Last updated on September 27th, 2023.
This butter cake might seem simple, but this golden brown treat is tender, buttery, moist, and the ultimate easy recipe for an everyday snack cake or a fancy layer cake.
Is Butter Cake The same As Pound cake
The answer is both yes and no. Pound cake, like this Almond cake or this Snickers Cake, is typically prepared using the creaming method, which involves creaming butter and sugar before adding other ingredients. It contains equal quantities of flour, butter, sugar, and eggs.
On the other hand, butter cake also comprises the same components, but it can have up to half the amount of butter and a lower number of eggs.
Both types are great to snack on and can be flavored with unlimited flavors, but butter cake, being lighter with butter and eggs, is great for a layer cake, like this Hazelnut Cake and this Pink Champagne Cake.
The recipe calls for simple ingredients you might already have; I made notes when substitutions are an option. The complete list, including measurements, is below in the recipe card.
- Unbleached all-purpose flour. You can use bleach.
- Baking powder and baking soda. As our leavening agent.
- Unsalted butter. Use the brand you like and have available, and ensure it is unsalted.
- Granulated sugar.
- Vanilla. Please don’t skip it; the cake gets its flavor from the butter and vanilla.
- Sour cream. Full fat and at room temperature. Other alternatives are buttermilk, plain Greek yogurt, or half-and-half mixed with two teaspoons of apple cider vinegar.
- Large eggs. At room temperature. (in the States, a large egg weighs 55-60g).
How to make butter cake
- Mix the flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix the sour cream and vanilla extract.
- Beat the butter and sugar (you can use an electric or stand mixer) until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time.
- Add the flour mixture in three additions alternating with the wet ingredients.
- Pour the cake batter into the pan, and bake.
Make sure to read the tips below for the best results carefully.
- Measure your ingredients using a kitchen scale, and make sure to use room temperature ingredients, or else the cake will not rise properly and be chewy and tough.
- Scarpe the bottom and sides of the bowl as you mix the batter.
- For a dairy-free option, use plant base butter and canned coconut milk (the fat content is important).
- Avoid opening the oven door during baking; the temperature change might cause the air bubbles to deflate and the cake to sink at the center.
- To bake a layer cake, divide the batter between two 8-inch pans or three 6-inch pans and reduce the baking time to 25-28 minutes.
- To bake a bundt pan, pour the batter into a bunt pan or a tube pan and bake for 40-45 minutes.
How to serve
This fluffy butter cake is great on its own, and I like to keep it simple with just a dust of powdered sugar and some fresh fruit. But if you are looking for something different, here are some options:
- Frost the top of the cake with Ice cream buttercream and crush some waffle cones and sprinkles.
- Spread a layer of chocolate ganache or white ganache.
- Sprinkle the batter with sliced almonds before baking.
- Soak the cake with some melted butter and sugar mixture.
Frenquatley Asked Questions
No, sponge cake is made by whipping the eggs with sugar and has a larger volume of eggs and a lower volume of butter.
At room temperature for up to three days, covered.
Yes, wrap it with plastic wrap and place it in a freezer bag, or an air-tight container, and freeze it for up to 4 weeks.
Yes. You can rub some lemon or orange zest for a citrus flavor, add almond extract, or replace 1/3 cup (40g) of the flour with 1/3 cup of (35g) unsweetened cocoa powder.
Here Are More Recipes You Might Like
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Butter Cake Recipe
Tender, moist and buttery cake.
- 2 cups Unbleached all purpose flour (240g)
- 3/4 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon salt
- 1 Cup Sour cream, at room temperature (240ml)
- 1 Tablespoon Vanilla extract
- 1 Cup Unsalted butter, soften (226g)
- 2 Cups Granulated sugar (400g)
- 3 Lagre Eggs
Preheat oven to 350F (180C) and line 9×13 pan with parchment paper.
Sift the flour, baking powder, baking soda, and salt. Set aside and do the same with the sour cream and vanilla extract.
Beat the butter and sugar until light and fluffy, about 4 minutes if using a stand mixer. Or, 2-3 minutes if using an electric mixer.
Add the eggs, one at a time, waiting for each to blend completely before adding the next.
Add the flour mixture in three parts, altering with the sour cream mixture, starting and ending with the flour mixture.
Once you have added the last portion of the flour, turn the mixer off and use a rubber spatula to fully incorporate it.
Spread the batter into the prepared pan and bake over the medium oven rack for 40-42 minutes. Or until the cake top is golden brown and a toothpick comes out with a few moist crumbs from the center of the cake.
- Measure the ingredients using a kitchen scale, and bring the butter, eggs, and sour cream to room temperature before baking.
- To bake a layer cake, divide the batter between two 8-inch or three 6-inch pans and reduce the baking time to 25-28 minutes.
- Store the cake at room temperature for up to three days, or freeze it for up to four weeks.
- Add zest from lemons (two) or one large orange to add flavor to the cake. Add a teaspoon of almond extract, or replace 1/3 cup (40g) of flour with 1/3 cup (35g) of cocoa powder.