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Most people have had some form of butter cake in their lives. It can be that homemade treat from grandma’s, a slice from the local bakery, or even a boxed mix from the grocery store.
But making it homemade from scratch is a whole different experience. And this is probably the best butter cake recipe you’ll ever come across online! It has been tried, tested, and loved by thousands of readers worldwide.
Want something rich and chocolatey? Make a batch of my Marble Cake recipe.
What is the Difference Between Butter Cake and Pound Cake?
Think of butter cake as a close cousin to pound cake. They have a rich, buttery flavor and dense texture, perfect for serving with a cup of coffee or tea.
Both use similar ingredients, including baking powder as a leavening agent and sometimes milk. The main difference between them is the ratio of the main ingredients.
Pound cake gets its name from the traditional recipe that calls for one pound each of butter, flour, and sugar. Butter cake, on the other hand, has more butter and sugar, giving it a richer flavor and fluffier texture than pound cake.
Read more about these two types of cake from Tasting Table.
What Goes Into This Recipe
- butter – I like to use unsalted butter to control the amount of salt.
- flour – you can use all-purpose flour if that’s what you have on hand. But you can also use cake flour, which has a lower protein content, for a lighter and more tender texture.
- sugar – granulated sugar is my go-to as it creams well with the butter. But you can also add brown sugar for a deep, caramel-like flavor.
- eggs – bring eggs to room temperature to ensure even mixing with butter and sugar.
- yogurt or milk – adds a lot of moisture that helps to make the cake tender. I like to use plain yogurt, but you can also use milk, buttermilk, or sour cream.
- baking powder – helps the cake rise, giving it a light, fluffy texture.
- vanilla extract – a must for adding flavor so use a good quality one. You can either use pure extract or vanilla bean paste for a more intense flavor.
Variations
- Fudgy and chocolatey. Make a Brownie Butter Cake by topping a rich, dense brownie bottom with a light, moist butter cake.
- Nutty. Mix ground walnuts into the batter and sprinkle some whole ones on top for a Walnut Butter Cake.
- Raisins. Load up your cake with sweet raisins with this Raisin Butter Cake recipe.
- Blueberry. Bake some Blueberry Butter Cake and enjoy a nice pop of color and flavor in every bite.
- Brandy-flavored with prunes. Bake a delicious Brandy Butter Cake with Prunes with a splash of brandy and some dried prunes.
How to Make This Recipe
If you’re thinking of making a homemade cake, you can’t go wrong with this simple butter cake recipe. Perfect for novice bakers, everything from prep to baking is done in just an hour!
This traditional butter cake recipe gives you a soft, buttery cake that tastes wonderful even without frosting or glaze. So it’s perfect for those who prefer a cake with just the right amount of sweetness.
Here’s how you can make a super moist butter cake loaf at home:
Step 1. Preheat the oven to 375°F (190°C). Lightly grease the pan with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
Pro tip: You can either use an 8×8-inch (20×20-cm) loaf pan or a 9×9-inch (23×23-cm) square or round pan.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Pro tip: If you don’t have a cake tester, you can use a toothpick or a skewer to check the doneness of your cake. If it comes out clean, your cake is ready!
Step 5. Remove it from the oven and let it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Butter cake is best served warm or at room temperature. If you have leftovers, wrap them with aluminum foil or plastic wrap to keep them from drying out. You can also keep them in an airtight container.
To serve the leftovers, warm it up in the microwave for a few seconds. You can also heat the cake in a toaster oven.
Expert Tips
- Always bring your ingredients to room temperature, so they all blend smoothly and evenly. It helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much difference it makes!
- Use high-quality butter to achieve the best flavor and texture. I love using Challenge unsalted butter in the U.S. In Asia, I recommend the Anchor brand.
- For a smoother batter, use a hand mixer or stand mixer to cream the butter and sugar.
- Don’t forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- Don’t overmix the batter after adding the flour so you don’t end up with a dense cake.
- I prefer yogurt over milk as it makes the cake extra soft and moist.
- To avoid over browning on the top of the cake, cover it with a sheet of aluminum foil halfway through baking. Make sure NOT TO COVER from the start (or when the batter goes into the oven) or it won’t rise properly.
- If you’re covering with foil, make sure it doesn’t touch the batter so you don’t ruin the smooth top once it’s fully baked.
