Butter Cake

Traditional Butter Cake Recipe

I’m sure most people have had some form of butter cake in their lives—whether it’s that homemade treat from grandma’s kitchen, 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 honestly, this is probably the best butter cake recipe you’ll ever come across online! It’s been tried, tested, and loved by thousands of readers worldwide, with over 900 votes and an average rating of 4.5.

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

• I always bring my ingredients to room temperature so they blend smoothly and evenly. It really helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much of a difference it makes!
• I always use high-quality butter to get the best flavor and texture. In the U.S., I love using Challenge unsalted butter, and in Asia, I recommend the Anchor brand.
• For a smoother batter, I prefer using a hand mixer or stand mixer to cream the butter and sugar.
• I never forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
• I make sure not to overmix the batter after adding the flour, so the cake doesn’t turn out dense.
• Instead of milk, I prefer yogurt because it makes the cake extra soft and moist.
• To avoid over-browning the top of the cake, I cover it with a sheet of aluminum foil halfway through baking. Just remember NOT TO COVER it from the start (or when the batter goes into the oven), or it won’t rise properly.
• If I do cover with foil, I make sure it doesn’t touch the batter so the smooth top isn’t ruined once it’s fully baked.

Frequently Asked Questions

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.

Easy Scones

Cheesy Ham and Broccoli Quiche

Blueberry Galette

Banana Cake

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

• Brownie Butter Cake
• Walnut Butter Cake
• Blueberry Butter Cake
• Raisin Butter Cake

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4.54 from 925 votes

Butter Cake (The Best!)

By: Bee Yinn Low

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.

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12 slices

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Ingredients  

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Recipe is adapted from Food4Tots.

• I always bring my ingredients to room temperature so they blend smoothly and evenly. It really helps achieve that soft, light, and fluffy texture we all want. And trust me, I’ve seen how much of a difference it makes!
• I always use high-quality butter to get the best flavor and texture. In the U.S., I love using Challenge unsalted butter, and in Asia, I recommend the Anchor brand.
• For a smoother batter, I prefer using a hand mixer or stand mixer to cream the butter and sugar.
• I never forget to sift the dry ingredients (flour and baking powder) to prevent any lumps.
• I make sure not to overmix the batter after adding the flour, so the cake doesn’t turn out dense.
• Instead of milk, I prefer yogurt because it makes the cake extra soft and moist.
• To avoid over-browning the top of the cake, I cover it with a sheet of aluminum foil halfway through baking. Just remember NOT TO COVER it from the start (or when the batter goes into the oven), or it won’t rise properly.
• If I do cover with foil, I make sure it doesn’t touch the batter so the smooth top isn’t ruined once it’s fully baked.

Nutrition

Serving: 12slices, Calories: 287kcal, Carbohydrates: 29g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 162mg, Potassium: 55mg, Fiber: 0.4g, Sugar: 17g, Vitamin A: 568IU, Vitamin C: 0.03mg, Calcium: 44mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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