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Home >> Recipes >> Cake Recipes

Butter cake | How to make butter cake | Soft light moist cake

By swasthi , on October 24, 2019, 47 Comments, Jump to Recipe

Butter cake recipe – Learn how to make cake at home with video & step by step photos. This Butter cake recipe is one of the most simple & easy one that yields – light, moist, buttery and absolutely delicious and great cake. This has been baked again and again at home since many years either for birthdays or just to snack on. The texture, taste and flavor turns out absolutely outstanding every time.

butter cake

This butter cake recipe is quite simple to make and can be tried even by beginners. Serve it however you like with sugar dusted over, whipped cream frosting, butter cream frosting or chocolate frosting. It tastes amazing even plain with a cup of tea or milk.

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I have used a stand mixer for convenience however a hand mixer or a food processor can also be used. Even a ballon whisk also does a good job but takes a bit longer.

This basic cake recipe can be used to make cupcakes, birthday cakes or layered cakes with any frosting. This can be baked in a 8 * 8 square pan / brownie pan or 7 inch round pan or a loaf pan and 4 small cup cakes.

How to make cake recipe – simple & quick

1. Ensure all the ingredients are at room temperature. Butter must be soft and cold. Preheat the oven to 180 C. If fan forced oven, set to 170 C.

2. Grease a pan and line with butter paper.

3. Break the eggs and set aside.

4. Mix flour, salt and baking powder. Sieve and set aside. I did mine directly over the mixing bowl later at step 13.

5. Add butter to a mixing bowl. It has to be soft but cold.

Add butter

6. Add fine sugar. I used organic fine sugar. If you have granulated sugar then pulse it in a blender to get fine sugar. Make sure you don’t make a fine powder.

Add fine sugar

7. Mix sugar and butter on a low speed till well combined. Next set to medium speed and beat until pale, light and fluffy. Scrape the sides and bottom in between. The creamed butter and sugar turns fluffy with soft peaks. The color too changes and turns light. Sugar does not dissolve at this stage.

Mix sugar and butter

8. Add one egg at a time.

Add  egg

9. Beat after each addition until creamy.

Beat after each addition
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10. Scrape down the sides & bottom before adding the next egg.

Scrape down the sides

11. Continue to add one egg at one time and beat until the mixture is creamy.

add egg

12. Add in vanilla extract. Mix until well combined.

Add vanilla
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13. We are going to add flour with salt & baking powder in 3 parts. Divide the flour into 3 parts, add one part at a time. Mix on lowest or medium speed, and scrape down the sides.

I directly placed the sieve and added the dry ingredients – flour, salt and baking powder. If you are doing this, mix gently all the 3 ingredients.

add dry ingredients

14. Sieve only 1/3 rd of the total flour.

Sieve

15. Mix on lowest or medium speed, and scrape down the sides and bottom as well.

Mix on lowest or medium speed

16. Continue adding the flour in parts of 1/3. Mix on lowest or medium speed until well combined.

add  flour

17. Add milk as needed in parts. Mix on a medium speed.

Add milk
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18. The cake batter is smooth, creamy, lump free and more importantly without any streaks of egg etc.

The cake batter is smooth

19. Transfer the batter to the greased tin. Even out the top to prevent uneven cake. and knock it to the kitchen counter few times to distribute the batter evenly. This is very important else the cake will raise unevenly.

Transfer the batter to the greased tin

20. Bake the cake at 180 c for 45 to 60 mins depending on the size of the pan. Details mentioned below. After 25 to 30 mins, cover the cake pan with a foil. Do not bring the cake out of the oven. Just place a foil over the tin in the oven directly. Take care, wear oven mitts and do it.

Bake the cake
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Timings for pan sizes:
45 mins for 8*8 square pan and loaf pan.
52 to 55 mins for 7 inch round pan, depth 4 inch.
These timings work well for me in my oven. Please check it about 5 mins earlier.

