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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
Instead of adding milk, add orange juice and zest of one orange. So good. Really nice with chopped almonds too.
Sounds like a good idea. Thanks!
I’ve tried this recipe three times using loaf pans, baked at 175degC. the first time, batter curdled after addition of eggs (they were slightly cold), but after adding flour, the batter was smooth and the cake turned out perfect, other than it being slightly damp on top, and it cracked on top.
second time, batter curdled too after addition of eggs (eggs were room temperature), but batter was really watery, and the cake texture after baking looked like the inside of tapioca kueh.
third time, the batter curdled again, with room temperature eggs. Batter was thick. however, the top of the cake cracked as well, and the cracked part couldn’t cook. i baked it for a longer time, which resulted in the cake becoming dry and a little hard, but still i could see a small portion of the cake on top looked a little undercooked.
any ideas at all what I could do to get it right?
I covered the top of the cake with aluminum foil to avoid over browning. I never had an issue with the recipe, but may have to bake longer if it’s not cooked.
Hi,
Had tried your receipe 4 times but i can’t seem to get the right consistency. Either top part browning gluey inside or I lower the oven heat it becomes not cook.
Is it because the yogurt, eggs or butter.
Wish to hear from you.
You need a cake tester to test the inside of cake. If the top part gets browned too fast, then put on lowest rack of oven or cover with aluminum foil. Depending on the oven this cake might be baked longer.
Hi,
Can I know if we can use round tin to bake? If yes, what should be the right size? 6 or 7 inch?
Yes, 6 inch.
Thanks for the prompt response! :)
I tried to bake yesterday at 180 degree but seems like it brown quite quickly so top part is like “crispy” and my center part still “gluey” when done for 40mins….do u know what seems to be the problem?
Should I bake at 190 Degree and cover the top with aluminum foil to prevent top part from browning so quickly?
Yes cover the top with aluminium foil.
I’m a terrible baker, I only learnt so that I can bake my hubby’s dream butter cake, moist and buttery. This butter recipe is it. Search over! My butter cake last night has been elevated to Mother-in-law’s standard after so many tries of so many butter cakes recipes. If you have an MiL who is a good cook, then you’d know it’s a bit like winning the domestic Masterchef….Recipe’s really easy too! Many thanks :-)
Hi Lily, yes this butter cake recipe is so good! Congrats and happy for you. :)
Thank you so much for the simple recipe. I managed to bake 8 cup cakes using half of the portion as I only have a mini electric oven. And, half way through, I realised I bought the wrong essence so I had to do without it. It still turned up delicious. I will have to find time to try your other cakes.
I tried to make this cake, however i noticed there was an ad for betroot underneath. I added beetroot to my cake and it never taste very nice. Your recipie upset me very much
Why do you post a recipe that ruined my life?
Hi Ita, the ad is an ad, I have no idea what ads show up on my site. There is no beetroot in this butter cake recipe.
sorry why i asked you was because planning for a birthday party in couple of days.tx
hi
kindly advise me,can i double or triple the recipe? tx
You shouldn’t but you can make 3 loaves for example.
Thanks for the recipe! Best butter cake recipe indeed. References for those who are living in spore:
1) I used 200g Australian golden chunk unsalted butter
2) reduced castor sugar to 180g (I think 200g will be just as nice)
3) 200g plain flour
4) 4tbps milk, I used farmhouse low fat milk
I baked the cake at 190c for 40mins as per recipe but it was undercooked so I extended the baking time to 50mins. Likely I have a hot oven, the cake browned and rose quickly and had big crack in the middle. Will attempt the recipe again and will try to lower the temperature to 180c for 50mins. Hope the result will be good too. Happy baking!
Alvina,
That’s a great help for us as Singaporean :)