I’ve tried baking a lot of ( literally )butter cake, but only the one in Rasamalaysia turned on really good, but I realized that the recipe was changed lately, is the any possibility of posting the older recipe again.

    Thank you

  29. I remember tasting this cake… You gave me for kids, this is the same one right?..
    That was delicious!
    Just saw this cake and had to tell you…

  30. maxie

    Hi, I’m sorry but this must be a really annoying question you get all the time but is 375 Fahrenheit with a fan forced oven?

  31. Grace Marzuki

    Hi Bee, Love this butter cake recipe. Can I use buttermilk instead of ordinary milk (I understand it to mean full cream milk)? Grace Marzuki

  32. Thanks for bringing it up front again. I’m thinking of making a simple marbled butter cake for CNY this year, instead of cookies. My family isn’t a cookie family. I think an assortment of cakey nibbles will be more appropriate. Brownies, marble cake, banana bread… amongst a few ideas.

  33. victoria7

    Omg, this is the best butter I have ever made, it was PERFECT as you said. I have tried quite a few recipes of yours and all of them turned very well. Thank you very very much.

  34. Leena

    Hi Bee,
    Happy New Year. I am back from my holidays with family and friends. Alot of them have turned vegetarian. Even alot of my chinese Buddhost friends have turned vegetarian in Singapore. Can you advise as to what replaces eggs in your cakes (as they are the best that I have tried)that includes your kuih recipes.

  35. tina

    i just made this cake and it is perfect! i recently found your blog through skinnytaste and can’t wait to try more of your recipes..esp the chicken tikka masala pizza..thanks for the recipe. btw, for u.s readers, 200g of flour equals 1.6 cups and i used extra granulated sugar 200g = 1 cup.

  36. Et

    Can u pls confirm whether it is 1 tspn baking powder or double action baking powder. I used baking powder – it rises in oven but sinks when taken out of oven. Pls help as I intend to try again. thanks

  37. Baking powder always kicking me on baking, 1 tsp baking powder, whether it is heaped one or flattened one..always confused and end up in hard or soggy cakes..Try my luck this time..

    • Verena

      Hi Pepper Bowl

      All measurements in any recipe are never heaped, unless specified. Level off your teaspoon or cup with a flat-edged knife. Hope that helps…

  38. SF

    Unfortunately I could not get it turn out as you intended! The middle was uncooked so I lengthened the baking time. The resulting cake was way too oily. Any idea what could have gone wrong?

    • JANY

      Had the same oily result in the final baked cake. Even before baking, thought the amount of butter was excessive.

  39. Sundrop2204


    Can you just tell me what is 375deg F equivalent to in degrees Celsius?? Why do you calculate in Fahrenheit and not Celsius? I thought Malaysian ovens use Celcius like in UK.


  40. Merida Tan

    Hi, I’m v interested to start baking and saw your butter cake recipe that I’d like to try. Just to check, can I use salted butter cos I hv quite a few at home and dun wish to waste. Thanks.

  41. aikwanong

    200g sugar is too sweet for me. I wld like to reduce sugar to 140g, what do i hv to do with the amt of other ingredients? pls adv. tq

  42. Mia

    I tried this cake today, and it was good. Thanks for the recipe. Mine didn’t look like yours though, and it turned out really greasy. I will modify it.

  43. Koh Siok Mei

    I tried this butter cake. Instead of plain butter cake, my kids suggested to marble it with three flavours. So I incorporated chocolate and strawberry flavours in. It turned out marvellous. Moist and buttery. This is a very nice butter cake base for marble cake as well. I baked at 180 degree C for 40 minutes. Thanks for this wonderful recipe.

  44. Daphne

    Hi.. It’s my 1st time baking a butter cake so pardon me if I sounds silly. Can I ask how many servings is it for the recipe u given? Is it ok for me to use a silicon cake tray? Lastly, is there any specific rack to use, like top/middle or lower rack? Thanks in advance!

  45. Michelle Wu

    Hi, pardon me but what type of baking tin should i use for this ingreidents as i am very new to baking. Any recommended inch or CM round tin that i shoud buy?

  46. hi Bee, i’ve been following ur blog for quite sometime n been tried alot of ur cooking recepies especially on chinese food. This morning my son asked me to baked a cake for his tuition teacher. So i choose ur butter cake because i thought its easy n simple.. but i was wrong! my cake doesn’t look great. it has grease looking patches around the bottom half, although the texture has absolutely no problem – uniformly soft n fluffy. I’m puzzled by the grease patches and have been trying to figure out the cause of it. Could it beacause of over beating??? I hope you can enlighten me. THANKS!

  47. tracyvoo

    Hi there, can anyone tell me when i fold the flour into the mixture do i mix using the eletric mixer or manually?

  48. Penny

    2 and 1/3 stick of (250g) butter, does that mean 580g butter?
    And flour only 200g, will it be too oily?
    Can i use cake flour/low flour for this recipe?