Frequently Asked Questions
Does butter cake need to be refrigerated?
No, butter cake keeps well at room temperature for up to 3 days. Make sure to keep it in an airtight container to prevent it from drying out. DO NOT freeze the cake as it won’t retain its texture and flavor after thawing.
Can I use sour cream instead of yogurt?
Yes, you can use sour cream as a substitute for yogurt in this recipe. It’s less tangy than yogurt, but it still has a lot of moisture and richness that makes the cake extra light and fluffy.
Can I add berries to the cake?
Yes, you can! Adding fresh berries like blueberries or raspberries to the batter will give your plain cake a burst of fruity flavor. You can also add dried fruits such as raisins and prunes.
How many calories per serving?
This recipe has only 238 calories per slice.
What To Serve With This Recipe
I love having a slice of this moist butter cake with a cup of coffee or tea as a mid-day treat. And sometimes, I even have a little bite after dinner to satisfy my sweet tooth.
If you’re having an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
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 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 it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Video
Notes
- Add 2 tablespoons more butter to the recipe (a total of 250g butter) if you want an 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.
- Watch the cooking video on this page for a step-by-step guide.
My oven is not working. So I tried this recipe with my Philips electric pressure cooker yesterday afternoon. Turned out fantastic! Should have taken a picture to share – whole cake finished before dinner!! Thanks
That’s for trying!
Has anyone doubled this recipe? I was going to do double the milk and yogurt. Twice the other ingredients except for the eggs.
You can double the recipes but you have to make two loaves.
Hi there, can I use salted butter for this butter cake recipe? Thank you!
Yes and skip salt.
Hi! I attempted to bake this yesterday and the side and bottom were burnt. FYI I used 4 medium sized eggs. Kindly advise please, thank you in advance!
You have baked for too long. You can line the pans with parchment paper or have an empty pan below your pan before baking.
Hi, thank you for the info. My second attempt turned out better (adjusted temperature to 170 degree celcius) but the batter was actually watery. In the end half of the cake was densed. Any advise on this? Thanks!
This recipe works, the batter is definitely NOT watery. Please watch the video on the recipe card. Your measurement is off.
Hi there! Thks forsl sharing such a nice,simple n yet delicious butter recipe.It was my first time that i succeeded baking this butter cake..wholw family loves it very much.By the way,would like to check with you that how much i need to put if i am using sour or whipping cream? Tq
Same 4 tablespoons.
Any substitute for eggs?
No.
Hi, how much time should I include for my oven so the cake will not burn?
How many minutes for the down heat and upper heat?
I do not know your oven setting. This cake will not be burned. Just follow the instructions and cover with aluminum foil.
Can i use vanilla yoghurt? Yoplait brand?
Totally agreed that this is the best butter cake recipe. Tried it on Sunday and the whole family loves it. N guess what I baked another butter cake yesterday.
Hi Sher, that’s awesome. You should also try marble cake, banana cake and other recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
What an amazing recipe!
I’ve been baking since last 20 years or so and known amongst friends and family for making the most amazing cakes but I must admit this is handsdown the best cake I have ever baked!!!
Thank you for sharing such an amazing recipe.. it can’t get better than this!
Do you have any other cake recipes which you believe are as good as this one? Would love to try them!
Hi Neha, that’s awesome. Please try more baking recipes on my site, they are all amazing: banana cake, marble cake, cream cheese pound cake, best banana cake recipe, banana nut cake, butter cookies, etc. https://rasamalaysia.com/recipes/baking-recipes/
Hi…Bee….tried ur butter cake today…oh….my…my taste so delicious…my husband and kids loved this cake so much….speechless when taste this cake…..thank you so much Bee.❤❤❤❤❤???????
Awesome Sithra, please try more baking recipes on my site: https://rasamalaysia.com/recipes/baking-recipes/
If I use sour cream, do I also use 4 tablespoons? And is granulated sugar fine to use?
Yes and yes.
Hi, i made this cake following the ingredients precisely, setting a timer for the beating of each addition and even beating in the flour with mixer as mentioned in previous comments. The cake rose beautifully but shrunk after taking out to cool. Am not sure what went wrong.. any advice?
How much did it shrink? It’s normal to shrink a bit. I don’t know what happened. This recipe works.