This post may contain affiliate links. Please read my privacy policy.
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.
Table of Contents
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.
my FIL loves it when i bake him buttercakes using this recipe! in fact he keeps requesting for it but i haven’t had the time.
i’m thinking of using this recipe to make cupcakes-style cakes. any suggestions for bake time or temperature? thanks!
Just bake it shorter until the center is cooked through.
Hi I tried your at the first time using cake flour and it was great. It was not crumbly. But the 2nd and 3rd time i followed the same but the cake was more cumbly. The 3rd time i use a loaf pan instead of 9×9 square pan which i did for the first 2 times. What is causing the cake to be crumbly?
I think you over mix your batter.
Made the cake using full cream milk instead of yogurt.
It came out lovely.
Even the husband approved.
Thank you.
Awesome! :)
Can I use baking soda instead of baking powder?if yes, will it be the same measurement?
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.
Good
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?