  49. Carmen Quinquilla

    This cake looks delicious. When you say: Serve warm.. Can I eat it cold (room temprature) …does it taste the same???? Thanks

  50. Lily Ko

    I love your recipe, it is even better than my one one. Yesterday I used this recipe to bake chocolate cake and it turn out good too.

  51. Mimmy

    Hi there – I tried your butter cake recipe after trying the banana cake recipe and I’m thrilled to say that I wasn’t the least bit disappointed. This really is the best butter cake recipe by far!
    You are just an amazing person – you share your recipes with the world and give a little happiness to people’s life by doing so. Thank you so much!

  52. esther

    Hello….I just made u butter cake recipe,but it seems too oily,I will ave to reduce my butter on the next trial….although I used margarine instead of unsalted butter and omitted salt…..didn’t u notice the oily result?

    • Hi Esther, with butter, the cake is just buttery but not oily. It’s great and many people have great results. I am not sure about margarine, but I would think it’s more oily since it’s made from processed fat and oils.

  53. esther

    So do u suggest I use unsalted butter or reduce. My margarinne to 225g or 200grams….I like the taste too,but my ppeps said its too oily I als notice wen you take a chunk and squeeze the oil comes out…

  54. esther

    The cake normalized today….it was really tasty….I think I will teach my students this but if I reduce the butter to 225grams will it affect its out come?

    • Yvonne, I am so sorry to hear that. This website is in US measurement because I am based here and the 1 stick of butter here is very small…in the recipe it says 2 1/3 stick butter (250g).

  55. ong

    Hi, i just baked. taste is good. however the inner texture doesn’t like a cake, how could it so?
    Besides reducing 200g sugar to 100g, everything exactly the same.

  56. Ver

    Hi Bee, thanks for the recipe it smells & tastes absolutely yummy. However, the bottom part of my cake came out looking undercooked, very moist, but skewer comes out clean. I have a oven thermometer so I don’t think it’s the oven temp, I’ve tried baking longer but it stays the same. Is there any other possible reasons about this? Thanks.

  57. Ann Damirez

    Would that be okay even without vanilla essence? I couldn’t find it here in Taiwan. i just got vanilla powder.

    Thank you!

  58. MrsLim

    Thanks for the recipe. It was soooo delish my colleagues were raving about it and asked for the recipe. Hopefully I can taste theirs soon. :)

  59. Linda

    Thank you for the recipe. The butter cake is so yummy!!

    But I ran into a problem: every time I bake butter cake or pound cake, it’s always black on the outside, like overcooked? I have to cut that part and dump it.

    I did follow the recipe and even lower my oven to 370 and 375 but it’s still ugly.

    Thank you!

  60. jolyn88

    i think the butter should be listed as “a total of 250gm” as 2 and 1/3 stick (250gm) makes people think that it’s 2 + 1/3 of a 250gm stick. I used almost 580gm of butter as well. everything wasted. =(

  61. Dee

    Just made the cake today using your receipe. I used the yogurt option. Used170 fan forced for about fifty mins. Perfect! Thank you!

  62. sharon

    hi i tried your cake last year & decorated it with butter cream, it was wonderful.on June 17th my second daughter’s 1st birthday, so my hubby asked me to go for yours then i tried yesterday but it didn’t turn out good like before.i can see small i mean very very tiny lumps all over the cake.
    secondly according to Australian cup 250ml i did last year cake.
    but this time i did measuring on scale as i found American cups are different to Australian cups.
    what i observed was cup measurement was so less than the scale measurement,for example 200gms crossed more than 250gms in my cup.may be i put 200gms according to scale but it may be 280 according to cup.
    i don’t know what was the reason & what to follow next time.
    i thought may be the lumps are bcoz of not mixing properly or more flour.i was scared that i may over mix as u said fold in the recipe.can i put more milk or can i mix for longer time.
    if u can plz help me.i know it was not your mistake.hope you understand.

    • Hi Sharon, it’s the same recipe. You should just use the metric measurement, which will be the most precise. For the tiny lumps, they are the flour, so please sift the flour twice for the best results. Don’t add more milk but mix it slightly longer to dissolve all the lumps. Good luck! PS: Yes all measurements are in US cups on Rasa Malaysia.

      • sharon

        thank you for your reply & understanding, you are so quick in replying. any way the lumps are so tiny so i will follow as you said.thank you for the detail morning my hubby eat the cake & said its so delicious & the tiny lumps are not really visible.i mean no one will no if i don’t tell them.
        so i can double or triple the recipe right?
        keep up the good work.may god bless you.thanks in advance.

        • Yes you can double or triple the recipe but depending on your pan, you might need to adjust baking time. Easiest is to buy a few loaf pans and bake a few of them at once. You should try my marble cake recipe, similar. Just search on the top right on my site for the recipe.

  63. Mabel

    Hi! I was thinking of trying your recipe tonight. Husband has been asking for butter cake for a long time! My first time baking with yogurt, so may I know what type of yogurt you used? I only have Greek yogurt at home at the moment. Is it ok? Or is there modification needed? I like milk flavour too. How to mix the two of them in your recipe? Thank you!

