This butter cake looks simple, but it bakes into a golden, tender, and buttery treat. It’s moist and easy to make—perfect as an everyday snack cake or dressed up as a layered celebration cake.
Is Butter Cake the Same as Pound Cake
The short answer is: sometimes. Traditional pound cake uses the creaming method—butter and sugar are creamed together first—and classically contains equal weights of flour, butter, sugar and eggs. Butter cake shares the same basic ingredients but is often lighter: many butter cake recipes use less butter and fewer eggs than a classic pound cake.
Both are delicious and adaptable to many flavors. Because butter cake tends to be lighter, it’s a good choice for layered cakes that need structure without being overly dense.
Recipe Ingredients
These are straightforward pantry ingredients. Notes about substitutions and temperatures are included where helpful; exact measurements appear in the recipe card below.
- Unbleached all-purpose flour.
- Baking powder and baking soda. These provide the leavening.
- Unsalted butter. Use a quality unsalted butter and bring it to room temperature so it creams properly.
- Granulated sugar.
- Vanilla extract. Don’t skip it—vanilla rounds out the cake’s flavor.
- Sour cream. Full-fat and at room temperature. You can substitute buttermilk, plain Greek yogurt, or half-and-half mixed with a little vinegar if needed.
- Large eggs. Use room-temperature eggs for best texture.
How to Make Butter Cake
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, combine the sour cream and vanilla.
- Cream the butter and sugar with a mixer until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing until each is incorporated.
- Alternately add the dry mixture and the sour cream mixture in three additions, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake until golden and a toothpick comes out with a few moist crumbs.
Baking Tips
Follow these tips for a tender, evenly baked cake.
- Weigh ingredients when possible and use room-temperature butter, eggs and sour cream for proper emulsification and lift.
- Scrape the bowl sides and bottom while mixing to ensure even incorporation.
- For a dairy-free version, use a plant-based butter and a full-fat canned coconut milk substitute to maintain richness.
- Avoid opening the oven door while baking; sudden temperature changes can cause the cake to sink.
- To make layers: divide the batter between two 8-inch pans (or three 6-inch pans) and reduce baking time to about 25–28 minutes.
- For a bundt or tube pan: bake 40–45 minutes or until a toothpick shows moist crumbs but not raw batter.
How to Serve
This cake is delicious on its own. A light dusting of powdered sugar and fresh fruit keeps it simple. If you want variations, try one of these ideas:
- Top with a light buttercream or an ice-cream-inspired buttercream and finish with crushed waffle cones or sprinkles for texture.
- Sprinkle sliced almonds over the batter before baking for added crunch and flavor.
- Brush the warm cake with a simple syrup made from melted butter and sugar to add extra richness and moisture.
Storing
Keep the cake covered at room temperature for up to three days.
To freeze: wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to four weeks.
More Recipes You Might Like
Chocolate Ganache Cake, Honey Almond Cake, White Forest Cake.
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Butter Cake Recipe
Ingredients
- 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 Large Eggs
Instructions
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Preheat the oven to 350°F (180°C). Line a 9×13-inch pan with parchment paper.
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Sift the flour, baking powder, baking soda and salt. In a separate bowl, mix the sour cream with the vanilla extract and set aside.
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Beat the butter and sugar until pale and fluffy—about 4 minutes with a stand mixer or 2–3 minutes with a hand mixer.
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Add the eggs one at a time, allowing each to incorporate fully before adding the next.
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Add the dry ingredients in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients.
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After the last addition, stop the mixer and fold the batter gently with a rubber spatula to ensure everything is combined.
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Spread the batter into the prepared pan and bake on the middle rack for 40–42 minutes, or until the top is golden and a toothpick shows a few moist crumbs from the center.
Notes
- Measure ingredients by weight when possible and use room-temperature butter, eggs and sour cream for the best rise and texture.
- To make layer cakes, split the batter between two 8-inch pans or three 6-inch pans; reduce baking time to 25–28 minutes.
- Store at room temperature for up to three days or freeze wrapped for up to four weeks.
- Add citrus flavor with the zest of two lemons or one large orange, add a teaspoon of almond extract, or replace 1/3 cup (40g) of flour with cocoa powder for a chocolate variation.