21. I baked for 55 mins. When the cake is done, a skewer inserted comes out clean.

baked cake

22. Cool for about 5 to 10 mins and then invert it over a rack.

invert it over a rack

23. Cool it completely before frosting. I went ahead dusting powdered sugar and cocoa.

Cool it completely

This cake stays good at room temperature for 24 to 48 hours depending on the temperature or climatic conditions. If you intend to frost it, you can leave it at room temperature and frost after few hours. This also freezes well. You can also refrigerate and heat up for 30 to 40 seconds in microwave.

butter cake recipe

For more Cake Recipes, you can check
Chocolate cake
Banana cake
Chocolate banana cake
Eggless chocolate banana cake

Butter cake recipe

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Butter cake recipe | How to make butter cake | Soft light moist cake recipe

A simple fail proof butter cake that’s moist and delicious. Makes a best base cake for any frostings
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings7 or 8 inch cake
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 200 grams plain flour (or maida, prefer organic)
  • 250 grams butter (unsalted & soft)
  • 2 tsp baking powder (prefer double action)
  • 200 grams castor sugar (fine sugar)
  • 4 eggs (about 55 to 60 gms net weight of each egg)
  • 60 ml milk (use 80 ml milk if eggs are small)
  • ½ tsp salt
  • 1 to 1¼ tbsp pure vanilla extract
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Instructions

  • Make sure all the ingredients are at room temperature. Butter must be soft and cold. Grease a pan and line with butter paper.
  • Preheat the oven for at least 15 minutes at 180 C. If using a fan forced oven set to 170 C.
  • Break the eggs to a small bowl and set aside.
  • Mix together flour, baking powder and salt. Sieve and set aside.
  • Cream sugar and butter on a low speed till well combined. Set to medium speed and beat until pale light and fluffy.
  • Add one egg at a time and continue to beat after each addition until creamy. Scrape down the sides and bottom while beating.
  • Add the vanilla extract and mix.
  • Divide the flour into 3 parts, add one part at a time and mix on lowest speed. Scrape down the sides. Continue to add & mix till the flour is used up.
  • Pour milk little by little and mix after each addition.
  • Transfer the batter to the greased pan. Even out the top with a spatula. Knock it to the counter few times to spread the batter evenly.
  • Bake for 45 to 60 mins depending on the size of the pan. Check details at the end of this post. While baking thru after 25 to 30 mins, cover the tin with a foil. When the butter cake is done, skewer inserted in the center should come out clean.
  • Remove the cake pan from the oven and leave it in the tin for 5 to 10 mins.
  • Invert butter cake on to a wire rack. Leave it to cool completely. Slice with a segregated knife.
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Notes

All ingredients should be at room temperature except butter which has to be cold but soft.
This cake freezes well. Warm up whenever desired and serve.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Butter cake recipe | How to make butter cake | Soft light moist cake recipe
Amount Per Serving
Calories 516 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 171mg57%
Sodium 433mg19%
Potassium 227mg6%
Carbohydrates 51g17%
Sugar 29g32%
Protein 6g12%
Vitamin A 1040IU21%
Calcium 98mg10%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

Iโ€™m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Seema says

    September 2, 2020

    5 stars
    Awesome cake.. I tried it few days back. Again I m gonna make it for my kid birthday.
    Thank you for wonderful recipe

    Reply
    • swasthi says

      September 2, 2020

      Glad to know Seema!
      You are welcome. Thank you!

      Reply
  3. Jaya says

    June 24, 2020

    5 stars
    Hi,
    Can this cake be down without electric beater.

    Reply
    • Jaya says

      June 24, 2020

      And if i’m reducing the cake quantity to half baking powder should also be reduced???

      Reply
    • swasthi says

      June 24, 2020

      Yes it can be done with a whisk but is really tiring to beat the sugar and butter. You may try with half the quantities. Yes cut down everything to half. You have to adjust the baking time depending on your pan size.

      Reply
  4. Zohra Adam says

    June 5, 2020

    Very interesting recipes. I love cooking. Always wanting veg. recipes. Thank you soo much for sharing your recipes.

    Reply
    • swasthi says

      June 6, 2020

      Welcome Zohra
      ๐Ÿ™‚

      Reply
  5. Dr Alka Gupta says

    May 27, 2020

    5 stars
    Swasthi, started recooking, after a 15 years of gap. The cook was there. I am enjoying cooking with your recipes, both veg and nonveg. Did pavbhaji, chicken biryani, butter chicken, poha, samosas and more. Thanks

    Reply
    • swasthi says

      May 29, 2020

      Dr. Alka
      You are welcome! Happy to hear you are enjoying!
      Thank you so much!
      ๐Ÿ™‚

      Reply
  6. Devi says

    May 10, 2020

    5 stars
    With your recipe my my butter turned out really well, now I am trying to bake a banana cake using your recipe, hopefully it will turn out well too..

    Reply
    • swasthi says

      May 13, 2020

      Glad to know Devi
      Yes I am sure even that will turn out good.
      Thanks much!

