This classic moist and tender butter cake is quick and simple to make, bursting with buttery flavor, and is perfect for snacking.
Butter cake is a classic dessert that has a rich and moist crumb. It is characterized by its high butter content, which gives it a distinctively smooth texture and indulgent flavor.
This cake is made with simple ingredients like flour, sugar, eggs, and, of course, butter, this cake is versatile enough to be served plain or dressed up with frosting, fruit, or other toppings.
The creaming method, where butter and sugar are beaten together until light and fluffy, is used in this recipe to create a tender crumb.
Whether baked in a traditional round pan, as cupcakes, or in a bundt mold, butter cakes offer comfort and satisfaction with every slice.
For more buttery cakes, check out my orange pound cake, lemon pound cake, and strawberry pound cake.
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Why this recipe works
- Texture- this cake is tender and has a soft crumb that melts in your mouth and is made room temperature butter and sour cream which creates a soft and moist crumb.
- Flavor- the flavor of this cake is rich in buttery flavor and vanilla flavor from the vanilla bean extract. You can also use the inside of a whole vanilla bean.
- Ease- this cake is easy to make and takes just a few minutes to prep. It is also made with a few simple pantry staple ingredients you can find in any grocery store or in you kitchen.
- One bowl- this cake comes together in just one bowl! So there are minimal dishes to wash and makes minimal mess.
- Versatile- this cake is super versatile. You can add flavors of your choice like citrus zest, chocolate chips, top it with different frostings, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Cake flour– cake flour makes this cake tender, super moist, and soft. Use your favorite brand of cake flour or make homemade cake flour!
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Sour cream- use full-fat sour cream for this recipe. It is important to get your sour cream to room temperature.
Vanilla extract- adds extra flavor. You can use vanilla extract and also vanilla bean extract!
Kosher salt- you will need ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
In a large mixing bowl add the room-temperature butter, granulated sugar, vanilla extract, and salt, and mix with an electric hand mixer until smooth and creamy for about 3 minutes.
Add the eggs and mix until smooth and well combined.
Add the sour cream and mix until well combined.
Add ½ of the buttermilk, ½ of the flour, and baking powder, and baking soda, and mix it until almost combined.
Add the other half of the flour and buttermilk and mix until just combined. Do not overmix to keep the cake moist.
Pour the cake batter into the prepared pan and spread it with an offset spatula.
Bake in a 180c (350f) oven for about 45-50 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake to cool to room temperature for at least 1 hour.
Expert Tips
- Use room temperature ingredients. Ensure your butter, eggs, and milk are at room temperature for better incorporation and a smoother batter.
- Sift the flour, baking powder, baking soda, and salt together to remove lumps and ensure even distribution.
- Alternate wet and dry ingredients. Add dry ingredients and milk alternately to the creamed mixture, beginning and ending with dry ingredients. This prevents overmixing.
- Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in your cake. Take your time with this step for the best results.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Test for doneness: Use a toothpick or cake tester inserted into the center. It should come out clean or with a few moist crumbs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. This prevents it from breaking or sticking.
Faq's
Butter cakes and pound cakes are often confused due to their similar ingredients and textures. The main difference lies in their proportions. Traditional pound cakes follow a 1:1:1:1 ratio of flour, butter, eggs, and sugar, while butter cakes have more flexible ratios.
Its primary components include flour, sugar, eggs, and, as the name suggests, a generous amount of butter. Baking powder or baking soda is added as a leavening agent to help the cake rise.
Sponge cakes are light and airy, made with whipped eggs or egg whites and little to no fat. Butter cakes, as the name suggests, contain butter and have a denser, more moist texture.
The mixing methods also vary, with sponge cakes requiring careful folding to maintain their airiness, while butter cakes involve creaming butter and sugar together.
The high butter content creates a tender crumb and imparts a luxurious taste that melts in your mouth.
Its simplicity allows the pure, creamy essence of butter to shine through, making it a timeless favorite dessert.