  64. Hi Bee, thanks for the recipe. I baked a butter cake using your recipe (with a few accidental tweaks) and my friends loved it. Instead of using only AP flour, I mixed AP flour and self-raising flour. It worked. I didn’t have an electric mixer, so I microwaved the butter for less than a minute to soften it and pour it into the caster sugar then hand-mixed them. And I mistakenly added the milk to the mix prior to the flour part. I appreciate your recipe a great deal. Haha. Made my day when my friends, especially the Italian friend, said it’s very hard to bake a cake so fluffy inside. So it means you did a splendid job writing the recipe/method. I did freak out a little when the top was turning too brown but it wasn’t totally cooked inside, but my housemate suggested I reduced the heat a little. It worked out alright. So thanks!!! :D

  65. Michelle chan

    Hi Michelle here. I got make butter cake the cake come out the cake inside wet. Why. I think is uncooked

  66. Jennifer

    Thank you for this simple recipe, it is a keeper for me. I made this cake with 2 large eggs this afternoon, all other ingredients scaled down for 2 eggs recipe, baked at 160 deg c for first 10 mins, up temperature to 180deg c for next 10 mins. Cake browned evenly.

  67. Xiao

    I tried to bake this cake last weekend and turn out very good! Only thing is it was slightly burnt at one of the edges… perhaps temperature should be 180 deg and for 45 minutes instead of 191 deg C for 40 minutes?

    Btw…would the baking pan make a difference? I used a tube silicon one…

  68. Xiao

    btw… I read above using square pan. I have one of that but seems rather low in depth (about 5-6cm). Can that be used? Would baking in a regular round pan versus a tube pan make a difference?

  69. Annette

    What size cake pan? A loaf pan? Or 8 x 8, or 9 x 9? It would help tremendously to know peaking pan sizes for all cake recipes. Thank you!

  70. Angela

    Why did my butter cake turn out with a sort of ‘wetness’ at the bottom of the cake? The cake was fluffy and light and delicious !!!!

  71. KiKi

    Could you also post the previous Butter Cake recipe again please. I tried both but this one didn’t rise at all. I made your previous Butter Cake recipe twice and it came out perfect. Love all your posts. Thank you.

  72. afzan

    Hi, i would love to try your butter cake recipe, may i know what is the different if using yoghurt or milk? thanks in advance.

  73. Darrin

    Hi, I tried your recipe but the surface turned brown quickly and at the end, it was kind of dark. And the side crust was all hard and crispy. How do I ensure the surface is golden brown than dark brown and the sides won’t be so hard?

  74. Rachel

    I love your recipes as they always turn out nice tasting. But I have problem with the texture of this butter cake which I need advise. It turned out looking a bit wet and soggy inside and despite baking longer it’s the same. I made some mistakes though but not sure if it’s the cause:
    1) used melted butter (accidentally melted too long in microwave but not hot, just melted)
    2) eggs all mixed together, lightly beatened & added gradually (recipe said add in 1 as whole gradually)

  75. alvina

    Thanks for the recipe! Best butter cake recipe indeed. References for those who are living in spore:
    1) I used 200g Australian golden chunk unsalted butter
    2) reduced castor sugar to 180g (I think 200g will be just as nice)
    3) 200g plain flour
    4) 4tbps milk, I used farmhouse low fat milk

    I baked the cake at 190c for 40mins as per recipe but it was undercooked so I extended the baking time to 50mins. Likely I have a hot oven, the cake browned and rose quickly and had big crack in the middle. Will attempt the recipe again and will try to lower the temperature to 180c for 50mins. Hope the result will be good too. Happy baking!

  76. Ita Speldewinde

    I tried to make this cake, however i noticed there was an ad for betroot underneath. I added beetroot to my cake and it never taste very nice. Your recipie upset me very much

    Why do you post a recipe that ruined my life?

  77. Yang

    Thank you so much for the simple recipe. I managed to bake 8 cup cakes using half of the portion as I only have a mini electric oven. And, half way through, I realised I bought the wrong essence so I had to do without it. It still turned up delicious. I will have to find time to try your other cakes.

  78. Lily

    I’m a terrible baker, I only learnt so that I can bake my hubby’s dream butter cake, moist and buttery. This butter recipe is it. Search over! My butter cake last night has been elevated to Mother-in-law’s standard after so many tries of so many butter cakes recipes. If you have an MiL who is a good cook, then you’d know it’s a bit like winning the domestic Masterchef….Recipe’s really easy too! Many thanks :-)

  79. Denise Tan


    Had tried your receipe 4 times but i can’t seem to get the right consistency. Either top part browning gluey inside or I lower the oven heat it becomes not cook.

    Is it because the yogurt, eggs or butter.

    Wish to hear from you.

    • You need a cake tester to test the inside of cake. If the top part gets browned too fast, then put on lowest rack of oven or cover with aluminum foil. Depending on the oven this cake might be baked longer.

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