Butter Cake | How to Make Butter Cake | Soft Light Moist Cake

By Swasthi on August 9, 2022, 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.

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.

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

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

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

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.


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

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

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

Related Recipes

Recipe Card

Butter Cake Recipe (Moist Cake)

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

Ingredients (US cup = 240ml )

  • 200 grams all-purpose flour (Organic)
  • 250 grams butter (unsalted & soft)
  • 2 teaspoons baking powder (double acting)
  • 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 teaspoon salt
  • 1 to 1¼ tablespoons pure vanilla extract


How to Make Butter Cake

  • 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 360 F or 180 C.
  • Break the eggs to a small bowl and set aside.
  • Place a sieve/ strainer over a bowl. Add flour, baking powder and salt to the sieve. 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. You should have a smooth, fluffy and creamy batter.
  • 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, place it on a wired rack for cooling, for 5 to 10 mins.
  • Invert butter cake on to a wire rack. Leave it to cool completely. Slice butter cake with a segregated knife.


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.
Recipe Source: Food4tots

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.


NUTRITION INFO (estimation only)

Nutrition Facts
Butter Cake Recipe (Moist Cake)
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!

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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 Swasthi’s Recipes will assist you to enhance your cooking skills.

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Mam it was awesome..i tried it today..everyone loved it..it was sooo soft spongy jiggly buttery..i am a big fan and have tried sooo many recipes and they are always a big hit..when i follow your recipes i am always sure that they r going to be fantastic..thanx a ton..

5 stars
Hi Swasthi,
Thank you so much for this amazing recipe. The butter cake turned out super soft and my kids rated it ‘best cake ever’😊

5 stars
Hi swasti… can I do the same with wheat flour and without using hand beater? If I don’t use hand beater can I just mix all the ingredients with a whisk and proceed?

I have a food processor but the first step of beating sugar and butter is not working in it As probably the quantity is less… any suggestions please?

Thank you so much!!

5 stars
Ok thank you very much for the reply.
Sorry if am asking a silly question but is it ok if I mix it all well without creaming just like the 2nd option you have provided for beginners in your recipe in banana vanilla cake ? Because it turned out beautifully..

Another option I have is to add butter sugar and eggs one by one all in food processor and whisk it to get the cream, as then the quantity will be enough for my food processor to function, is it ok to do this?

Ok Thank you for the reply swasti !

I’m a bit confused by the butter needing to be soft but cold. How is this achieved without letting it get to room temperature?

5 stars
What is the substitute for egg..? I tried to go through but couldn’t find.

Can i use brown sugar ?

Thanks ma’am….

5 stars
Tried it and it turned out really well. Thank you

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

5 stars
Can this cake be down without electric beater.

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

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

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

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..

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.


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

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

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

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!

5 stars
Hi mam,

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

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.

Looks yummy, Thank you so much for this cake.

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

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.

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

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.