      Reply
  7. Pubudu Weerakoon-Abayasinghe says

    April 29, 2020

    5 stars
    Perfect Recipe, thank you so much. It was very soft and moist. Tried it twice now.
    Thank you for your easy to follow steps.

    Reply
    • swasthi says

      April 30, 2020

      Hi,
      You are welcome! Glad to know the cake turned out good. Thank you

      Reply
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  9. Shamvi says

    April 28, 2020

    Hi,

    Could you please tell me the ingredients maida sugar and Butter in cup measurements…

    Reply
    • Shamvi says

      April 28, 2020

      And I have vanilla essence so can I substitute vanilla extract with essence if yes then how much teaspoon?

      Reply
    • swasthi says

      April 29, 2020

      Hi Shamvi,
      I suggest weighing the ingredients for this recipe. Cup measurements are not so accurate and may not work well in this recipe. If you still want to go ahead, please use a online conversion chart. A few drops of essence is good enough.

      Reply
  10. MSandy says

    April 17, 2020

    It turns awesome… tried 2 times..my family love it. Fluffy and moist tq for this recipe

    Reply
    • swasthi says

      April 18, 2020

      You are welcome Sandy
      Glad the cake turned out good. Thank you!

      Reply
  11. Natalie says

    January 22, 2020

    Does this cake layer well? I have a school project where I am making a model of the Taj Mahal out of cake and I just want to make sure it doesn’t fall!

    Reply
    • swasthi says

      January 23, 2020

      Hi Natalie,
      Yes you can use the recipe for layered cake. It is sturdy and good for layered cake and even for fondants.

      Reply
  12. D.LOGESWARY says

    December 5, 2019

    5 stars
    Hi mam,

    Thanks for the recepi. Do you have eggless butter cake recepi

    Reply
    • swasthi says

      December 5, 2019

      Hi,
      You are welcome! There is actually nothing called a eggless butter cake. You won’t get the flavors of a classic butter cake in an eggless version. If you want an eggless cake using butter then you can check these
      Eggless Vanilla cake
      Eggless Tutti frutti cake
      Hope this helps.

      Reply
  13. Ashwinee says

    November 6, 2019

    Hi there,
    I’m just wondering what was the size of the pan you used in this recipe? Did it yield one 7inch cake? I am baking three 8 inch cakes and two 9 inch cakes. So wondering what my portions should be.

    Reply
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  15. Ankit says

    October 27, 2019

    Looks yummy, Thank you so much for this cake.

    Reply
  16. Lakshmi Rohith says

    October 23, 2019

    5 stars
    Hi swasthi
    I just love your recipes ? it’s my third time baking and your recipe as always was the best. For my first two attempts I followed other recipe and used folding method for mixing flour and I got large air bubbles in my cake and once the cake cooled down it . I don’t whether the mixing or covering with foil paper helped but it turned out really well. Except I got a little taste of egg. I think I overbeat it. Otherwise it was awesome dear ??
    Thank you so much

    Reply
    • swasthi says

      October 24, 2019

      Hi Lakshmi,
      You are welcome. Thank you so much. Yes for this recipe mixing helps. Covering is only to stop the top from over baking and getting cracks. Just increase the vanilla to 1 tbsp to keep the egg flavor away. You will not feel it. I will update it.

      Reply
  17. Tanusree says

    August 12, 2019

    Hi Swasthi, I have been following your beautiful blog for cooking regularly. I have newly entered the world of baking. Finding it difficult to prepare as well as consume 8 inch cake regularly while experimenting new recipes. How can I make a smaller version of each cake? I have a small rectangular tin of 5.5 inch by 4 inch. How do I reduce the quantities of ingredients to fit the tin? How long should I bake? Please do help.

    Reply
    • swasthi says

      August 13, 2019

      Hi Tanusree
      Thank you so much for following the blog! Most cake recipes on the blog are 6 inch cakes except the recipes with eggs. It depends some recipes can be easily halved and some don’t work especially if there is an odd number of eggs used. In such cases you can divide the recipe to 1/3. For this butter cake, you can halve the recipe and make it in a 5.5 inch square pan. Not sure about the timings as I have not baked in a 5.5 inch pan any time. 46 to 50 mins is my guess. Hope this helps.

      Reply
      • Tanusree says

        August 13, 2019

        Thanks a bunch Swasthi for your prompt reply. I have halved the butter cake recipe and noted down. I am planning to prepare today.

