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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 madam,
I am baking for 1st time too.
Im baking a cake for tomorrow morning,
So i cant leave the cake in the fridge is it?
Just leave outside at room temperature.
Hello Mdm,
I trying this recipe and my whole family loved it. The only problem I have is my cake did not rise and I do not get the fluffy texture. Do you think what could have goes wrong?
Just beat longer.
Another factor can be the altitude of the area where you live.
You can Google this info and then Google how to adjust the recipe, accordingly. It will probably involve cooking temperature time and the amount of the leavening agent like, baking powder, baking soda or cream of tartar.
Good morning. Do you have a chocolate frosting recipe for this delicious cake?
No I don’t.
Is there anyway you can use measurements in cups and teaspoons/tablespoons in addition to grams. It’s so much easier than weighing the ingredients . Thank you
Cups measurement is not precise for baking and results might differ.
Can I use Greek yogurt instead?
Yes.
Good afternoon Ms Bee !!!
If I’m using whipping cream instead of yogurt or milk, will it be the same amount 4tbsps ?
3 tablespoons I think should be ok.
I’m new in baking. As for yogurt, liquid or the creamy ones?
Creamy.
Perfect recipe. I just baked it this afternoon. It was awfully rich and delicious. I used 140g light brown sugar instead and I will reduce the salt to 1/4 tsp in future.
Nice!
Hi can I use Margarine instead of butter?
No.
Prrfect recipe…i reduced the sugar though to suit my personal taste…otherwise, this recipe is a keeper
Thanks my dear I will try it today
Hi,How can I adjust this recipe for stacked cakes?i mean for a sturdy cake?
You should just say 225g butter instead of 2 sticks- otherwise a pretty foolproof recipe ?
Misty, the recipe card clearly stated it as 2 sticks (225 g) unsalted butter, at room temperature. Didn’t you see??!!
Hi Ms Bee ?
If I want to bake it as cupcakes, will the temp and time be the same ?
Yes temp is the same but might be 30 minutes for cupcakes.
Can this be made using a 9×13 pan? Maybe double the recipe? My FIL talks about a butter cake his mom made & it was the 9×13 size & I want it to be the same!
You can try.
Hi Bee! I love this recipe Soo soooo much ! It reminds me of my fav butter cake which my aunt used to buy whenever we visit her.
By the way if I would use a 12-cup muffin tin for this batter, may I know how long should I bake them for and at what temperature to ensure the same moist texture I get from the loaf tin? Many thanks !