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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
Hi! Which is better to use, cake flour or all purpose flour?
Both are fine.
Can I make it into a coffee butter cake by adding instant coffee powder to the milk?
I think you can try!
Love this recipe. I have used it twice and this was my first time baking a cake from scratch! Thank you so much ❤️❤️❤️
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Thank you, am definitely trying it out
Has anyone ever made this into a cake and iced it? I’m thinking of doubling the recipe and making 2 round pans and then sticking and shaping them to make a baseball cake for my son.
hello! will plain greek yoghurt be suitable for this receipe?
Yes.
Can I substitute sugar with honey?
NO.
The cake texture turned out amazing except that it’s too sweet (200gm of sugar is too much, 120-150g should be enough for me) not sure if the change in sugar level will affect the cake texture though.
You can cut down the sugar. The cake is just nice and not too sweet. Are you sure you measured properly???
Thanks for your reply! I’m quite sure the measurement is correct, probably my taste is different but the recipe is still amazing, thanks!
Yes 200g is too sweet, just like most cake recipes out there. So for those who prefer just nice/less sweet, 120-130 is fine
This cake is amazing!! Followed recipe step for step. My husband loves it!!
The cake was actually very good. I have baked it about four times and i can’t stop using the recipe, everyone loves it!!!
Hi Jennifer, yes, this is the best butter cake recipe ever!
I made this cake and it came out exactly like the recipe said it would and the Greek chobani vanilla yogurt unused made it nice and soft with a rich flavour. Can you double this this recipe without any problems?
It’s best to make two loaves.
Hi my dear Rasa Malaysia
I just tried ur recipe today and the cake turn out very well?tqvm for the recipe
Awesome thanks Rosy!
i’ve tried the recipe but used buttermilk instead of milk/yogurt and my family and friends loved it! They actually want more,hahaha. Because of that i want to bake more of this, will it be okay if i double the ingredients to make more or do i need a different measurements? thanks!!
It’s best to make a few loaves. :) Try my marble cake, too. Amazing. :)
Hi…..Can I use 1 cup butter milk instead of 4 tablespoon of yogurt or milk.thanks
NO. 4 tablespoons don’t equal to 1 cup!!!
Hi hwo much orange juice or zest i add to have a hint of orange in the cake?
Just 1 tablespoon or orange zest.
Can I use raising flour instead of all purpose with baking powder?
Yes.