Storing
It’s okay to store this cake at room temperature for up to 4 days. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
After baking, allow the cake to cool to room temperature, transfer it into a freezer-friendly Ziplock bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake at room temperature for a few hours until its completely thawed.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Citrus- add the zest of one lemon or orange to infuse a bright, tangy flavor throughout the cake.
Chocolate chips- fold in a cup of semi-sweet chocolate chips to create little pockets of melty chocolate in every bite.
Crumble- turn this cake into a coffee cake by topping it with a crumble topping mixture. You can use the same recipe for crumble from my cherry coffee cake recipe.
Nuts- mix in a cup of chopped walnuts, pecans, or almonds for a crunchy texture and nutty taste.
Marble effect- divide the batter in half and add cocoa powder to one half, then swirl the two batters together for a beautiful marbled appearance.
Berries- gently fold in a cup of fresh or frozen berries like blueberries, raspberries, or strawberries for a fruity twist.
Spice- incorporate warm spices like cinnamon, nutmeg, and ginger for a cozy, aromatic cake perfect for fall.
Serving Tips
Whipped cream and citrus zest- serve slices of this cake with a dollop of freshly whipped cream and a sprinkle of grated zest of your favorite citrus on top like lemons or oranges.
Warm caramel sauce drizzle- indulge your sweet tooth by drizzling warm caramel sauce over slices of warm cake just before serving.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this orange cake.
Fresh Berry Compote- top slices of this cake with a generous spoonful of homemade berry compote.
Powdered sugar- top this cake with a sprinkle of powdered sugar for a beautiful look.
Glaze- use a simple glaze from my cinnamon apple cake recipe.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- 9 by 9 inch pan
- Rubber spatula
- Electric hand mixer
More cake recipes
Chocolate Mayonnaise Cake- This chocolate mayonnaise cake is a decadent incredibly moist and tender cake that is topped with chocolate fudge frosting.
Lemon Poppy Seed Cake- This lemon poppy seed cake is made with a tender lemon and poppyseed cake that is topped with lemon mascarpone cream and lemon curd.
Fraisier Cake- Fraisier cake is a French strawberry cake that is made with a genoise sponge, strawberry syrup, filled with diplomat cream, and fresh strawberries.
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If you liked this recipe
📖 Recipe
Classic Butter Cake (One-Bowl)
Ingredients
- 1 cup Butter room temp, unsalted
- 1 tablespoon Vanilla extract
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 4 Eggs
- ½ cup Sour cream
- ½ cup Buttermilk
- 2 cups Cake flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and prepare a 9x9 inch cake pan with parchment paper.
- In a large mixing bowl add the room-temperature butter, granulated sugar, vanilla extract, and salt, and mix with an electric hand mixer until smooth and creamy for about 3 minutes.
- Add the eggs and mix until smooth and well combined.
- Add the sour cream and mix until well combined.
- Add ½ of the buttermilk, ½ of the flour, and baking powder, and baking soda, and mix it until almost combined.
- Add the other half of the flour and buttermilk and mix until just combined. Do not overmix to keep the cake moist.
- Pour the cake batter into the prepared pan and spread it with an offset spatula.
- Bake in a 180c (350f) oven for about 45-50 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to cool to room temperature for at least 1 hour.
Notes
- Use room temperature ingredients. Ensure your butter, eggs, and milk are at room temperature for better incorporation and a smoother batter.
- Sift the flour, baking powder, baking soda and salt together to remove lumps and ensure even distribution.
- Alternate wet and dry ingredients. Add dry ingredients and milk alternately to the creamed mixture, beginning and ending with dry ingredients. This prevents overmixing.
- Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in your cake. Take your time with this step for the best results.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Test for doneness: Use a toothpick or cake tester inserted into the center. It should come out clean or with a few moist crumbs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. This prevents it from breaking or sticking.
Patricia
So moist and tender!