Looking for a cake that’s irresistibly buttery, tender, and perfect for any occasion? This butter cake is just what you need! With its rich flavor, soft crumb, and a hint of vanilla, it’s the ultimate comfort dessert. Whether you’re serving it with a cup of tea, dressing it up with fresh berries and cream, or enjoying it on its own, this cake is versatile and satisfying.
It’s simple to make, requires basic ingredients, and delivers a perfectly moist texture every time. Follow along for the recipe and tips to create a butter cake that’s sure to become a family favorite!
Tools & Equipment
- 23cm/9-inch square baking pan
- Fine mesh strainer
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Pan Prep: Line the pan with parchment paper for easy lifting. If you don’t have parchment paper at home, grease and flour the pan to ensure the cake releases easily and to prevent sticking.
Sift Dry Ingredients: Sifting the flour, powdered sugar, and baking powder ensures even distribution and prevents clumps, contributing to a lighter, finer crumb.
Sugar Topping for Texture: Sprinkling granulated sugar on top before baking creates a slightly crunchy texture on the cake’s surface, adding a nice contrast to the tender interior.
Check for Doneness: Start checking the cake at the 30-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. If the cake isn’t done, bake for a few more minutes and check again. The top of the cake should be golden brown.
Ingredients for Butter Cake
- Butter provides richness, flavor, and moisture. Butter also contributes to the cake’s tender crumb and helps incorporate air during the creaming process, aiding in leavening.
- Granulated Sugar sweetens the cake and helps with texture. Sugar also assists in aeration during creaming, helping to create a light and fluffy cake.
- Salt enhances flavor by balancing the sweetness and bringing out the other flavors in the cake.
- Vanilla Extract adds a rich, aromatic flavor to the cake, enhancing its overall taste.
- Eggs provide structure, moisture, and richness. The proteins in eggs set during baking, helping to bind the ingredients together. Eggs also contribute to the cake’s leavening and help emulsify the batter.
- Sour Cream adds moisture and tenderness, making the cake soft and rich. The acidity in sour cream reacts with the baking powder, contributing to the cake’s leavening.
- Cake Flour provides structure while keeping the cake soft and light due to its lower protein content compared to all-purpose flour.
- Powdered Sugar adds extra sweetness and gives the cake a finer texture. It can also help create a softer crumb.
- Baking Powder a leavening agent that helps the cake rise by releasing carbon dioxide when combined with moisture and heat, making the cake light and fluffy.
Directions – How to Make Butter Cake
Preheat the oven to 180°C/350°F. Line a 23cm/9-inch square baking pan with parchment paper. Melt the butter in the microwave until mostly melted but still slightly solid. Transfer melted butter to the bowl of a stand mixer, add granulated sugar and beat on medium speed for about 1 minute, until well combined.
Add salt and vanilla extract, and beat for another 30 seconds on medium speed. Add the eggs one at a time, beating each one in fully before adding the next. After the last egg is incorporated, beat for 1 minute on medium speed until the mixture becomes light and creamy.
Sift the cake flour, powdered sugar, and baking powder into the mixture using a fine mesh strainer. Add the sour cream and whisk on medium-low speed, for about 1 minute until smooth and evenly combined.
Pour the batter into the prepared baking pan and smooth the top with a silicone spatula. Sprinkle 3 tablespoons of granulated sugar evenly over the top of the batter.
Bake for 30-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. Remove the cake from the oven and place the pan on a wire rack to cool completely. When the cake has fully cooled, lift it out of the pan by gently pulling up on the parchment paper overhang.
Storing and Freezing Instructions
Storage: Once the cake has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 3 days. For longer storage, wrap the cooled cake in plastic wrap and store it in the fridge. It will stay fresh for up to 1 week. Let the cake come to room temperature before serving for the best texture and flavor.
Freezing Instructions: Wrap the fully cooled cake tightly in plastic wrap, then a layer of aluminum foil or slice the cooled cake, wrap each slice in plastic wrap, and place them in a ziplock bag or airtight container. Freeze for up to 3 months.
Thawing: To thaw, place the cake in the fridge overnight, then bring it to room temperature before serving. Thaw individual slices in the fridge or at room temperature when ready to enjoy.
My Summary for Butter Cake
Difficulty: Simple.
Taste & Texture: This butter cake has a rich, buttery flavor with a subtle sweetness. The vanilla adds a warm, aromatic note that enhances the overall taste, while the sour cream provides a slight tang, balancing the sweetness and enriching the cake’s flavor profile. The cake is soft, tender, and moist with a delicate crumb. The creaming of the butter and sugar helps create a light, airy texture. The sugar topping gives the cake a slightly crisp surface, contrasting beautifully with its soft interior.
Time: Making the batter takes about 20 minutes, baking time is 40-45 minutes and cooling time is 1-2 hours.
More buttery Recipes
- Biscoff Layer Cake
- Butterkaka
- Kentucky Butter Cake
- New York Style Crumb Cake
- Rum Cake
- Vanilla Birthday Cake