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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.
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.
Video
Notes
Nutrition
Gosh, I made the worst mistake. I saw 2 sticks of butter and put int 2 x 227g butter. No wonder my cake came out oily (with oil dripping). A suggestion you as I am (as many of your readers are) an avid follower of your recipes, but I am based outside US and will not understand what is meant by a stick of butter. I was wondering why the butter/ flour ratio is so odd, now I know why. this could be the same reason why many readers commented that the final product is greasy.
Hi Sy – the recipe stated clearly the metric measurement of the butter for readers outside of the US.
But the punctuation made it difficult and I’ve just scrolled through all the comments to try and find this claridifixarion, is it two sticks of 225g butter or total amount of 225g butter. In Australia our sticks of butter are 250g
Hi Bee,
First time trying out your recipe, tho I’ve been noticing your blog for many years. At least 5!
I did this recipe in a 8x8in round cake ring, the top was lightly brown after 40 mins but when I poked to check it was still pretty wet.
Also, my cake didn’t turn out as tall as yours. I would’ve x1.5 the recipe.
Not sure about taste yet. Will get back once it’s out! Making this for my mom’s 50th, fingers crossed.
Hi Anna, cover the cake with the aluminum foil so it doesn’t brown so fast.
How many cups of sugar equal 7 oz of sugar?
Please let me know by e-mailing me at
midnight0675@frontier.com . I really want to make this cake recipe because I received a kitchen aid stand mixer
for Christmas, and it looks really delicious,but the 7 oz sugar measurement is throwing me off a lot because I do not know what 7 oz of sugar equals to in cup measurements. Please explain this to me.
Please use this online converter to convert: https://rasamalaysia.com/conversion/. Or use a weigh for baking. I don’t have the cup measurement.
Absolutely beautiful cake. My kids loved it
Awww thanks so much for trying my butter cake recipe. :)
How many smaller loafs (8 in x 3 7/8 in x 2 15/32) can this recipe make? thanks
About 3 mini loaves.
I have tried and love this recipe! However, could u reccomend a recipe for buttercake if we want it eggless (vegetarian)? It will be very much appreciated, thank you!
Sorry I am not sure how to bake a cake without eggs.
Can we replace castor sugar with just regular sugar? Would it make a difference?
Yes.
Hi…i want to bake a 1.5kg with your butter cake recipe. Can you tell me how. I only have 8 inch square cake tin.
Doesn’t work in a loaf pan? My TOP was burnt but middle TOP was still sticky. The rest of the cake was delicious tho :) will try again w wider cake tin instead
It works in a loaf pan. Cover with aluminum foil and put it in the middle or bottom rack. You might increase the baking time. Every oven is different.
Hi,
I have tried your recipe few times and each times it comes out delicious and perfect. I now want to bake a larger cake for birthday. Can you provide the ratios for 12 inch cake tin? Many thanks.
Hi Syed, sorry I am not sure.