Butter Cake Recipe
This is the BEST butter cake ever! It is baked, tried and tested by hundreds of fans and readers.
This is the only recipe that you will need. You will bake this rich cake over and over again because it’s so delicious.
The cake is extremely rich, buttery, moist, soft and fluffy. Every bite transports you to heaven.
How to Make Butter Cake?
This homemade butter cake recipe is fail-proof.
It’s great for novice bakers and yields perfect results every time.
This is the BEST and easiest recipe you’ll find online and I am going to teach you how to make it from scratch.
Recipe Ingredients
The recipe calls for simple ingredients that you can get from any grocery stores:
- Unsalted butter
- All purpose flour
- Sugar
- Eggs
- Yogurt or Milk
- Baking powder
- Vanilla extract
This easy recipe and simple instructions take less than an hour for a rich and delicious cake, straight from your oven.
What Is the Difference between Butter Cake and Pound Cake?
They are both very similar as they use baking powder as a leavening agent.
Pound cake gets the name because the traditional recipe calls for one pound each for the three main ingredients: butter, flour and sugar.
Butter cake has a slightly different measurement (not in the same 1:1:1 ratio) but the ingredients are similar.
Baking Tips
Make sure you follow my tips below for perfect results every time.
- Use a high quality butter. I like Challenge brand unsalted butter.
- Use a hand mixer or stand mixer to make the cake batter.
- Sift the flour for a smooth cake batter.
- Yogurt is preferred over milk and will make the cake extra soft, fluffy and moist.
- To avoid over browning of the top of the cake, cover it halfway while baking with a sheet of aluminum foil. DO NOT COVER when the cake goes into the oven or it won’t rise properly.
- If you cover the top of the cake with aluminum foil, make sure the cake batter doesn’t stick to it.
Frequently Asked Questions
Does Butter Cake Need to Be Refrigerated?
No, you don’t have to refrigerate the cake.
The cake is best served warm, or at room temperature.
If you have leftovers, you can wrap it up with aluminum foil or plastic wrap to keep them from drying out.
You can keep them for up to 3 days at room temperature. DO NOT FREEZE the cake.
To serve the leftover, you can warm it up in the microwave for a few seconds. You can also heat the cake up using a toaster oven.
Can I Add Berries to the Cake?
Yes, you can.
You can add fresh berry such as blueberry to the cake batter.
You can also add dry fruits such as raisins and prunes to the cake.
How Many Calories per Slice of Cake?
This recipe is only 238 calories per slice.
Serve Butter Cake With:
I love having them with a cup of coffee or tea for afternoon. It’s absolutely delightful and delicious.
For an afternoon tea party for both sweet and savory treats, I recommend the following recipes to go with the cake.
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Butter Cake (The Best!)
Traditional, rich, soft and fluffy butter cake. This is the best butter cake recipe. This easy recipe yields sweet and buttery cake with simple ingredients!
Ingredients
- 7 oz. cake flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter at room temperature
- 7 oz. sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons plain yogurt preferred or full milk
Directions
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1Preheat the oven to 375°F (190°C).
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2Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
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3Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
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4Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
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5Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
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6Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
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7Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Recipe Video
Recipe Notes
Watch the cooking video on this page for step-by-step guide.
Add 2 tablespoons more butter to the recipe (a total of 250g butter) if you want extremely buttery cake.
You may use powdered sugar or brown sugar.
Other than plain yogurt or full milk, you can also use sour cream, whipping cream or evaporated milk.
Depending on the oven and the pan you use, it may take only 30 minutes to bake the cake.
To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set, about 30 minutes.
Recipe is adapted from Food4Tots.
Fan
Best butter cake ever
Meowy
Hi can I ask why my cake turned out dense, tough & dry? I followed exactly to your recipe except I cut the sugar amount in half ie 100g of granulated sugar cuz I’m diabetic. Does granulated sugar make butter creaming process less fluffy & airy?
Rasa Malaysia
Yes!
Cally
I just made it using the yogurt suggestion. It looked thicker than I like for my purpose. I added a small amount of water to it. I wasn’t real impressed with the end results.
Rasa Malaysia
You shouldn’t have added water to the batter. Yogurt would have been fine.
Sheelagh
What happens if you freeze this? I did a practice run and the cake was great. I was just about to make it again for my daughters and was planning to freeze it u til her birthday next week but panicking now that it says not to freeze. Thank you. I don’t have time to make it the day before
Rasa Malaysia
You can freeze it and how are you going to thaw? Thaw at room temperature? I don’t know I haver never tried so I can’t advice.
KK
I would reduce the oven temp to 350 for more even baking.
Rasa Malaysia
Yes sure!
STORM
Well I just found this one looking for a good yellow cake mix for my pineapple upside down cake well I used this one instead I’ll let you know the outcome ?
Ok just got done with Christmas dinner my turkey was a hit the talk of the table how moist it was white meat tender and juicy ? then I brought out my freshly baked pineapple upside-down butter cake and ? OMG the family had a feeding frenzy.ill never use cake mix again.cake mix gets a little soggy on top witch in most cases is forgiven but this this butter cake flipped it over and wow there was nothing but firm but moist cake no soggyness at all this is my new mix there is so much you can do ty
Rasa Malaysia
Amazing!??
JoeyLee
How much is 7 ounces of flour in cups? One
Two? How much in cups?
Rasa Malaysia
Please measure, cup is not precise for the best results.
Carine
Hi the ingredients put 2 (225g) butter, is it a total of 450g butter for this cake?
Adibah Sharuddin
Hi Bee,
May i know if we were to use powdered sugar in the recipe, does the measurement change? or the measurement still requires 200gm ?
Rasa Malaysia
Just use the same amount.