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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.
Table of Contents
Traditional Butter Cake Recipe
Most people have had some form of butter cake in their lives. It can be that homemade treat from grandma’s, 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 this is probably the best butter cake recipe you’ll ever come across online! It has 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:
Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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!
Step 5. Remove it from the oven and let it cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
Butter cake is best served warm or at room temperature. If you have leftovers, wrap them with aluminum foil or plastic wrap to keep them from drying out. You can also keep them in an airtight container.
To serve the leftovers, warm it up in the microwave for a few seconds. You can also heat the cake in a toaster oven.
Helpful Tips For Home Bakers
- Always bring your ingredients to room temperature, so they all blend smoothly and evenly. It helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much difference it makes!
- Use high-quality butter to achieve the best flavor and texture. I love using Challenge unsalted butter in the U.S. In Asia, I recommend the Anchor brand.
- For a smoother batter, use a hand mixer or stand mixer to cream the butter and sugar.
- Don’t forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- Don’t overmix the batter after adding the flour so you don’t end up with a dense cake.
- I prefer yogurt over milk as it makes the cake extra soft and moist.
- To avoid over browning on the top of the cake, cover it with a sheet of aluminum foil halfway through baking. Make sure NOT TO COVER from the start (or when the batter goes into the oven) or it won’t rise properly.
- If you’re covering with foil, make sure it doesn’t touch the batter so you don’t ruin the smooth top 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
- Always bring your ingredients to room temperature, so they all blend smoothly and evenly. It helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much difference it makes!
- Use high-quality butter to achieve the best flavor and texture. I love using Challenge unsalted butter in the U.S. In Asia, I recommend the Anchor brand.
- For a smoother batter, use a hand mixer or stand mixer to cream the butter and sugar.
- Don’t forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
- Don’t overmix the batter after adding the flour so you don’t end up with a dense cake.
- I prefer yogurt over milk as it makes the cake extra soft and moist.
- To avoid over browning on the top of the cake, cover it with a sheet of aluminum foil halfway through baking. Make sure NOT TO COVER from the start (or when the batter goes into the oven) or it won’t rise properly.
- If you’re covering with foil, make sure it doesn’t touch the batter so you don’t ruin the smooth top once it’s fully baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
btw… I read above using square pan. I have one of that but seems rather low in depth (about 5-6cm). Can that be used? Would baking in a regular round pan versus a tube pan make a difference?
I tried to bake this cake last weekend and turn out very good! Only thing is it was slightly burnt at one of the edges… perhaps temperature should be 180 deg and for 45 minutes instead of 191 deg C for 40 minutes?
Btw…would the baking pan make a difference? I used a tube silicon one…
Hai! If I half the recipe, should I also half the baking time?
No.
Thank you for this simple recipe, it is a keeper for me. I made this cake with 2 large eggs this afternoon, all other ingredients scaled down for 2 eggs recipe, baked at 160 deg c for first 10 mins, up temperature to 180deg c for next 10 mins. Cake browned evenly.
Yummy, yes I always half the recipe, too. :)
Hi Michelle here. I got make butter cake the cake come out the cake inside wet. Why. I think is uncooked
Insert a cake tester in the middle of the cake to check whether or not it’s fully baked, per the recipe method, if not bake longer.
Can I use this recipie for a birthday cake with frosting?
Thanks
Hi…Need to use baking powder?
Just follow the recipe yes.
Hi Bee, thanks for the recipe. I baked a butter cake using your recipe (with a few accidental tweaks) and my friends loved it. Instead of using only AP flour, I mixed AP flour and self-raising flour. It worked. I didn’t have an electric mixer, so I microwaved the butter for less than a minute to soften it and pour it into the caster sugar then hand-mixed them. And I mistakenly added the milk to the mix prior to the flour part. I appreciate your recipe a great deal. Haha. Made my day when my friends, especially the Italian friend, said it’s very hard to bake a cake so fluffy inside. So it means you did a splendid job writing the recipe/method. I did freak out a little when the top was turning too brown but it wasn’t totally cooked inside, but my housemate suggested I reduced the heat a little. It worked out alright. So thanks!!! :D
Cindy, so glad to hear your success story. This butter cake recipe is excellent, I love it.
Hi! I was thinking of trying your recipe tonight. Husband has been asking for butter cake for a long time! My first time baking with yogurt, so may I know what type of yogurt you used? I only have Greek yogurt at home at the moment. Is it ok? Or is there modification needed? I like milk flavour too. How to mix the two of them in your recipe? Thank you!
Haven’t tried Greek Yoghurt I am not sure. I used plain yoghurt the last time.
Tried Greek yogurt it turns out beautifully soft and fluffy and smell great I even mixed with cocoa mixture to make a marble cake
hi i tried your cake last year & decorated it with butter cream, it was wonderful.on June 17th my second daughter’s 1st birthday, so my hubby asked me to go for yours then i tried yesterday but it didn’t turn out good like before.i can see small i mean very very tiny lumps all over the cake.
secondly according to Australian cup 250ml i did last year cake.
but this time i did measuring on scale as i found American cups are different to Australian cups.
what i observed was cup measurement was so less than the scale measurement,for example 200gms crossed more than 250gms in my cup.may be i put 200gms according to scale but it may be 280 according to cup.
i don’t know what was the reason & what to follow next time.
i thought may be the lumps are bcoz of not mixing properly or more flour.i was scared that i may over mix as u said fold in the recipe.can i put more milk or can i mix for longer time.
if u can plz help me.i know it was not your mistake.hope you understand.
Hi Sharon, it’s the same recipe. You should just use the metric measurement, which will be the most precise. For the tiny lumps, they are the flour, so please sift the flour twice for the best results. Don’t add more milk but mix it slightly longer to dissolve all the lumps. Good luck! PS: Yes all measurements are in US cups on Rasa Malaysia.
thank you for your reply & understanding, you are so quick in replying. any way the lumps are so tiny so i will follow as you said.thank you for the detail recipe.today morning my hubby eat the cake & said its so delicious & the tiny lumps are not really visible.i mean no one will no if i don’t tell them.
so i can double or triple the recipe right?
keep up the good work.may god bless you.thanks in advance.
Yes you can double or triple the recipe but depending on your pan, you might need to adjust baking time. Easiest is to buy a few loaf pans and bake a few of them at once. You should try my marble cake recipe, similar. Just search on the top right on my site for the recipe.