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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
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!)
Ingredients
- 7 oz. (200g) cake flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (225g) unsalted butter, room temperature
- 7 oz. (200g) sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons plain yogurt or full milk (plain yogurt preferred)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch (20x20cm) or 9x9-inch (23x23cm) 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.
- Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
- Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
- Scrape 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
- Pour 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.
- Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Notes
Nutrition
Just tried this recipe today and the cake turned out perfect – moist and buttery! I halved the recipe, used a round 8″ pan and baked it for 25 mins at 190C. Thank you for the recipe! :)
Hi Mandy, awesome, so glad that you love my butter cake recipe. Please try more baking recipes on my site: https://rasamalaysia.com/recipes/baking-recipes/
Tried this recipe but dunno y my cake was half cooked n outside was as hard as a rock! ?
Hi Jules, sounds so strange. You must have done something wrong. What size of pan did you use?
Hi, Bee. I tried your recipe but the cake turnout dense at the bottom. I baked using bottom heat only at the lower rack of my oven with fan force at 170C for 60 minutes using a 8×8 square inch fan. Kindly advise on this. Thanks.
I don’t know what to say. I never had dense cake at the bottom. You should use all around heat to bake cake evenly.
Hi I just made this. The taste is nice we love it, and the cake texture came out good. But mine burnt at the bottom and on the sides. The top part is fine as I covered it with aluminium foil. I cook it as per instructed, 190 C for 50 minutes and check it constantly.
Also if I were to reduce the egg to 3, how will it affect the end product? Cos one of my family members said it’s “egg-y” for a lack of a better word. Sorry I’m such a noob at baking.
You can use 3 eggs but I am not sure about the result.
The best butter cake I have ever made. My family loved it too.
Awesome thanks for trying my butter cake. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Can I use cake flour ?
I haven’t tried with cake flour, it might be too oily using cake flour.
OMG ~ can’t take how amazing this looks!! Drooling over here.
Excellent. I used self raising flour. The cake turn out to be very soft and the sweetness is just nice.
Yay so happy that you tried this butter cake.
Hi RM! For the baking time of the butter cake, you said that if it takes more than 40 minutes, we should cover the cake with aluminum foil. My oven tends to always require more time than called for in recipes. So I was wondering if I should put the aluminum foil on before baking or after 40 minutes.
Yes, you should. Actually as soon as the cake rises and puffs up and the top is set (and not runny), you can cover it with the foil. You don’t want to cover it before it’s fully risen or else it will stick to the foil. Good luck!
Totally awesome. My cake turned out great!!My kids love it so much. Thank you so much for the wonderful recipe.
Awesome, I am glad you love this butter cake.
Hi Bee
I baked this cake again as a gift. This time round, I added a tsp of orange extract n zest of 1 orange. I also used yoghurt instead of milk. The batter before sent into oven already smelled good n even more fragrant aft cake is baked. So I just wanted to share my joy with u, thanks!
Grace
Hi Grace, sounds so yummy. I love your butter cake idea. I will have to try the orange extract and zest. Thanks for telling me!!
Hi Bee
Try it, u won’t regret!
My whole house smelled so good n all my family members gave big thumbs up just basing on the smell alone! ??
Grace
Thanks Grace for trying this butter cake.