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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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello. I have tried twice to bake this butter cake but not really successful. I have baked it with yogurt instead of milk. Taste still fine but my only problem was the bottom part 1/4 part of the cake was not cooked as I can see/taste its a bit wet. Otherwise, it would have been perfect. Please advise. Thanks
Heidi – the recipe works very well. You must not have measured the ingredients correctly, you also need to check doneness. You need to bake longer.
The recipe works great. In fact this is the only cake that worked for me lol.
Will vanilla yogurt work?
Yes.
Can I use sour cream instead of yogurt to butter cake.
The best butter cake I have done! Thanks for the recipe.
Can i use a normal whisk if I don’t have an electric mixer?
Yes.
The best…!!!!
Thanks for trying!
If I use milk instead of yogurt, how much milk should it be? Thanks.
Same.
I made this the third time and i mixed with cocoa powder and made it like marble cake and success!!!!its so delicious ,the best cake i have ever made !!
Hi Ita, yes, please check out my marble cake recipe. https://rasamalaysia.com/marble-cake-recipe/
I tried your butter cake recipe. I added 1 tablespoon of extra butter to it and the taste was really rich.
However, my cake dropped slightly after cooling off. Any idea why? I followed the recipe exactly.
Too much butter or change in temperature.
If i reduce the sugar content to 150 grams only, do i need to increase other ingredients in my batter?
I don’t know. I can’t guarantee success if you change the ingredients.
Hi in the oven do i have to bake in the middle rack or lowest rack?
Middle rack.
Hi dear .. I wanted to ask you that can I use icing sugar I place of sugar and cream with butter .. because The first time I tried I was unable to beat sugar and butter ? to a creamy consistency.. and could you please tell me the measurement of icing sugar
Yes, same amount.
Hi, can I use half castor sugar and half brown sugar?
Yes.
1) For the yogurt, can I use it straight out from the fridge or it has to be at room temperature ?
2) If I use self-raising flour, must I still add baking powder ?
I tried your marble cake recipe, family simply loves it! Thanks.
Hi Dawn, cold yogurt is fine. Self raising flour should be fine but you can add a bit baking powder just to be sure.