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Rich, soft, moist, and fluffy, this easy butter cake recipe is a classic dessert you'll want to make again and again. It's simple yet irresistibly delicious, so you can enjoy it on special occasions or on a lazy afternoon with a cup of tea.
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Traditional Butter Cake Recipe
I’m sure most people have had some form of butter cake in their lives—whether it’s that homemade treat from grandma’s kitchen, 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 honestly, this is probably the best butter cake recipe you’ll ever come across online! It’s been tried, tested, and loved by thousands of readers worldwide, with over 900 votes and an average rating of 4.5.
“AMAZING and by far the best recipe found so far… Tested it twice and being a huge fan of ‘great butter cake,’ this thing was phenomenal… Follow the instructions exactly, this baker knows what they are doing!”
– Five Star Monkey
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.
Butter Cake Ingredients
- 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.
Want something rich and chocolatey? Make a batch of my Marble Cake recipe.
See the recipe card for full information on ingredients.
Recipe 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 Butter Cake
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:
Preheat your oven to 375°F (190°C) and lightly grease your pan with some butter. In a separate bowl, mix the flour and baking powder together, then sieve them. Add in a pinch of salt and mix it all up. Set that aside for now.
Pro tip: You can use an 8×8-inch (20×20-cm) loaf pan or a 9×9-inch (23×23-cm) square or round pan, depending on what you have on hand.
Grab an electric hand mixer or stand mixer and beat the butter and sugar together until well combined and light in color—about 3 minutes.
Add in the first egg and mix well. Beat until creamy—about 1 to 2 minutes after each egg. Scrape down the sides to make sure everything is evenly mixed. Add in the vanilla extract and mix again. Next, fold in the flour mixture and mix well. Then add in some plain yogurt or whole milk to the batter.
Pour the batter into your greased baking pan and give it a little shake to even it out. Bake until golden brown and cooked through—about 40 to 50 minutes. If the top of the cake is getting too brown, cover it with a sheet of aluminum foil once the top is set.
To check if it’s done, use a cake tester, toothpick, or skewer—if it comes out clean, the cake is ready!
Let it cool on a wire rack for about 5 minutes, then cut into pieces and serve warm. Enjoy!
Butter cake is best when it’s served warm or at room temperature. If you have leftovers, wrap them up in aluminum foil or plastic wrap to keep them from drying out. You can also store them in an airtight container.
To enjoy the leftovers, just pop them in the microwave for a few seconds to warm up. If you have a toaster oven, that’s a great way to heat it up too. Easy and delicious!
Helpful Tips For Home Bakers
- I always bring my ingredients to room temperature so they blend smoothly and evenly. It really helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much of a difference it makes!
- I always use high-quality butter to get the best flavor and texture. In the U.S., I love using Challenge unsalted butter, and in Asia, I recommend the Anchor brand.
- For a smoother batter, I prefer using a hand mixer or stand mixer to cream the butter and sugar.
- I never forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- I make sure not to overmix the batter after adding the flour, so the cake doesn’t turn out dense.
- Instead of milk, I prefer yogurt because it makes the cake extra soft and moist.
- To avoid over-browning the top of the cake, I cover it with a sheet of aluminum foil halfway through baking. Just remember NOT TO COVER it from the start (or when the batter goes into the oven), or it won’t rise properly.
- If I do cover with foil, I make sure it doesn’t touch the batter so the smooth top isn’t ruined once it’s fully baked.
Frequently Asked Questions
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.
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.
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.
This recipe has only 287 calories per slice.
What To Serve With Plain Butter Cake
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 leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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 , preferred or full milk
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.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.
- 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.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!
- Remove it from the oven and let it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Video
Notes
- I always bring my ingredients to room temperature so they blend smoothly and evenly. It really helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much of a difference it makes!
- I always use high-quality butter to get the best flavor and texture. In the U.S., I love using Challenge unsalted butter, and in Asia, I recommend the Anchor brand.
- For a smoother batter, I prefer using a hand mixer or stand mixer to cream the butter and sugar.
- I never forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- I make sure not to overmix the batter after adding the flour, so the cake doesn’t turn out dense.
- Instead of milk, I prefer yogurt because it makes the cake extra soft and moist.
- To avoid over-browning the top of the cake, I cover it with a sheet of aluminum foil halfway through baking. Just remember NOT TO COVER it from the start (or when the batter goes into the oven), or it won’t rise properly.
- If I do cover with foil, I make sure it doesn’t touch the batter so the smooth top isn’t ruined once it’s fully baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, can this cake be use for a birthday cake by adding frosting to it? Eg fondant or buttercream? Thank you
Yes you can try!
Hi, can we use fresh milk?
Yes.
My husband is a huge butter cake fan so I thought I would give this a go. It’s tough finding dessert items that I can make GF/DF AND keto, but I figured I’d try. Used the following replacement ingredients: ghee for the butter, coconut cream instead of the yogurt/milk, paleo flour (mix of coconut, almond, and tapioca), and a monkfruit sweetener instead of sugar.
Believe it or not, with all of those modifications, it can out amazing!!! It was a little grainy because of the flour so not as “velvety” as regular flour would have made it. But, it was a negligible difference and my husband LOVED it!!!
Thank you for the amazing recipe! This is definitely a keeper.
Awesome!
I want to make this cake without eggs can you please recommend what is the best alternative.
Thank you
Rathika
Can i add cream cheese instead of milk?
Please use milk.
Hi, can this butter cake takes the weight of fondant covering over it? Or better to use your other recipe – pound cake?
Thank you
Mona
Can i put cocoa powder?
Yes, please check my marble cake recipe: https://rasamalaysia.com/marble-cake-recipe/
hi..can i a steam this recipe?
I don’t think so.
Can I frost butter cake?
Yes you can.
Hi the aluminium foil has to covered from the beginning till when can I remove ? Thanks
Cover it once the top of the cake is no longer wet. Remove when it’s baked.
This is the best butter cake recipe I have tried! The cake texture is soft and moisture. However the cake is less buttery and i can taste the yogurt, may i know how to improve this? Can i reduce the yogurt to 2 tablespoon and replace with some milk?
This is the best recipe I have ever come across in my entire life.
How many kilograms will this cake recipe yield?I am in Kenya and I get orders in terms of kilos.
I am not sure.