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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.
How to Make Butter Cake
Step 1: Preheat the oven to 375°F (190°C). Lightly grease the pan (loaf pan, mini loaf pan, 8×8-inch (20x20cm) or 9×9-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.
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.
Step 5: Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.
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.
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.
Hi,
The 1st time I tried this recipe and it turned out perfect but it was eggy tasting. Yesterday i tried again but reduced the egg to 3 and it was just right for me. Thank you.
Good to know that you can reduce to 3 eggs! Thanks for trying my butter cake recipe. :)
HI. ARE WE SUPPOSE TO POUR BUTTER CAKE BATTER IN HOT BAKES CHOCOLATE TRAY. OR R WE SUPPOSE TO WAITE TILL IT COOL.
Tq for your prompt reply. Sorry what I mean is that when I hold the piece of slice cake its very
soft and fall. Its not firm.
Oh, hmmm maybe over beaten?
I have tried your butter cake recipe. Its good. Unfortunately, when I cut the cake into slices
its comes out to have slight breadcrumbs. Is it that I have overbeat the butter and sugar or overmixed
with egg and flour. Kindly revert with solutions to solve my problems. Tq
It’s normal to have some crumbs.
This really is the best butter cake recipe. It’s so light and fluffy! I used vanilla bean paste and it just added the most delicious flavour. Thank you for sharing!!
Thanks for trying my butter cake recipe!
hy,
sounds yummy…..can i use steam instead of oven
Sorry, I have never steamed it so I am not sure.
I baked half the recipe today. I sprinkled some choc chips on top and baked for around 25 mins. Turned out well with the right amount of sweetness. Thank you for sharing your recipe!
Mine didn’t turn out quite as fluffy or light as in the picture, and was kind of tougher. It didn’t seem as smooth as the picture as well! I had to bake mine for 190 degrees C for about 55 minutes for it to properly bake. Perhaps next time I’ll try fan baking at 170 degrees C!
Thanks for the delicious recipe nonetheless :)
Hi Maple I think you didn’t cream the butter and sugar enough, that’s why. Try it. Yeah, different oven bakes differently. Thanks for trying my butter cake recipe. :)
Thanks so much for your response! I will definitely try that next time :) Just wondering, would it work to use cream instead of milk? :)
I don’t know I have never tried. You can use yogurt but not sure about cream.
They looks so delicious and i would i like to try them..
Can I triple this recipe? Some recipes do not work well when doubled or tripled.
Yes you can.