        Reply
        • Tanusree says

          August 13, 2019

          5 stars
          Dear Swasthi, the butter cake has turned so very soft and fluffy and too flavorful. I baked it in my small tin 5.5*4 inch rectangular tin. Took exactly 47 minutes as you mentioned in your reply. My children and husband loved it. Thanking you and passing all the appreciation I got from my family. I have been an excellent cook always but felt making cake isn’t a cakewalk. But you have made it happen today. Will try your other recipes for cakes soon.
          Btw though I have never commented on your other recipes, I follow your other recipes keeping my eyes blindfolded too.
          Keep up your good work.

          Reply
          • swasthi says

            August 13, 2019

            Hi Tanusree,
            You are most welcome. So glad your butter cake turned out good. Thanks much for following the recipes.
            ๐Ÿ™‚

  18. Nutan says

    July 15, 2019

    Is it important to use the clean foil? What if I don’t use it ? Will it alter the taste?

    Reply
  19. Sweta Jaiswal says

    June 1, 2019

    5 stars
    Hi, i tried this and it came out nice..i halved the qtty and also the baking time, came out perfect.
    I have one question i added normal salted amul butter, so skipped salt altogether, the sweetness was just,if i increase the sugar by 2tbsp would the texture or the overall taste vary???
    ..i think people with sweet tooth would find it less sweet..thats why.
    And its an awesome recipe, was looking for a simple butter cake recipe, this took me just 20 mins to gather all the ingredients and another hr to make it completely…thanku

    Reply
    • swasthi says

      June 1, 2019

      Hi Sweta
      You are welcome. Glad your cake turned out good. Yes it is such an easy recipe. I am not sure how it will turn out if you increase the sugar. If you want to increase 2 tbsps for the entire recipe then it should be fine. If you halve the recipe and increase by 2 tbsps it may be a lot. Thanks for rating the recipe.

      Reply
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  21. Sony says

    March 9, 2019

    5 stars
    Hey.. I have been following your
    recipes for sometime now. Just tried this Cake and it turned out to be too good. Thank you for sharing the recipe and making our lives easier. Look forward to your many more yummy recipes

    Reply
    • swasthi says

      March 9, 2019

      Hi Sony
      You are welcome. So glad to know the butter cake turned out good. Thanks for comment.
      ๐Ÿ™‚

      Reply
  22. Ann says

    January 12, 2019

    3 stars
    Hi Swathi.. I just tried to make the butter cake. Everything came out well, however the centre of the cake has not got baked. It’s still wet. What would I have done wrong? Can you help me please.

    Reply
    • swasthi says

      January 12, 2019

      Hi Ann
      I think you underbaked the cake. Which size pan did you use? The timing will vary if you bake in a smaller pan.

      Reply
  23. Joll says

    November 3, 2018

    5 stars
    Thank you for your receipeโ€™s. All because of your detailed instructions on the site a novice like me could make Malai Kofta,Hara Bhara Kebab and two of your cakes. And I am all encouraged to try the dosa. Thank you once again, your simple instructions and home made tips are great.

    Reply
    • swasthi says

      November 7, 2018

      Hi Joll
      Thank you so much for trying the recipes. So glad to know the food turned out good. Yes do try the dosas.
      ๐Ÿ™‚

      Reply
  24. Sarita parakh says

    August 13, 2017

    5 stars
    Plz get me d buttr cake receipe without eggs ,that is wat do we supplement d eggs with

    Reply
    • swasthi says

      August 16, 2017

      Hi Sarita
      I will try to share eggless vanilla cake

      Reply
  25. Chaitra says

    July 8, 2017

    5 stars
    I have tried your Butter cake recipe twice and both times it came out very well. Everybody in my house loves it. Thanks a lot for the recipe. I follow your recipes for baking. Thanks again. Do you by any chance have the recipe for Carrot cake?

    Reply
    • swasthi says

      July 8, 2017

      Welcome Chaitra
      Thanks a lot for sharing the outcome. I will share the recipe of carrot cake too.

      Reply
      • Sindhu says

        April 30, 2019

        Hi I am new at baking if I want to reduce the ingredients to half then how much time I have to Bake plz help me

        Reply
        • swasthi says

          May 1, 2019

          Hi Sindhu,
          I have not tried it with half the recipe. I guess it should work in a 6 inch round pan by baking for 25 to 30 mins. But I am not sure so you may need to adjust the bake time. After 25 mins if you find the tester doesn’t come out clean then bake for few more minutes. Hope this helps. Do write back to me so I can help you if you have any issues.

          Reply

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