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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, thanks for sharing, looks delicious!!!
Can I make this cake and cover it with buttercream for a birthday cake?
Hi there! Super excited to try this recipe. Can I just check, how do you fold flour in with a mixer?
Hi I tried the recipe but my cake turns out very oily. Need your advise , my cake looks very heavy and not soft as yours. Why ?
I am not sure. Did you measure precisely?
I was a bit skeptical about this recipe’s method for creaming butter and sugar as i’m used to beating the two together for quite some time till it gets light and fluffy. However, i did as the recipe instructed and beat them for a short while just until the mixture became quite light in colour. Overall, the batter was heavy and not as liquid as the batter for other cakes i’ve tried. However, i was really surprised and absolutely pleased with the final product! I baked in a 9 inch round pan and it still had a nice rise. The only thing is i may have baked it for too ling so it was just a tad dry. I set the timer for 30 mins @ 160-170c but by about 28 mins it was done. Next time i think about 25 mins should be fine. Thank you so much for the lovely recipe :)
Hi Nadia, thanks so much for trying this Butter Cake recipe. It’s amazing. I love it. :)
hello I was hoping to make this cake tomorrow and all I have are large eggs. will that be okay for this recipe?
What are the conversion to this recipe? How many cups of flours, etc.
hello! I just baked this cake yesterday for my husband’s birthday (his request) and it was so good! I love how little ingredients are needed to bake this delicious cake! I even used my hand to whisk the sugar and butter as I do not own any electric mixer but the cake still turned out awesome! The edges were so crispy and delicious! I will bake this again soon – my new easy recipe!
Awesome, so glad you made this butter cake and loved it.
made this recipe late at night on the spur of the moment because we had all the ingredients on hand.
had fun with my 4yr old; we split 1/3 of the batter and mixed in some cocoa powder and let her swirl it around … the cake turned out so amazingly soft! we kept part of it in the fridge and it also tastes great cold right out of the fridge! definitely will make again.
Thanks for trying my butter cake recipe. :)
Hi! I tried this and it is simply delicious! My kids are asking me to bake again this weekend. Thanks for the recipe. One question though, which for you is a “better” butter recipe – this one or your Raisin Butter Cake recipe which I have yet to try?
It’s the same thing except that the other ones has raisin. Thanks for trying the butter cake recipe, it’s the best.
Hi,
I love butter cake very much and intend to use your recipe to bake one for my family tomorrow. However, I have two questions :
1. Can I heat the butter melt into liquid then use electronic beater to beat them with sugar ?
2. Any different between butter beat with sugar and egg beat with sugar to bake a butter cake ?
Thank you in advance.
The texture is different but will work. Don’t melt completely just soften.
I will give it a try.
Thank you very much.